Baking with Lauren: Easter cake

I am all up for baking for any and every occasion so as Easter neared I immediately started thinking about what I could come up with this time! So I designed a cake of everyone’s chocolate dreams – featuring one of the greatest treats on earth, mini eggs.

For the cake you will need (taken from this recipe by Queen Mary:
3 large eggs
175g/6oz Self-Raising Flour
175g/6oz Caster Sugar
175g/6oz Butter
1 1/2 tsp/6oz Baking Powder
40g/1 1/2oz Cocoa Powder
4 tbsp Boiling Water

For the icing:
75g Butter
175g Icing Sugar
30g Cocoa Powder

Shredded Wheat or chocolate flakes or anything you wish to use instead!
Chocolate (to melt)
Chocolate fingers
Mini eggs

Firstly, pre-heat the oven to Gas Mark 4/180 degrees.

Mix together the eggs, flour, caster sugar, butter and baking powder – make sure it is nice and smooth!

In a separate bowl, mix together the cocoa powder and water. Seems weird but keep mixing until it is a paste and then add to the other bowl.

Split mixture evenly into two greased tins. Bake for 20-25 mins.

Leave to cool on a wire rack for about 20 mins.

For the icing: gradually mix together the butter, icing sugar and cocoa powder.


Apply a generous amount to one side of the cake (make sure some is left over for the sides!). And add the other layer on top.

Add icing and chocolate fingers all around the side like below. For the top I added the classic chocolate/shredded wheat mix but admittedly, once set this made the cake ridiculously hard to cut so I suggest maybe replacing it with chocolate flakes.


Whatever you decide to use for the top, make sure to add tonnes of mini eggs before it sets!


This cake is absolute dream for chocolate lovers like me and a great way to bring together all my favourite sweet treats!


2 thoughts on “Baking with Lauren: Easter cake

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