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Creme Egg cake

Impress your friends and family this Easter by making this amazing Creme Egg cake. It's so simple to make and tastes just as good as it looks!
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For the cake:
100g soft butter
225g light muscovado sugar
200g self-raising flour
40g cocoa
1tsp baking powder
 2 eggs
125ml milk
 100g dark chocolate, melted
1tsp vanilla extract

For the ganache:
5 Cadbury’s Creme Eggs, chopped
3tbsp double cream
For the filling:
250ml double cream
1tbsp icing sugar
 3 Cadbury’s Creme Eggs, chopped

For the decoration:
3 Cadbury’s Creme Eggs
1 x 89g bag mini Cadbury’s Creme Eggs

1.Heat oven to 180C/gas mark 4. Grease and line 2 x 20cm sandwich tins. In a large bowl, rub together the butter, sugar, flour, cocoa and baking powder until it resembles fine breadcrumbs.
2.Whisk together eggs, milk, chocolate and vanilla extract. Pour into the flour mixture and mix well.
3.Divide the mixture equally between the tins. Bake for 25-30 mins until springy. Leave to cool for 10 mins, then transfer to racks to cool completely. Wrap well in cling film if making ahead.
4.For the ganache, put the chopped Creme Eggs and cream into a heatproof bowl placed over barely simmering water. Heat gently until the chocolate has melted. Remove from the heat and stir briefly, until combined and smooth. Allow to cool for 1 hour, or until thick enough to spread.
5.Meanwhile, whip the cream with icing sugar to medium peaks then stir through most of the chopped Creme Eggs. Put one half of the cake onto a cake stand or serving plate and spread with the cream. Put the second cake on top and decorate with the ganache. Decorate with the remaining large and mini Creme Eggs.

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