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Mini Egg Cake

If you are a fan of Mini Eggs, you really should take Easter as an excuse to make this epic Mini Eggs cake. You can just imagine the kids? faces when you bring this out to eat!
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Ingredients

200g butter
200g caster sugar
4 medium eggs
150 self-raising flour
50g cocoa powder
½ tsp baking powder

For decorating:
2 large packs of Mini Eggs
Nutella or chocolate buttercream

Method
1.Preheat oven 180°C/350°F/Gas Mark 4 and line 2x 20cm round cake tins with greaseproof paper.
2.In a large mixing bowl add all the ingredients and whisk until combined with an electric hand whisk.
3.Pour the cake mixture evenly into both tins and bake in the oven for 10-20 mins until springy to touch. Leave to cool for a little while and then pop out onto a wire rack.
4.Decide which cake is going to be the top and which will be the bottom and spread the base with Nutella or chocolate buttercream.
5.Crush half a pack of Mini Eggs in a small cellophane bag using a rolling pin and sprinkle onto the filling. Pop on the top cake and press down firmly sandwiching the crushed Mini Eggs in the centre.
6.Spoon the Nutella onto the cake and spread evenly with a spatular or the back of a spoon.
7.Cover in Mini Eggs starting from the base and working your way around the cake. Leave to set.
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