My Little Chef - Creme Egg Cake

 With Easter just around the corner there has been a lot of talk in our household about what we should do for our seasonal cake.

This was until we saw a video on how to make a Crème Egg cake! This looked great but could William make it?

Ingredients

250g Self-raising Four

300g Caster Sugar

150g Cocoa Powder

300g of Butter

5 Eggs

1 tsp Baking Powder

2 tsp Vanilla Etract

12 Crème Eggs

2 Bars Dairy Milk Chocolate

Method

Pre-heat the oven at 180c

William started by carefully measuring out the self-raising flour and then using a sieve placing it in a bowl.

He then repeated this process with the caster sugar and the cocoa powder.

William them measured out the butter and placed that in the bowl with the previous ingredients. He then added the eggs, baking powder and vanilla and mixed all of the ingredients together until it formed a consistent and fairly solid mix.

After pouring 3/4 of the mix into a cake tin, William then made the mixture flat using a spatula and started to place the crème eggs around into a circle. He made sure that each egg was pushed into the mix so half of it was covered.

Using the remaining mix he carefully covered the eggs making sure they were fully immersed.

I then placed the mix into the oven and left it to bake for 45 minutes. (This time may vary depending on your oven and the mixture)

Once the cake had fully baked it was taken out of the oven and left to cool on a cake rack. Once it had fully cooled down I placed a bowl on top of a small saucepan which contained a shallow amount of boiling water. William then broke the chocolate into pieces and placed them into the glass bowl and gently stirred the chocolate until it melted.

William then used a spatula to spread the melted chocolate over the cake evenly. He found this extremely fun to do but adults be warned, it is very messy!

Using a knife, he then cut 3 eggs in half along the seam and placed them on top of the chocolate, again, in a circular design. The cake was then placed in the fridge to allow the chocolate to set.

Whilst the cake was in the fridge William had a brilliant idea. He wanted to melt more chocolate and place it into one of his moulds; in this case he chose a chicken! After both the cake and the chicken had fully set he took them out of the fridge and placed them onto the kitchen side.

Using the bottom of a heated saucepan I melted a little of the crème egg and the chicken and placed them together. (As seen above) This was them placed on top of the cake to add extra decoration.

When ready to eat I suggest warming a sharp knife to cut through the cake easily. This will help cut through the outside chocolate layer as well as any crème eggs that may be placed underneath. 

Although William had made chocolate cakes and brownies before this definitely added an extra difficulty to it. Using and then working the melted chocolate on the outside was difficult but equally quite fun.

This tastes wonderful and is definitely worth a try!

Would you give this a go? Let us know if you do!

(Please note that there are elements here that will need either adult involvement or supervision. I supported William in the creation when using the oven for the cake and whilst melting the chocolate. In both case there were levels of extreme heat and would be dangerous! However, everything else William did individually)