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Creme Egg Chocolate Cake, so moist & delicious! @FabFood4All
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4.78 from 9 votes

Creme Egg Chocolate Cake - moist and delicious!

Creme Egg Chocolate Cake is so moist and delicious and sure to be a big hit!
Course Dessert, teatime
Cuisine British
Keyword cake, Chocolate, Creme Eggs
Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings 10
Author Camilla Hawkins


  • 185 g plain flour
  • 2 tbsp cocoa
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 140 g / 5 oz castor sugar
  • 2 tbsp golden syrup
  • 2 large eggs
  • 150 ml light olive oil
  • 150 ml milk

Chocolate Frosting

  • 60 g butter
  • 42 g cocoa
  • 4 - 5 tbsp milk approx
  • 170 g icing sugar sifted


  • 5 Cadbury Creme Eggs


  • Preheat the oven to 170ÂșC.
  • Grease and line 2 x 20 cm cake tins with baking paper.
  • Pour the oil and milk into a jug.
  • Break the eggs into a small bowl and whisk.
  • Sieve the flour, cocoa, bicarbonate of soda and baking powder into a large mixing bowl.
  • Make a well in the centre and add sugar and syrup.
  • Gradually whisk in the eggs, oil and milk and beat well to make a smooth batter.
  • Pour into the cake tins, weighing to check they are equal.
  • Place in the middle of the oven and bake for 30 to 35 minutes until the cakes spring back when lightly pressed.
  • Turn the cakes out onto a wire cake rack and leave to cool.
  • Make the chocolate icing to sandwich and decorate the cake.
  • Melt the butter in a small saucepan.
  • Stir in the cocoa and cook very gently for a minute, then take off the heat.
  • Stir in the icing sugar and enough milk to make the desired spreadable consistency.
  • Spread a third of the icing over one cake, lay the second on top and pour the remainder on top and spread over the top and sides using a palette knife
  • Next chop up the Creme Eggs and scatter over the top.
  • Store in an airtight container, will keep for at least 3 days.