Creme Egg cake bars
Total time:plus 2hrs chilling
Skill level: Easy peasy
Costs: Cheap as chips
Creme Egg cake bars have a rich chocolate sponge base, a sweet Creme Egg-inspired filling and a smooth chocolate top. With Creme Eggs hidden in the sponge and Creme Eggs for decorating, this is one treat you have to make this Easter - perfect for sharing over the Easter bank holiday or making for school bake sales
IngredientsFor this Easter recipe you will need:
For the sponge:
- 200g butter
- 200g caster sugar
- 125g plain flour
- 75g cocoa powder
- 2tsp baking powder
- 4 medium eggs
- 9 mini Creme Eggs
For the filling:
- 300g icing sugar
- 60ml water
- 2tsp golden syrup
- 1tsp orange extract
- orange food colouring
For the topping:
- 200g milk chocolate, chopped
- 12 mini Creme Eggs
Try different flavours for the filling - how about caramel icing or even a dash of brandy to make an adult version
- Preheat the oven 180C/gas mark 4 and line a 24cmx24cm tin with greaseproof paper, making sure you have some all around the sides to be able to pick the cake out of the tin after baking.
- Mix all the sponge cake ingredients except the Creme Eggs together in a large mixing bowl with an electric hand whisk.
- Pour the mixture into the tin and bake in the centre of the oven for 10 mins. Carefully remove from the oven and push 9 Creme Eggs randomly into the sponge. Bake in the oven for another 5 mins.
- Remove from the oven and leave to cool on the side before lifting out with the greaseproof paper and popping onto a wire rack to cool further. After 30 mins, put the cake back into the tin and press the sponge down firmly, making sure the sponge is touching every corner of the tin. Put in the fridge to cool for 30 mins.
- Meanwhile, make the filling by mixing all of the ingredients together exceot the orange food colouring in a small mixing bowl - keep the orange food colouring to one side.
- Take the cake out of the fridge and pour the icing mixture on top of the sponge, making sure it touches the greaseproof paper and is evenly spread. Dip a cocktail stick into the orange food colouring and use it to swirl a marble effect into the icing.
- Leave to set in the fridge for 1 hr.
- For the topping, melt the chocolate in the microwave by heating it in 10 second bursts, stirring in between each burst until the chocolate has melted. Leave to cool slightly before pouring on top of the icing layer.
- Crush the 12 mini Creme Eggs and scatter on top to decorate. Leave to set in the fridge for a further 30 mins, cut into slices and serve.