Chocolate Creme Egg cake

European 30 Mins Prep · 40 Mins Cook

1. Preheat the oven to 180°C, gas mark 4. ke to finish.
2. Line the bases of two 25cm springform or loose-bottomed cake tins with baking parchment and grease the sides.
3. In a large bowl, combine the sugar, flour, cocoa powder, baking powder, and bicarbonate of soda.
4. In a separate bowl, whisk together 2 eggs, buttermilk, and 1 tbsp vanilla, then pour into the dry ingredients. Mix the hot coffee, peanut butter, and melted butter, then add them to the batter and stir just until combined.
5. Divide the batter evenly between the prepared tins and bake for 30–40 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in the tins for 10 minutes, then turn out and cool completely on a wire rack.
6. To make the frosting, place the chocolate in a large heatproof bowl.
7. Heat the cream and sour cream in a saucepan over medium heat until nearly boiling, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth.
8. Mix in ½ tsp vanilla and salt. Allow to cool completely to room temperature, stirring occasionally, until thick enough to spread. Do not over-whisk.
9. To prepare the royal icing, whisk together 1 egg white, icing sugar, and lemon juice until smooth, thick, and glossy. Transfer three-quarters of the icing to a piping bag. Add a small amount of orange food colouring gel to the remaining icing, mix until evenly coloured, then transfer to a separate piping bag.
10. Sandwich the two cake layers with a generous layer of frosting, then cover the top and sides with the remaining icing.
11. Place the halved giant Creme Egg in the centre of the cake, cut side up. Pipe the white royal icing in flowing lines from the egg outward across the top to create an oozing effect. Pipe a circle of orange icing in the centre of the egg to resemble the yolk.
12. Arrange the whole Creme Egg and mini Creme Eggs around the cake to finish.

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