Mini Egg Fudge Cake

Easter Egg Fudge Cake

Make this delicious Easter treat to share with your housemates, and you will be very popular!

Taste: Simplicity: Cost:

Recipe by Lucy Pimlott

Ingredients

• Chcolate Mini Eggs
• 200g dark and milk chocolate
• 200ml double cream
• 120g butter
• 200ml vegetable oil
• 185g plain yoghurt
• 80g cocoa powder
• 400g white granulated sugar
• 350ml milk
• 330g plain flour
• Vanilla essence or extract
• Salt

This recipe is egg-free and can be made dairy-free with dairy-free butter, yoghurt, cream, chocolate and milk to be fully vegan.

Method

1. Line a baking dish with greaseproof paper and preheat the oven to 180℃.
2. In a single microwave-safe bowl, add the butter, milk and oil. Microwave until the butter is completely melted. Add cocoa powder to the butter mix.
3. In a separate bowl, mix the sugar, a couple of drops of vanilla extract and yoghurt.
4. Once the sugar and yoghurt have combined, add half the flour and mix. After mixing half the flour, add half the cocoa butter mix. Add the second half of the flour and the rest of the butter mix. Combine fully.
5. Pour the cake mix into the dish and bake the cake for 35 minutes (or until you’re able to pierce a knife into the cake and it comes out clean).
6. Whilst you’re waiting for the cake to cook, create the chocolate ganache by heating the cream in the microwave (be careful not to boil) and adding the chocolate to the warm cream. Stir the chocolate in with the cream.
7. Once the cake is baked, let it cool before adding the chocolate ganache to the cake. Top the cake with the mini chocolate eggs.
8. Store in the fridge and warm up in the microwave for the best way to enjoy this treat.