- 200g butter
- 200g caster sugar
- 200g self raising flour
- 2tsp baking powder
- 4 eggs
- 2 tbsp cocoa powder
- 1 tsp vanilla ssence
for the chocolate fudge:
- 100g plain cooking chocolate
- 100g butter, softened
- 100g icing sugar
- 25g white chocolate
- mini eggs for decoration*
*you may use different decoration according to the occassions.
FYI: If you are lazy to make the icing, you can buy from the shelf at supermarket. Look for Betty Crocker rich & creamy ready to spread chocolate fudge icing.
Preheat oven at 160 degrees Celcius (for fan assist oven) or 180 for normal oven. Grease and line 2 x20 cm cake tins.
Using 2 separate bowls, place half of the butter, caster sugar, flour, baking powder and eggs in each bowl. Beat until light and fluffy.
Mix the cocoa powder with 2 tbsp boiling water until it makes a smooth paste. Add this to one of the cake mixes and add the vanilla essence to the other.
Spoonthe mixtures into the tins alternately to create a marbled pattern. Level with a spatula. Cook for about 20-25 minutes. Turn out and cool on a wire rack.
Break up chocolate. Melt in a bowl over a pan of simmering water. Put butter and icing sugar in a bowl, add the chocolate. Whisk until smooth.
Spread some on one cake and then place the other cake on top. Cover top and side with the rest of the chocolate icing.
If you are buying the chocolate icing, follow the instruction of using the fudge and again spread as the above way.
Melt about 25g to 30g of white chocolate in a bowl over a pan of simmering water. Here I use my son 's Milkybar. Once melted, scope into a plastic food bag & snip a small corner of the plastic bag. Drizzle the white chocolate over the mini eggs as shown on the picture. You may ingore the white chocolate drizzle if you are doing a different decoration.