Chocolate and cream egg cake
- 230g butter substitute (I use Vitalite or Pure)
- 300g brown caster sugar
- 4 large eggs
- 1 Tbsp vanilla extract (I use Madagascan)
- 80g cocoa powder
- 375g gluten free self-raising flour (I use Dove’s Farm)
- 180ml lactofreemilk
- Turn oven on to 175C to preheat while you prepare your cake batter
- Grease four 20x3cm round cake tins and place a layer of greasproof paper on bottom of each. Set aside.
- Make the cake: Cream together the butter substitute and sugar for about 1 minute.
- Add eggs and vanilla. Beat with an electric mixer until everything is combined, about 2 full minutes. Set aside.
- Add the cocoa powder mix until well combined
- Add the dry ingredients to the wet ingredients. Mix with a wooden spoon for about 10 seconds, then add the milk, and stir lightly until everything is just combined.
- Batter will be thicker than usual batters but do not overmix or your cooked cake crumb will be dense instead of light and fluffy.
- Spoon batter evenly into your four prepared cake pans.
- Bake the four layers for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.
Assemble and frost:
- First, using a large serrated knife, trim the tops off the cake layers if necessary to create a flat surface.
- Place one layer on your cake stand / plate. Evenly cover the top with icing.
- Top with second cake layer, add more icing, then repeat with the third and fourth layer.
- Top with icing and spread it around the sides too.
- Line the cake side with giant chocolate buttons and top with halves of cream eggs (cut them in two using a knife dipped in boiling water). If you’re lactose intolerant like me then just pick off the eggs and buttons before eating the cake (and seethe with envy as all those round you eat them).