Ingredients:

  • 350 g (2 ½ cups) unsalted butter or margarine, softened
  • 350 g (1 ¾ cups) caster sugar
  • 6 large eggs
  • 350 g (3 cups) self-raising flour
  • 75 g (¾ cup) cocoa powder
  • 4 tablespoons milk
  • 200 g (1 cup) unsalted butter or margarine, softened
  • 400 g (3 ¼ cups) icing sugar, sieved
  • 50 g (½ cup) cocoa powder, sieved
  • 250 g (9 oz) Cadbury
  • s Mini Eggs
  • 5 large Cadbury
  • s Creme Eggs
  • 7 mini Creme Eggs

Instructions:

  1. Preheat your oven to 180°C (160°C fan) / gas mark 4 / 350°F. Grease and fully line the traybake pan with baking paper.
  2. Cream together the softened butter and caster sugar until light and fluffy.
  3. Add each egg one at a time, beating well after each addition.
  4. Fold in half of the self-raising flour, followed by the cocoa powder.
  5. Gently fold in the remaining flour, then stir in the milk to loosen the batter.
  6. Pour the batter into the prepared traybake pan and smooth the surface.
  7. Bake for 30-40 minutes until the cake pulls away from the sides; check for doneness with a skewer.
  8. Once baked, let the cake cool in the pan for 10 minutes, then transfer to a cooling rack until completely cool.
  9. In a bowl, mix the softened butter, sieved icing sugar, and sieved cocoa until smooth.
  10. Trim any domed top of the cooled cake for an even surface. Spread the buttercream evenly over the top of the cake.
  11. Decorate with Mini Eggs, Creme Eggs, or your choice of toppings.