Reese's Peanut Butter Egg Chocolate Cake Eggtravaganza
Author: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 300g butter
  • 300g sugar
  • 250g flour
  • 50g cocoa powder
  • 6 eggs
  • *For the peanut butter & chocolate frosting*
  • 250g cream cheese
  • 200g chocolate spread
  • 200g peanut butter
  • *Decoration*
  • 150g milk chocolate, melted
  • 6 Reeses Eggs, cut in half
  • salted peanuts
  • caramel sauce ( I used a pre made one from a tin)
  • *Homemade Dark chocolate & salted peanut eggs* (optional - you could leave these out or use shop bought egg halves))
  • 200g dark chocolate
  • salted peanuts
  • a silicone egg mould
Instructions
  1. Pre heat the oven to 180oC / 160oC (fan)
  2. Grease and line 3 x 8cm cake tins (or if like me you only have 2 cake tins this size, you will need to bake in 2 batches)
  3. Place the butter and sugar in a large bowl to cream together. Beat well for about 5 minutes until pale and soft
  4. Add the eggs and a spoonful of the flour and beat for a few more minutes
  5. Fold in the remaining flour and the cocoa powder
  6. Divide the batter between the tins and bake in the oven for about 23 mins until risen and cooked right through
  7. Leave to cool inside the tins
  8. *To make the homemade Dark chocolate & salted peanut eggs* ( purely optional of course)
  9. Melt the chocolate
  10. Place a few salted peanuts inside each of the egg moulds (mine has 6 cavities) and divide the melted chocolate by pouring the chocolate into each mould
  11. Leave to cool and then pop into the fridge to set fully.
  12. *To make the peanut butter & chocolate frosting*
  13. Place the peanut butter, cream cheese and chocolate spread into a bowl and beat well to make smoothish frosting
  14. Keep ½ a piping bags worth back.
  15. *Assemble the cake*
  16. Sandwich the sponges together with some of the frosting
  17. Cover the outside of the cake with more of the frosting
  18. Place in the fridge for an hour to set
  19. Take out the cake, and pour the melted milk chocolate over the top and encourage drips to cascade down the cake
  20. Take the frosting you reserved in the piping bag and pipe 10 swirls around the circumference of the cake, and one in the centre
  21. Top the outer swirls with half an egg on each, and the middle swirl top with two egg halves.
  22. Using the leftover frosting, pipe some onto the back of your 6 homemade eggs (if you made them - you could add any other bought chocolate egg if you prefer) and stick them along the bottom of the cake
  23. Lastly, take the caramel sauce and place into a piping bag (or you could go free hand), and drizzle over the top of the cake and scatter some more salted peanuts over the top as a final flourish.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2018/01/reeses-peanut-butter-egg-chocolate-cake-eggtravaganza.html