These past few weeks all I am seeing is mini egg crunch cakes…EVERYONE seems to be making them.
I was feeling left out, I needed to make one too. I am a little late to the trend I think, but it’s okay I’m making it anyway.
You got a layer of a soft moist chocolate cake, a layer of a chocolate fudge icing, and then a crunchy chocolate cornflake topping AND mini eggs.
Breakdown of the process
This cake is quite easy to make and it doesn’t take too long.
But here’s a quick breakdown of what we are going to be doing:
- Make the fudge icing.
- Leave this in your fridge to chill and set up.
- Make the chocolate cake.
- Leave this to cool.
- Make the cornflake topping.
- Put the cake together.
- Leave it to chill for 10 minutes, then it is ready.
The fudge icing
We are making the icing first, just so it has time to thicken and set up slightly in your fridge, before you use it.
It super easy to make, I’ve gone into more details in the recipe card below. But we’re essentially just heating all the ingredients together.
Here are the ingredients you are going to need to make it:
- Dark chocolate – make sure to use dark chocolate, not milk. You will not have the right texture with milk chocolate. We are adding sugar, so you don’t need to worry about the icing having a bitter taste from the dark chocolate.
- Double cream – also known as heavy cream.
- Unsalted butter – we are using unsalted butter and adding the salt separately, just so we can control the amount of salt in the icing.
- Icing sugar – also known as powdered sugar.
- Vanilla extract
- Salt – to help enhance the flavours.
The cake
For the cake, I made the same chocolate cake batter I use all the time.
But I made a smaller batch because we don’t need as much batter today.
These are the ingredients we are using to make it:
- Cocoa powder
- Hot water – this is going to hydrate the cocoa powder, which will intensify the chocolate flavour.
- Unsalted butter – you want this to be softened.
- Vegetable oil – any flavourless oil does work, but I always like to use vegetable oil.
- Sugar – a mix of both brown and white sugar. The brown sugar is going to add a lot of moisture and extra flavour.Â
- Eggs
- Buttermilk – for moisture.
- Plain flour – also known as all purpose flour.
- Baking soda
- White vinegar – this is going to react with the baking soda as the cake bakes, giving you a softer fluffier cake. I like to use white vinegar, but apple cider vinegar works great too. If you don’t want to use either, lemon juice can be used. HOWEVER vinegar gives you way better results. Â
The crunchy later
This is the last thing left to make, and also arguably the star of the show…I think
I would say people like this cake because of the crunchiness, so yes I think this layer is the star of the show.
Anyway, you want to make this just before you are going to assemble the cake, so bake the cake and let it cool completely, before making this layer.
You only need 2 ingredients for it:
- CornflakesÂ
- Milk chocolate
All you are doing is melting the chocolate and mixing it with the cornflakes, that’s it.
Dark chocolate could also be used, if you want a less sweet layer. Or white chocolate could even be used, but this will add a lot of extra sweetness which is not really needed, in my personal opinion.Â
So I would say milk or dark chocolate works best here.
Assembling the cake
Everything has been made now, and the cake has cooled. We can put it all together.
All you need to do is throw everything into the dish you baked the cake in.Â
Add the icing on top of the cake, then the cornflake topping.
Now add some chopped mini eggs.
In the recipe card below, I’ve said to use 100g of mini eggs. This is just a suggestion.Â
You can use as many mini eggs or as little mini eggs as you want. It’s totally up to you.
But once they have been added, I recommend letting your cake chill in your fridge for 10 minutes, just so the cornflake layer can set up a little.
Then after, the cake is finally done. Grab a big spoon and dig in.
I make a lot of cakes, here are some others I think you should also make:
Mini Egg Crunch Cake
Ingredients
- For the fudge icing:
200 g dark chocolate
180 ml double cream
100 g unsalted butter
80 g icing sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
- For the chocolate cake:
20 g cocoa powder
40 ml hot water
60 g unsalted butter, softened
60 ml vegetable oil
60 g granulated sugar
60 g soft light brown sugar
2 large eggs
60 ml buttermilk
100 g plain flour
1/2 teaspoon baking soda
1 teaspoon white vinegar
- For the topping:
150 g cornflakes
300 g milk chocolate, melted
100 g mini eggs, chopped (or more or less, depending on how many mini eggs you want to use)
Directions
- Making the fudge icing:
- In a pan or pot, add all the ingredients for the fudge icing. Place this onto medium heat.
- Keep heating, whiles constantly stirring, until all the chocolate and butter has melted.
- Pour this into a bowl, then cover with cling film. Make sure that the cling film is touching the surface of the icing.
- Leave this in your fridge to chill and set up slightly.
- Making the cake:
- Start by pre-heating your oven to 180c. Also grease a deep 8 inch dish and leave this aside. It doesn't have to be exactly this size, any dish that is around a similar size is good.
- In a large bowl, add the cocoa powder and hot water. Whisk these together, then leave this aside to cool down for 5 minutes.
- After it has cooled down, add the softened butter, oil and both sugars. Beat these together for 5 minutes.
- Add the eggs and buttermilk, mix these in. Then add the flour and mix just until you get a smooth batter.
- In a small separate bowl, add the baking soda and then pour the vinegar over it. This will start bubbling, just give it a quick mix, then pour it into your cake batter and whisk this in.
- Pour this batter into your greased dish, then bake in your pre-heated oven for around 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
- Once baked, leave aside to cool down completely.
- Making the topping:
- Once your cake has baked and cooled, make the topping.
- In a large bowl, mix together the cornflakes and the melted chocolate.
- Putting the cake together:
- Add the icing into the dish, on top of the cake.
- Add the cornflake mixture on top, then add the mini eggs.
- Leave this in your fridge to set up for about 10 minutes, then dig in. Enjoy!
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