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8 ratings

Recipe by Sara Buenfeld

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Tested

1. Heat oven to 190C/fan 170C/gas 5 and put 16 gold cases into a fairy-cake tin. Tip all the ingredients for the cake into a mixing bowl and beat for 2 mins with an electric hand-whisk until smooth. Divide between the cases so they are two-thirds filled, then bake for 12-15 mins until risen. Cool on a wire rack.
2. For the frosting, microwave the chocolate on High for 1 min. Cream the butter and sugar together, then beat in the melted chocolate. Spread on the cakes and decorate with Maltesers and chocolate eggs.

Per serving

274 kcalories, protein 3g, carbohydrate 31g, fat 16 g, saturated fat 9g, fibre 1g, salt 0.43 g

Latest comments and suggestions

• fay

  25 November 2007

  fay rated and commented on this recipe

  

  Why wait for easter. Bake anytime - extremely easy.

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• beth

  28 November 2007

  beth rated this recipe

  

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• Jo

  06 January 2008

  Jo commented on this recipe

  Very easy to make and very yummy

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• Pauline

  03 February 2008

  Pauline rated and commented on this recipe

  

  My 7 year old grandson & I made these, we had great fun & Jack said "scrummy"

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• Eddie030304

  17 March 2008

  Eddie030304 commented on this recipe

  Made these every one liked them, used white chocolate for the icing as ran out of normal, worked just as well.

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• Julie Bahrain

  22 March 2008

  Julie Bahrain rated and commented on this recipe

  

  A family favourite, I've been making these for years. I top them with Cadbury's Mini Eggs.

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• Fiona

  22 March 2008

  Fiona commented on this recipe

  My daghter and I have just made tem and put mi egs on

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• julieann

  25 March 2008

  julieann commented on this recipe

  Very yummy! lovely sponge and gorgeous topping. I used plain chocolate in the topping which made it even richer!

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• julieann

  25 March 2008

  julieann rated this recipe

  

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• Nona

  27 March 2008

  Nona rated and commented on this recipe

  

  Used a milk choc/plain choc mix for the frosting. Found 16 buns covered with 3/4 the amount of frosting ingredients suggested. Very quick to make.

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• Sarah

  01 April 2008

  Sarah rated and commented on this recipe

  

  Nice f

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• Mini Nigella

  05 May 2008

  Mini Nigella rated and commented on this recipe

  

  So easy to make and the decoration makes them look amazing. They are the best cakes I've ever eaten.

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Ingredients

Chocolate fudge Easter cakes

• 140g soft butter
• 140g golden caster sugar
• 3 medium eggs
• 100g self-raising flour
• 25g cocoa , sifted

FOR THE FROSTING

• 85g milk chocolate , broken
• 85g soft butter
• 140g icing sugar , sifted
• 2 35g packs white chocolate maltesers, mini foil-wrapped chocolate eggs We use Fairtrade Divine milk chocolate eggs from Waitrose

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Difficulty and servings

16

Preperation and cooking times

Cook 15 mins

Ingredients

Chocolate fudge Easter cakes

• 140g soft butter
• 140g golden caster sugar
• 3 medium eggs
• 100g self-raising flour
• 25g cocoa , sifted

FOR THE FROSTING

• 85g milk chocolate , broken
• 85g soft butter
• 140g icing sugar , sifted
• 2 35g packs white chocolate maltesers, mini foil-wrapped chocolate eggs We use Fairtrade Divine milk chocolate eggs from Waitrose

Per serving

274 kcalories, protein 3g, carbohydrate 31g, fat 16 g, saturated fat 9g, fibre 1g, salt 0.43 g

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