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Chocolate fudge Easter cakes

Chocolate fudge Easter cakes

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A star rating of 4.5 out of 5.70 ratingsRate
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  • Preparation and cooking time
    • Cook:
  • Easy
  • 16

A chocolatey tea-time treat that kids will love to help out with

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal274
fat16g
saturates9g
carbs31g
sugars25g
fibre1g
protein3g
low insalt0.43g
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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
  • 235g/1.5oz packs white chocolate maltesers, mini foil-wrapped chocolate eggs We use Fairtrade Divine milk chocolate eggs from Waitrose

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2005

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Overall rating

A star rating of 4.5 out of 5.70 ratings
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