Creme eggs. People seem to either love them or hate them. Some find them sickly, others can’t get enough of them.
Regardless of whether you’re in the love/hate camp, you couldn’t have failed to notice the uproar on social media a couple of months ago when the story broke that creme eggs had changed and the chocolate “shell” is no longer Dairy Milk.
So which side are you on? Do you love or hate creme eggs? Have you noticed a difference? I think they have definitely gotten smaller, but that seems to be the case with all chocolate bars! They all seem to have shrunk over the years.
This chocolate cake is rich, moist and totally delicious – it didn’t last very long!
Creme egg chocolate bundt cake
1 tbsp vinegar
180g soft butter
300g caster sugar
2 large eggs, beaten
1 tsp vanilla extract
250g plain flour
1tsp bicarbonate of soda
80g cocoa powder
Preheat the oven to 180C. Spray a bundt tin liberally with cake release spray (I’ve tried to use butter/butter and flour with bundt tins and it was always a disaster!)
Pour the milk in a measuring jug and add the vinegar. Set aside. Cream the butter and sugar together until light and fluffy, then slowly add the beaten eggs, a little at a time. Add the vanilla extract. Combine the flour, bicarbonate of soda and cocoa powder in a bowl. Add half of the flour mixture to the batter, stirring lightly to combine. Pour in half of the milk and lightly stir until everything is smooth and combined. Repeat with the rest of the flour and milk. Pour into your prepared tin and bake for 40-45 minutes until risen and a skewer inserted into the middle comes out clean. Place on a wire rack for 10 minutes, then place another rack on top and carefully invert – crossing everything that the cake falls out of the tin effortlessly! Leave to cool completely.
This chocolate ganache recipe couldn’t be simpler. Pour 100ml double cream into a small pan. Heat until almost boiling, take off the heat immediately and throw in 100g chopped dark chocolate. Leave for a minute, then stir to make sure the ganache is smooth. Set aside until needed.
When the cake is cool, spread over the chocolate ganache and decorate the top with halved creme eggs.