Ingredients
Method
Preparation
- Preheat your oven to 170°C (340°F). Line two 8-inch deep cake tins with parchment paper and grease the sides lightly.
- Cream 500 g softened unsalted butter with 500 g light brown soft sugar for 3-5 minutes until pale and fluffy.
- Add 9-10 room temperature eggs one at a time, mixing well after each addition.
- Sift and fold in 500 g self-raising flour and 100 g cocoa powder until just combined.
Baking
- Divide the batter evenly between the two prepared tins and bake for 50-60 minutes.
- Allow cakes to cool in their tins for 10-15 minutes, then transfer to wire racks to cool completely.
Buttercream Preparation
- Beat 500 g room temperature unsalted butter until very pale and fluffy. Gradually add 900 g sifted icing sugar, mixing well.
- Add 2 teaspoons vanilla extract and purple gel food coloring until desired shade is reached.
Assembly
- Level and slice the cooled cakes horizontally to create four even layers.
- Stack the layers with buttercream between each layer and apply a thin crumb coat over the entire cake.
- Chill the cake for 30 minutes, then apply a final smooth coat of buttercream.
- Make speckling paste by mixing 25 g cocoa powder with 1-2 tablespoons water and flick onto the cake.
- Decorate with piped buttercream and Cadbury Mini Eggs.
Notes
Store the assembled cake in an airtight box for 3-4 days. Freeze individual slices for up to 2 months.