Chocolate fudge Easter cakes
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Chocolate fudge Easter cakes

By Sara Buenfeld

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

  • Cook:15 mins
  • Serves 16
  • Easy

Nutrition per serving

  • kcal 274
  • fat 16g
  • saturates 9g
  • carbs 31g
  • sugars 25g
  • fibre 1g
  • protein 3g
  • salt 0.43g

Ingredients

  • 140g soft butter
  • 140g golden caster sugar
  • 3 medium eggs
  • 100g self-raising flour
  • 25g cocoa, sifted
  • 85g milk chocolate, broken
  • 85g soft butter
  • 140g icing sugar, sifted
  • 2 35g/1½oz packs white chocolate maltesers, mini foil-wrapped chocolate eggs We use Fairtrade Divine milk chocolate eggs from Waitrose

Method

  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.

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