For the cake:
– 225g unsalted butter
– 225g caster sugar
– 4 eggs
– 175g self raising flour
– 50g cocoa powder
– 50ml milk
– 1tsp baking powder
For the buttercream:
– 250g unsalted butter
– 450g icing sugar
– 50g cocoa
– Splash of milk
– 2 packs of chocolate buttons
– 10 Creme Eggs
First, cream the butter and sugar together.
Add the eggs and combine.
The add all your dry ingredients, so that’s the self raising flour, cocoa powder and baking powder.
Whisk all these ingredients together until a batter is formed and add a splash of milk to loosen it all up a bit.
Divide the mix between three cake tins and bake for 15 minutes at 180 degrees celsius.
For the buttercream, whisk together the butter, icing sugar, cocoa powder. Loosen it with a splash of milk. Then cover each layer of sponge with it.
Place each sponge on top of each other and then cover the entire thing with more buttercream.
To decorate, add your chocolate buttons around the side of the cake.
Before slicing the Creme Eggs in half and topping the cake with them.