Chocolate Egg Sandwich Cake

Chocolate Egg Sandwich Cake

Brownie Cake

400g Caster Sugar

75g Cocoa Powder

270g Plain Flour

1 1/2tsp Bicarbonate Soda

2tsp Baking Powder

180g Olive Oil

2tsp Vanilla Extract

3 Eggs

150ml Milk

75g Full Fat Yogurt

1 tbsp Lemon Juice

120g Hot Espresso Coffee

Cookie Dough

170g Unsalted Butter, softened

200g Light Muscovado Sugar

60g Caster Sugar

2 Egg Whites

2tsp Vanilla

210g Plain Flour, heated in an oven to 90C and cooled

1/8 Tsp Bicarbonate Soda

1/2tsp Salt

200g Mini Eggs, chopped

Chocolate Ganache Buttercream

60ml Double Cream

110g Unsalted Butter

1tsp Espresso Powder

Pinch Salt

225g Dark Chocolate, chopped

150g Icing Sugar


  1. Preheat oven 170C. Grease, lime, grease and cocoa 3x 6” Cake tins or 2x 8”.

  2. For the cake, whisk the dry ingredients in a bowl until homogeneous.

  3. Whisk the wet ingredients together, crack in the eggs and whisk again until combined.

  4. Pour the wet into the dry and whisk in a clockwise direction until only just combined. Weigh the batter and divide equally between the 3 tins.

  5. Bake for 25-35 minutes or until a skewer comes out clean. Cool for 10 minutes, invert into a wire rack and cool completely.

  6. Meanwhile for the cookie dough, beat the butter and sugars with a paddle attachment for 5-7 minutes until light and fluffy.

  7. Add the egg whites and beat well to combine. Add the flour, salt and bicarb and mix until just combined. Add the mini eggs, mix and set aside at room temperature.

  8. For the buttercream, add the cream, butter, espresso and salt to a small pan. Bring to a simmer, swirling and turn off the heat.

  9. Add the chocolate, swirl to cover and sit, untouched for 3 minutes. Whisk from the centre outwards until homogeneous and stop immediately. Pour into a stand mixer and cool to room temperature.

  10. When cool, it will be thicker, beat on low with a paddle attachment and add the icing sugar a little at a time until smooth. Add some cold cream if it gets grainy.

  11. Layer the cakes with the cookie dough and use the frosting to cover the top and sides of the cake.

  12. Decorate with heaps of eggs, eat and get messy!

Happy Easter Lovlies ❤️