Mini egg ice cream chocolate layer cake
- April 2017
- Serves 10-12
- Hands-on 1 hour, oven 20-25 min, plus freezing time
It’s the perfect Easter combination – Cadbury’s mini eggs, chocolate cake and ice cream all layered together to create one decadent, show-stopping dessert.
- 46.3g (25.3g saturated)
- 54.5g (46g sugars)
- 100ml whole milk
- 100g milk chocolate, broken into pieces
- 120g ground almonds
- 120g self-raising flour
- ¼ tsp baking powder
- 50g cocoa powder
- 200g unsalted butter, softened
- 200g light muscovado sugar
- 3 medium free-range eggs, beaten
For the ice cream
- 1 litre vanilla ice cream
- 250g chocolate mini eggs, roughly chopped
For the icing
- 300ml double cream
- 2 tbsp icing sugar
- Chocolate mini eggs to decorate
You’ll also need…
- 3 x 20cm round loose-bottomed cake tins, bases lined with non-stick baking paper
- Take the vanilla ice cream out of the freezer to soften. When it’s soft enough to scoop, spoon it into a medium mixing bowl (one that will fit in your freezer). Stir in the chopped mini eggs, then return to the freezer.
- Heat the oven to 180°C/160°C fan/gas 4. Put the milk and chocolate pieces into a heatproof bowl set over a pan of barely simmering water and leave to melt, making sure the water doesn’t touch the bowl. Once melted, stir briefly.
- In a bowl, mix the ground almonds, flour, baking powder and cocoa together. In another large bowl, beat the butter and sugar with an electric mixer until pale and creamy. Slowly beat the eggs into the butter/sugar mixture, a little at a time, adding a spoonful of the flour mix if the cake batter starts to curdle. Beat in the melted chocolate at a low speed, then beat in the flour mixture until just combined.
- Divide the cake batter evenly among the prepared cake tins. Level the top with a spatula, then bake for 20-25 minutes until risen and a skewer pushed into the middle of each cake comes out clean.
- Leave the cakes to cool for 10 minutes in the tins, then turn out onto a wire rack to cool completely.
- Remove the ice cream from the freezer and allow to soften just enough to scoop. Put one cake back into a cleaned cake tin. Scoop half of the ice cream on top of the cake in the tin and spread evenly. Top with another layer of cake, then spread the remaining ice cream over the top. Put the final cake sponge on top. Cover completely with cling film, then return to the freezer for 1½ hours or until ready to serve.
- Just before serving, put the cream and icing sugar into a medium mixing bowl and whisk with an electric mixer until it forms soft peaks. Remove the frozen layered cake from the tin and transfer to a flat serving plate or stand. Dollop the whipped cream on top and scatter over the mini eggs. Serve immediately in slices.
Swap mini eggs for chopped chocolate bars, if you like.
If you have only one deep 20cm cake tin, bake all the cake mixture in the tin for 60-65 minutes. Leave to cool completely, then put in the freezer for 15 minutes before slicing horizontally into 3 layers.
A hot serrated knife will cut more easily through the ice cream layers.
Any leftover cake will keep in the freezer, wrapped well in cling film, for up to a week, but it’s at its very best on the day it’s assembled.
Bake the chocolate sponges up to 48 hours in advance. Keep wrapped in cling film in a sealed container.
Assemble the cake up to 8 hours in advance, adding the cream topping just before serving. Take the cake out of the freezer 5-10 minutes before cutting.
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