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)
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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