Cadbury Creme Egg Cake
A rich chocolate cake with a Cadbury Creme Egg frosting. Perfect for Easter dinners or, you know, Monday's.
Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
In a medium bowl whisk all wet ingredients (pour coffee in slowly, while whisking, as not to cook the eggs if very hot).
Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
Bake until a cake tester comes out mostly clean. A total of 30-35mins.
*Note: The buttercream is very sweet. It goes well with the not-too-sweet chocolate cake, but if you don't like super-sweet frostings, I suggest cutting back on the sugar and/or Creme Eggs.
Buttercream recipe adapted from Beyond Frosting.
Calories: 535kcal | Carbohydrates: 61g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 384mg | Potassium: 184mg | Fiber: 2g | Sugar: 45g | Vitamin A: 560IU | Calcium: 54mg | Iron: 1.7mg