This year Easter has arrived under a veil of controversy. It seems that Cadbury had the audacity to change the chocolate in its Creme Eggs to Cadbury milk chocolate, from Cadbury Dairy Milk chocolate. No longer do we get our glass and a half of full cream milk (in every 200g block) wrapped around the gooey, sweet, creamy filling. No, now it’s just milk chocolate, made by Cadbury without the dairy. Fear not, the milk still comes from a cow. A cow that is milked… in a dairy.
There has been outrage in the Creme Egg community. In this world of constant change how could Cadbury do this to us? But after giving it some thought, I realised that I have always had a special affection for Cadbury chocolate and have happily munched dark, white and Caramilk versions (Cadbury, please bring back Caramilk). So, I thought I’d better try this crazy non-Dairy-Milk Cadbury milk chocolate Creme Egg. I limbered up my wine chocolate tasting palate and took a big bite…
It tastes like a Cadbury Creme Egg!!! Phew 😉 – Sweet, creamy, unmistakably Cadbury chocolate with that distinctive oozy Creme Egg centre. Now, it has been about 9 months since I last ate a Cadbury Creme Egg (I stockpile), but for all intents and purposes I think Easter can go ahead as planned.
Then I started thinking about cake, as I often do, and thought ‘What if I put the Dairy Milk back into the Cadbury Creme Egg, in cake form!’
I would like you to meet the Cadbury Creme Egg Cake.
The recipe below looks a touch complicated, but it’s remarkably easy and gloriously fun.
I used my favourite chocolate cake recipe because it’s not too heavy, and you are gonna cover it in Cadbury Dairy Milk chocolate ganache.
For the ‘yolk’, I wanted to simulate the vibrant yolk from a good free range egg, without using artificial colours. Fortunately nature created the passionfruit. Unfortunately I couldn’t find any. Fortunately you can get them in cans. It is already sweetened a little in cans so if you manage to get fresh passionfruit, you may like to add a touch of sugar.
To stop the ‘yolk’ from being absorbed by the cake, I made a white chocolate ‘bowl’ using a balloon.
Yeah, I thought you might like that.
The ‘creme’ is a cream cheese icing because my rule is : When there’s a chance to use cream cheese icing, always use cream cheese icing.
Then you just put it all together
Leaving the ‘yolk’ till last
Just make sure you have your camera at the ready to snap the #yolkporn. As you cut the first slice it cascades out in a river of yum.
Have you tried a Cadbury Creme Egg yet this year? Are you on board too? And tell me you remember Caramilk…
Pretty please, with a Creme Egg on top, tag me if you give this a go, and show me your best #yolkporn
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- 2 2/3 cups SR flour
- 3 Tbsp cornflour (optional, but helps make your cake fluffy)
- 1 1/4 cups cocoa
- 1 1/2 cups sugar
- 3/4 cups brown sugar
- 3 eggs, beaten
- 1 1/2 cup milk
- 3/4 cup olive oil
- 1 1/2 tsp vanilla essence
- 1 1/4 cup boiling water
- 300g/9.6 oz milk chocolate (I used Cadbury Dairy Milk)
- 1/2 cup cream
- 250g/8oz cream cheese, softened
- 50g/1.6 oz unsalted butter, softened
- 1 1/2 cups icing sugar
- 1 tsp vanilla essence
- 1 cup strained passionfruit pulp (canned is OK- I used 340g of canned passionfruit in syrup)
- 1 Tbsp cornflour
- Sugar to taste
- 50g/1.6 oz white chocolate
- 50g/1.6 oz milk chocolate
- 1 balloon
- Preheat oven to 180C/355F
- Grease and line 3 x 20cm cake tins with baking paper
- Sift flour and cocoa into a large bowl, stir in sugars, add eggs, milk and olive oil and mix well with electric mixer until well combined.
- Add vanilla and boiling water and beat for 3 minutes.
- Pour into prepared tins and bake for 30 minutes, checking after 25
- Allow to cool in tin 10 minutes before turning out to cool completely.
- Place chocolate and cream in a medium bowl over a saucepan of simmering water (or use a double boiler).
- Heat gently, stirring occasionally until smooth.
- Remove from heat and cool to room temperature before chilling in fridge.
- Place cornflour in a small bowl and mix with a small amount of passionfruit syrup until smooth
- Place remaining syrup in a small saucepan, sweeten if required, and mix through cornflour mixture.
- Heat gently over a low heat until glossy and thickened.
- Cool to room temperature before chilling in the fridge.
- Line two baking trays with baking paper or aluminium foil
- Gently melt white chocolate in a bowl over simmering water (or in the microwave) until smooth.
- Blow up a balloon to a little larger than a tennis ball
- Coat the bottom of the balloon in melted chocolate and place on a baking tray in the fridge to set.
- Once firm, pop the balloon and remove from the chocolate, leaving a cup shape
- Gently melt milk chocolate
- Spread out on tray in a rectangle about 10cm/4 in. wide and 20cm/8 in. long and chill for a few minutes
- Before it sets, draw a line through the middle with a knife lengthways and a zig zag line through each strip (if this doesn't make sense just make jagged egg shell shapes).
- Chill until firm.
- Place softened cream cheese and butter in a bowl and beat with an electric mixer until smooth.
- Add vanilla and gradually add icing sugar and keep beating until thick and fluffy.
- Spread base layer with 1/4 of cream cheese icing.
- Place middle layer on top and spread with slightly less than 1/4 cream cheese icing, leaving a doughnut shaped hole in the middle (you will be scooping part of this out)
- Place top layer of cake.
- Carefully cut and scoop out a hole the same size as your while chocolate cup allowing the cup to sit about 1cm above the cake (put chocolate cup back in the fridge until later).
- With the ganache, ice the sides of the cake and 2.5 cm/1 inch of the top outer edge.
- Spread a little of the cream cheese icing in the cut out and place the cup inside
- Spread remaining cream cheese icing in the gap between the chocolate cup and the ganache.
- Press the egg-shell milk chocolate shapes between the cream cheese and ganache icing on top of the cake (may need to leave at room temp a few minutes to make it pliable)
- Gently spoon passionfruit syrup into the cup.
- Caution: When you cut, there will be some serious #yolkporn 😉
- If you don't have 3 cake tins or an oven large enough to fit them then fill one with 2/3 of cake mixture and bake a little longer (around one hour, checking after 50 minutes).
- It is a good idea to make the cake, ganache and passionfruit syrup the day before as the cake is easier to assemble when the toppings are chilled.
I got very eggcited when I saw this! You, my friend are a genius! Everybunny is going to love this!
Oh you are eggcelently punny you crazy Pom pom.
This looks bloody amazing! Well done you!
Haha. Thank you 🙂
Nicole! You are a genius! This is so clever and totally made me smile. Happy Easter indeed!!!
Awwww shucks, thank you 🙂
Wowsers that is one heck of a creative cake! Well done
Haha, thanks. I was a bit chuffed with it.
What a creative idea!
Thank you. I adore playing about with baking.
Yum! If only I could buy a slice 😛 That way I wouldn’t be at risk of consuming the entire thing!
Oh gosh, that is must safer. Should I admit that we got through it in just a couple of days with only a slice here and there given away…
This is so creative. What a fun idea!
So much fun to make and cutting it is superb #yolkporn 😉
This must have taken some thinking about. It looks amazing I love creme eggs so this is like heaven!
I have a wild and crazy mind, an spend a large chunk of my time thinking about food 😉
It’s so fun to make too 🙂
What an impressive looking cake! I want to do Easter with you! I haven’t even had any Easter Eggs yet! Thanks for joining the linkup again!
I’ve had a few Creme Eggs in the name of research 😉
Easter tends to be a fairly quiet affair for us though because all our fam is in Brisbane.
Gosh this cake looks INCREDIBLE! And the creme egg controversy is quite hilarious haha. People can be quite precious about their treats!
Thank you 🙂
And yes, so precious. If you want a giggle, check out the “Posts to Page” on Cadbury’s facebook page.
Such an innovative cake! Looks fabulous 🙂
Thank you. It was so much fun to make too.
Major props for such a great effort!! This looks great.
Haha, thank you. I had (almost) a bit too much fun with it.
I am so glad you linked this up!! This is just the most amazing thing ever… those flavours!! Mmmmm 🙂 Thanks for joining our Fabulous Foodie Fridays party. xx
You are a darling. Thanks for your support 🙂
This looks so so delicious. Love it
Thank you. I had so much fun making it.
This is so cool! Max LOVES chocolate creme eggs, so this would be his kind of cake. I wish I could say that I could whip one up before Easter, but, alas, I think it will just be one for the Pinterest board! x
Thank you. Next birthday for Max perhaps then. Try to diffuse the Lord of the Flies parties with chocolate egg cakes 🙂 I sent your Minecraft link to a friend of mine currently tackling her own (8 year old’s) Minecraft party, she was thrilled.
LOL…I love this! It really looks like one. I’d prefer this to one of those eggs any day!
I love Cadbury Creme Eggs but this is definitely not as sweet and cream cheese is always a winner 🙂
this looks so yummy! and so clever
Thank you, it really was a bit too yummy. I think I had 4 slices 🙂
What a crazy awesome cake. Well done! I love creme eggs but cannot believe the controversy surrounding it. As if they would change a winner to the point of ruining it.
People are funny. Cadbury should have just not mentioned it. Maybe if you had the two side by side you could tell but the eggs made previous recipe is a year old now anyway.
This looks too delicious for words. Cream cheese and passion fruit AND chocolate!!! Drooling!!
I know, such a nice combo. I’ve had so many people comment that they hate Creme Eggs, maybe cadbury should attempt these flavours in an egg. I would totally be up for that 🙂
This is so good and so much fun. You have created the Easter baking 2015 winner for me!
Thank you. I loved making it up 🙂
I need this and I need it now {only I have two children under the age of two so can you just pop around with one already prepared?}. YUMMO!
Sure. No worries. PS the two year old would be an excellent helper 🙂
How creative, this looks like so much fun 🙂
It really was 🙂
Far out Nicole – this is a creative masterpiece. I don think I ever tired caramilk but now I wish I had xx
Thank you, I had so much fun coming up with it.
Apparently Valrhona caramelised white chocolate is very similar to Caramilk (and fabulous) if you see it about. I have it on good authority from a Caramilk fan.
This is amazing! And I do remember Caramilk, and Pinky (I think that’s what it was called, pink dyed white chocolate?)
Oooh, I haven’t had pinky! I have had pink Whittaker’s though and was so excited by the novelty factor. #easilyexcited
Well done. It’s so clever. Bravo! xx cathy
Thank you 🙂 Have just been checking out your gorgeous blog too.
Oh my goodness, you are a genius! This is brilliant – love your whole blog. A wonderful discovery from this Weekend Rewind.
Thank you so much. I’m a Champagne Cartel lover too 🙂
Ha! That is so cool. Clever lady.
Holy Moly, this is amazing!
Haha, thank you. So much fun to make.