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
- 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.