Making this all-in-one cake takes no more time or money than buying one, and the results are infinitely more satisfying. Once you've mastered the basic recipe, you can play about with flavours and fillings.


  • 50g (2oz) cocoa

  • 6 tbsp boiling water

  • 3 eggs

  • 4 tbsp milk

  • 175g (6oz) self raising flour

  • 1 rounded tsp baking powder

  • 100g (4oz) soft butter

  • 275g (10 oz) natural caster sugar

  • For the icing and filling

  • 150g (5oz) Dark chocolate, broken into small pieces

  • 142ml (5 fl oz) pouring double cream

  • 3 tbsp apricot jam


  • 1.

    Pre-heat the oven to 180 degrees Celsius and grease two 8ā€ sandwich tins and base line with baking parchment.

  • 2.

    First measure the cocoa and boiling water into a large bowl, and mix well. Add the remaining ingredients and beat again until combined. This can also be made in a processor but be careful not to over mix. Divide the cake mixture between the prepared tins. Bake in the pre-heated oven for about 25-30 minutes until well risen and shrinking away from the sides of the tin.

  • 3.

    For the icing and filling measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water for approx 10 minutes until melted ā€“ stirring from time to time. Set aside and allow the icing to become cold and almost set.

  • 4.

    When baked, remove the cakes and allow to cool completely. Spread the tops of each cake with apricot ham. Fill the cakes with half the icing and spread the remainder on top. Take a small palette knife and draw large ā€œSā€ shapes to give a swirl effect. Decorate with mini eggs, crumbled flake bar as nest and chickens.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 514kj
  • Fat Total 25g
  • Saturated Fat 15g
  • Protein 7g
  • Carbohydrate 72g
  • Sugar 48g
  • Sodium 87mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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