This recipe isn't for the calorie counters among us I must warn. However, this simple guide of mine will guarantee you one of the tastiest cakes on planet earth and it's a great way to get rid of some leftover Easter chocolate!
You'll need: 100g of butter, 100g of caster sugar, 100g of self-raising flour, 2 eggs, 2 bars of white chocolate (or indeed leftover Easter eggs), a greased cake tin and an oven preheated at 180 degrees.
- Cream butter and sugar together in a bowl until light and fluffy. Then beat in one egg.
- Crack the second egg and gently fold in the flour along with it. Add 1 teaspoon of milk if the mixture gets too sticky.
- Melt half the white chocolate in the mirowave or in a bain marie then pour into the final mixture and stir.
- Transfer mixture into the greased cake tin and bake in your preheated oven at 180 degrees for 25 minutes.
- Leave the cake to cool on a cooling rack. While the cake is cooling, melt the remaining chocolate to cover cake with when cold enough!
Belle Rose x