Makes: 1 cake
450g caster sugar
4g vanilla extract
375g plain flour
100g cocoa powder
8g baking soda
2g baking powder
Chocolate fudge icing ingredients:
225g icing sugar
175g dark (70%) chocolate
2g yellow food colouring
80g icing sugar
5 Creme Eggs
To make the cake, line two 7-inch tins and pre-heat oven at 175’C.
Whisk eggs and sugar together ribbon stage, to a thick, pale, foam like batter.
Add the mayonnaise and vanilla to the mixture.
In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.
Add this mixture to the egg mixture gradually, whisking slowly. When all combined, add the water.
Place mixture in the tin and bake for 40 minutes.
Whilst cooking, make the icing. Melt chocolate in a bain marie and once melted, allow to cool slightly.
In a mixer, add the butter and mix until soft. Add the icing sugar and the slightly warm chocolate.
Add 40g of icing sugar, 2g yellow food colouring and 10ml water to the mixture. Stir thoroughly.
Add the remaining 40g icing sugar and another 10ml water and stir.
Once the cake has cooked, allow to cool before icing.
Slice the Creme Eggs in half and use as decoration.