Creme Egg Cake

Creme eggs. Love them or hate them?
I love them and think they are really pretty so wanted to use them in a cake. I actually made this a few weeks back and then also saw that Mammasaurus had made a delightful Creme Egg Chocolate Quiche (you have to see it - yummy!) So.....I thought I'd share it on here. It didn't turn out as pretty as I wanted it but then my baking never does.

Firstly.... I made a chocolate mousse to sandwich the cake together with and then cover it.  This needs about 225g of chocolate, broken into pieces and two eggs. I melted the choccy in a glass bowl in the microwave - very carefully, taking it out frequently and stirring it. It can burn so easily. Separate the two eggs. Whisk the egg yolks into the warm mixture. Leave to cool.

Whisk the remaining egg whites in a clean bowl and with a clean whisk - the slightest bit of grease can ruin this. When you get soft peaks you are there! Fold into the chocolate mixture and there you have a lovely airy mousse. Chill in the fridge for about 40 minutes.

I made a basic sponge so it wouldn't be too sickly using my usual method of weighing 3 eggs and matching the same weight in caster sugar, self-raising flour and baking margarine.
Firstly beat the caster sugar and margarine together until the grittiness has gone. Add a cap full of vanilla essence. Then alternate between adding the eggs and the sieved flour.
Once the mixture is smooth, add to a greased cake pan. I use silicon ones. Pop in the oven at about gas mark 4 / 180 degrees C for about 20 minutes.

Once cooled sandwich with the mousse and cover it too. It is quite gooey but it will firm up later. Break several Creme Eggs, have a little nibble :) and put the rest on the cake. I added some white chocolate stars too. I put the cake in the fridge for a while to do this.

Enjoy xxx