Step #1
Preheat oven to 160C/140C fan, gas mark 3. Line a 20cm/8in square cake tin with baking parchment. Make up the cake batter as per packet instructions.
Step #2
Add the 200g of mini eggs to the cake batter & stir Pour the cake batter into prepared tin and smooth the top. Place cake in middle of oven and bake for approx. 1 hour. Cake is baked when an inserted skewer comes out clean.
Step #3
Remove cake from oven and leave to cool in tin. Decorating the Cake:: Remove cooled cake from tin and leave on the baking parchment. Melt Rainbow melts and white chocolate slowly in a microwave.
Step #4
Pour each colour into separate small piping bag. Pipe diagonally across the cake, starting with darkest colour first. Place chocolate mini eggs on top of cake before the white chocolate sets.
Step #5
Finish by piping white chocolate diagonally across top of cake and eggs. Leave to allow melts and chocolate to set. Serving The Mini Egg Chocolate Fudge Cake: (Serves 16) Run a palette knife between the bottom of the cake and the baking parchment.
Step #6
Cut cake evenly across four times. Repeat cutting cake vertically four times. Eat the cake and enjoy it!
