Use good quality white chocolate. This quantity is for a 6 inch cake tin. Preheat the oven to 160 C and line the cake tin with grease-proof paper.
Ingredients:
125g butter
70g white chocolate
125ml full fat milk
1 teaspoon vanilla extract
1 lightly beaten egg
125g self-raising flour
1 teaspoon bicarbonate of soda
150g caster sugar
pinch of salt
Put the butter, chocolate, vanilla extract and milk into a plastic bowl and melt the mixture in the microwave on medium power, stirring every 15-20 seconds. Mix the flour, bicarbonate of soda, salt and sugar in a bowl, add the melted mixture and the beaten egg, mix until smooth. Pour the butter into the cake tin and bake until a skewer inserted into the cake comes out clean. My cake was ready in 40 minutes. Leave to cool.
Cream cheese frosting:
1 tub of Philadelphia cream cheese (200g)
200g icing sugar
80g soft butter
Beat the frosting, fill the cake and frost the top and side. Decorate with mini eggs or Easter themed chocolate pieces.
Happy Easter!









Mix the flour, salt and butter in a bowl. Stir in the sugar. Make a well in the centre, pour in the egg and the vanilla essence. Knead well until it gathers into a ball. Wrap it in cling film and place in the fridge to rest for 20 mins.









