Instructions

1. Chocolate cake
   Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper.
2. In a large mixing bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Then add the sugars. Whisk together.
3. In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla and eggs. Whisk together. Boil the kettle and pour out 1 cup of hot water and set aside.
4. Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated.
5. Divide the mixture into two cake tins and bake for approximately 30-35 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.
6. Creme Egg buttercream
   In a large mixing bowl, use an electric mixer to beat the butter and on a medium speed until creamy and smooth. Sift in half the icing sugar. Add a tablespoon or two of milk to help loosen up the mixture.
7. Add the rest of the icing sugar and continue to beat until creamy. Add a tablespoon of milk as needed. You want a thick and creamy frosting. If it’s too thick, add a touch more milk. Add chopped Easter eggs and stir to combine.
8. Trim the tops of your cakes using a serrated knife. Cover the first cake layer with a generous amount of frosting and spread it out, going right to the edges.
9. Place the remaining chocolate cake layer upside down on top. Then gently frost the sides and top of the cake. Use a cake scraper to gently remove extra frosting from the sides. Top with Cadbury Creme Eggs.