14chocolate eggs choose at your own taste, but make sure to take of the foil
1.Chocolate eggs - Take the flavor you like: dark, milk, or white chocolate. Don't use chocolate eggs with soft filling.
2. Alternatives -
Flour and baking powder - You can substitute flour and baking powder with 1⅔ cups (200 grams) self-rising flour.
3. Check if the cake is done - check if the cake is done with a satay pricker. Stick that into the middle of the cake. When it comes out dry and clean the cake is done. Otherwise, bake for another two minutes.
4. Oven - If you got a conventional oven then you've got to bake at 410 °F (210 °C).
5. Storage -
Wrap the cake in aluminum foil and store three days at room temperature.
You can freeze this cake. First, wrap it in aluminum foil and then put it in a sack or airtight container. Freeze. Let it defrost at room temperature.
Don't store the cake in the refrigerator, because the structure of the cake will change.
6. Nutrition - The nutrition facts are per slice of cake.
Preheat the oven to 355 °F (190 °C).
Grease the cake tin with butter and dust with flour. Make sure you tap the excess flour from the cake tin.
Put the butter and sugar in a bowl and mix at high speed for three minutes, so that it becomes pale and fluffy.
Add the vanilla extract and eggs one by one, while continuing to mix at high speed. Mix for another minute.
Turn the mixer off and sift the flour, salt and baking powder over the bowl.
Mix everything at low speed until it is just combined.
Then mix with a spatula the chocolate eggs through the batter.
Pour everything into the cake tin and flatten the top. Put it in the oven.
Bake for 50 minutes and check if the cake is done with a skewer.
Leave the cake to rest for five minutes and then remove the tin.
Place the cake on a wire rack and allow to cool further.