Method
- Preheat the oven to 170 fan and line a 23x33cm baking tin. Beat the butter and Billington’s Golden Caster Sugar together until pale and fluffy. Whisk in the eggs and yogurt.
- Sift the flour, coco powder, baking powder and a pinch of salt into the bowl. Fold together into a batter and pour into the cake tin. Smooth out evenly and bake for 25-30 minutes or until a skewer comes out clean. Leave to cool for 10 minutes and then remove from the tin and leave to cool completely.
- Meanwhile make the frosting. Beat the butter until really smooth. Add the Billington’s Golden Icing Sugar, coco powder and buttermilk and beat until smooth.
- Spread the chocolate frosting over the top of the cake and cover with mini eggs. Slice into 12 and serve.
Paid Partnership with Billington’s
Ingredients
Makes 12 slices
For the traybake
300g butter, super soft
300g Billington’s Golden Caster Sugar
4 eggs
100g yogurt
300g plain flour
2 tbsp coco powder
2 tsp baking powder
Salt
For the frosting
350g Butter, super soft
150g Billington’s Golden Icing Sugar
50g coco powder
100g butter milk
Mini eggs to serve
