• 350g self-raising flour
• 300g sugar
• 300ml vegetable oil
• 300ml milk
• 4 eggs
• 4 tablespoons cocoa powder
• 4 tbsp golden syrup
• 2 tsp bicarbonate soda
• 500g icing sugar
• 250g salty butter
• 100g peanut butter
• 2 tablespoons cocoa powder
• 200g chocolate
• 50g "mini eggs"
• 50g popcorn
• 2-4 creme egg
• 1 "mini eggs" bag

1. Mix the cake ingredients in a bowl with a whisk.
2. Place in a cake tin with baking paper (12-15cm tin).
3. Bake at 170 ° c for about 45 minutes, until cooked through.
4. For the icing, whisk the ingredients in a bowl, until soft.
5. For the chocolate shards, slowly melt the chocolate and spread on baking paper, then spread over crushed mini eggs + popcorn and keep setting.
6. Once the cake has cooled, cut in half and spread the icing in the middle and top.
7. Chop the chocolate to create shards.
8. Decorate the top of the cake with mini eggs, shards + creme eggs.

Recipe by Shane James, originally featured on Prynhawn Da.