For the Chocolate Sponge (makes 3 layers, approx. 8″ each):
250 g butter
250 g caster sugar
4 large eggs
225 g self-raising flour
25 g cocoa powder
1 tsp vanilla extract
For the Two-Tone Buttercream:
150 g butter, softened
425 g icing sugar
60 ml milk
75 g cocoa powder
Orange food colouring
White buttercream (uncoloured)
For Ganache Drip:
40 g dark chocolate
50 ml double cream
Decoration:
5–6 Cadbury Crème Eggs (halved) for top accents
Sprinkles or meringue kisses (optional)
Instructions
Bake the Cake Layers Preheat oven to 180 °C. Cream butter and sugar until fluffy. Add eggs one-by-one, then mix in vanilla. Fold in flour and cocoa. Divide between pans, bake ~30–40 min. Cool completely.
Prepare Buttercream Beat butter and icing sugar until smooth. Stir in milk. Divide: colour half orange, leave half white, and add cocoa to another portion if desired.
Stack & Frost Layer cake with alternating white/orange buttercream. Crumb‑coat and chill.
Make Ganache & Drip Melt chocolate with cream. Cool slightly then drip around cake edges.
Decorate Pipe rosettes or swirls using remaining buttercream. Top with halved Crème Eggs and any sprinkles
