Easter eggs cake: soft and sweet, excellent for recycling the chocolate eggs!

INGREDIENTS
360g (2 ¾ cups) of all-purpose flour
210ml (¾ cup) of milk
170g (3/4 cup) of sugar
110ml (⅓ cup + 1 tbsp) of vegetable oil
3 eggs
16g (1 ½ tbsp) of baking powder
1 large chocolate easter egg (around 200g)

METHOD
1. Preheat the oven to 180C/350F. Grease a 24 cm cake pan and dust it with some flour.
2. In a medium bowl whisk flour with baking powder.
3. In a separate bowl beat eggs with sugar, milk, and vegetable oil.
4. Combine wet and dry ingredients. Mix until smooth batter forms.
5. Cut ½ of the chocolate egg into pieces and fold them into the batter.
6. Pour the batter into a prepared pan and add some chocolate pieces from another ½ of an egg.
7. Bake for 40-45 minutes.
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