Easter Chocolate Cake

12 standard portions

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Ingredients

• 225 g Unsalted butter (Room temperature)
• 225 g Caster sugar
• 4 Eggs (Medium, free range)
• 25 g Cocoa (See notes)
• 170 g Self raising flour
• 60 g Melted dark chocolate
• 2.5 tbsp Milk (Full fat or semi-skimmed)
• 175 g Unsalted butter
• 300 g Icing sugar (powdered sugar)
• 75 g Dark chocolate
• A mountain of Easter chocolate goodies!

Method

1. Get prepped: Grease 3 x 7″ round sandwich tins (or 2 x 8″). Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6,
2. Start your cake batter: Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
3. Next, mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
4. After this, mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
5. Stir in the melted and slightly cooled chocolate and milk.
6. Even out into tins: Spoon into a your tins equally and smooth it out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
7. Time to bake: Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
8. Start the buttercream icing: Meanwhile, make your icing. Beat your butter until it’s pale, light and fluffy.
9. Beat in your icing sugar and then add the melted and cooled dark chocolate. Mix well.
10. When cold, trim: When your cakes are completely cold, use a carving knife to level them by trimming the top crust off.
11. Buttercream on: Top each layer with a spread of your chocolate buttercream, then stack them up.
12. Decorate: Top with your Easter treats.