Easter Chocolate Cake
Ingredients
- 250g plain flour
- 300g castor sugar
- 50g cocoa
- 2 heaped tsp baking powder
- 100g unsalted butter, soft
- 3 large eggs
- 1 tsp vanilla extract
- 150ml milk
- 120ml boiling water
Chocolate Icing:
- 150g unsalted butter, soft
- 100g Novibloc Dark Chocolate, melted
- 200g icing sugar
Decoration:
- 296g mini eggs family bag
- 3 chocolate creme/caramel eggs split in half fridge cold
Method
- Preheat your oven to 170°C. Put all the dry ingredients in a large mixing bowl. Give them a stir. Put in the butter.
- Whisk the eggs, milk and vanilla extract together and pour in the bowl. Mix well with an electric whisk until batter is smooth. Pour in the boiling water and mix again on a slower speed.
- Pour into lined 8 inch tins. Bake for 35/40 minutes. Use a skewer to test the cake at 35 minutes.
- Let them cool in the tins for 5 minutes before gently removing. Run a blunt knife around the edges to loosen them first and leave them cool on a wire rack.
- Mix the icing ingredients together.
- When the cake is completely cool, ice the top of the first sponge and place the second sponge on the top. Ice again and then decorate as you wish with the mini eggs.
