Easter chocolate cake - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cake
- 175 g Self-raising white flour
- 50 g Cocoa powder
- 225 g Unrefined golden caster sugar
- 225 g Butter (unsalted) softened
- 1 tsp Vanilla extract
- 3 Egg(s) (free range) medium
- 2 tbsp Milk (whole)
For the filling
- 125 g White chocolate
- 125 ml Double cream
For the topping
- 200 g Dark chocolate
- 100 g Milk chocolate
- 225 ml Double cream
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1
Preheat your oven to 180°C (160°C, gas mark 4) and grease and line an 18cm (7”) deep cake tin. Alternatively, rather than baking one cake and slicing to create two layers, you could use two equally sized cakes tins – just make sure to add the same amount of batter to both tins if you do.
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2
Sieve the flour and cocoa together into a bowl.
For this step you'll need:
- 175g Self-raising white flour
- 50g Cocoa powder
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3
In a separate bowl, beat the butter and the sugar together until light and fluffy. Add one egg at a time to the creamed butter and sugar with a little flour/cocoa mix and milk then beat in between each addition. Fold in the remainder of the flour and cocoa – being careful not to “knock” out the air which has been beaten into the mixture.
For this step you'll need:
- 225g Butter (unsalted) softened
- 225g Unrefined golden caster sugar
- 3 Egg(s) (free range) medium
- 2 tbsp Milk (whole)
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4
Pour the mixture into the lined cake tin and bake in the oven for 30-40 minutes, keeping an eye and not opening the oven whilst baking. Leave the cake to cool before turning out on a rack to completely cool.
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5
Whilst the cake cools, prepare the filling. Melt the white chocolate and cream together in a bowl over a pan of hot water, stirring occasionally to combine. Be careful not to let the chocolate overheat as it can turn grainy. Once melted, stir gently and leave the cool and thicken. Cut the cake into two even layers, then spread the filling onto one half of the cake.
For this step you'll need:
- 125g White chocolate
- 125ml Double cream
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6
To make the topping, melt the dark and milk chocolate and cream together in a bowl over a pan of hot water, stirring occasionally to combine. Be careful not to let the chocolate overheat as it can turn grainy. Once melted, stir gently and leave the cool and thicken slightly before spreading it onto the cake, covering it completely. Use a hot pallet knife to smooth off the surface.
For this step you'll need:
- 200g Dark chocolate
- 100g Milk chocolate
- 225ml Double cream
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7
Decorate the top and sides of the cake with chocolate figures which you can make yourself by melting chocolate and using moulds. You can also add mini “mini eggs” or a variety of other decorations to finish it off.