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Easter Chocolate Cake

Ingredients

For the sponge

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs large
  • 300 g Self raising flour
  • 50 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1 tbsp Milk

For the chocolate buttercream

  • 250 g Butter or baking spread
  • 450 g Icing sugar
  • 50 g Cocoa powder
  • 2 tbsp Milk

For decoration

  • 2 Flake bars crushed
  • 270 g Mini eggs

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the tins, use scales for accuracy

  6. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  7. To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  8. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  9. Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it

  10. Add the other sponge on top and pipe or spread the remaining buttercream on top

  11. Decorate with the flake bars and mini eggs

  12. Leftovers will keep in an airtight container in a cool place for 2-3 days