I’m 9 years old, it’s Easter Sunday morning and the hunt is about to begin. I am equipped with my basket ready to scout out and grab as many chocolate eggs as I can squeeze into my chubby little fingers! “Ready, set, go” my Dad yells...my brother and I race off looking under every rose bush and leaving no rock unturned. It really doesn’t matter how many we ultimately find, as the mountain of eggs will be divided evenly between the two of us, but regardless my little legs are moving faster than ever!
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I am now considerably older (some might argue a little wiser too), but the delight of waking up on Easter Sunday morning with the object of enjoying a little chocolate is still as raw as it was 12 years ago...
This moist, light cake only requires one bowl to make and by icing it with a rich chocolate mousse topped with solid chocolate eggs it's sure to put a few smiles on faces this Easter. The kids will love getting into the kitchen and helping you make it. Just don’t eat all the eggs before you decorate the cake.
For another option this Easter, try my no-bake jaffa tart - perfect for those chocoholics!
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Chocolate layer cake
1 1/2 cups Dutch cocoa powder, unsweetened, plus more for dusting pans
3 cups plain flour
3 cups caster sugar
1 tbsp bi-carbonate soda
1 1/2 tsp baking powder
1 tsp salt
1 1/2 cups buttermilk
1 1/2 cups warm water
3/4 cup vegetable or grapeseed oil
1 tsp vanilla bean paste
Chocolate Mousse Icing
600ml thickened cream
450gm dark chocolate (70%), broken into pieces
1/2 cup icing sugar
Preheat the oven to 165°C
To make the layered cake, butter three 21cm round springform cake tins and dust with cocoa. Sift the flour, cocoa, baking soda, baking paper and sugar into the bowl of an electric mixer fitted with a paddle. Beat on low speed until just combined. Raise speed to medium, add the eggs, buttermilk, water, oil and vanilla paste. Beat until smooth, around 3 minutes.
Divide the batter between the prepared tins. Place in the oven and bake for approximately 20-25 minutes or until a skewer inserted comes out clean. Allow to cool for 15 minutes and then turn out onto a cake rack. Cool completely (with the top facing upwards).
To make the chocolate mousse icing, place the chocolate and 1 cup of cream into a heat-proof bowl and place over a saucepan of simmering water about an inch deep. Allow the chocolate to melt. Stir to combine. Remove from heat and cool to room temperature.
Whip the remaining cream and icing sugar and refrigerate until needed.
Once the chocolate mixture is at room temperature, stir in 1/3 of the whipped cream until completely combined. Gently fold in the remaining cream until combine. Place in the refrigerator to set slightly.
To assemble the cake, spread the top of one of the cakes with a 1cm layer of mousse icing and place a second layer on top. Spread a further 1cm layer of mousse icing on top of the second layer and place the remaining cake layer on top. Cover the top and side of the cake with the remaining mousse icing. Place in the refrigerator to set slightly. Decorate with chocolate eggs.
Handy Hint: You can make this cake ahead of time and freeze until needed. Just tightly wrap the un-iced cake in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month. When you are ready to devour it, just defrost, make your mousse icing, layer and ice the cake.
Watch: Alana make puff pastry