Chocolate Easter cake

AWW
Cooking time
More than 1 hour
Serves
10 or more
Type
Cake
5 stars - based on 5 reviews
Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon
Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon

Ingredients

  • ½ cup (50g) cocoa powder
  • ½ cup (125ml) boiling water
  • 185g butter, softened
  • 1½ cups (330g) firmly packed brown sugar
  • 3 eggs
  • 1½ cups (225g) self-raising flour
  • ½ cup (75g) plain flour
  • ¼ teaspoon bicarbonate of soda
  • ¾ cup (180ml) milk
  • 2 teaspoons vanilla extract
  • 150g small milk chocolate Easter eggs
  • coloured cake decorations
  • milk chocolate frosting
  • 400g eating-quality milk chocolate, chopped
  • 2/3 cup (160ml) thickened cream

Preparation method

Combine cocoa and water in a small bowl; whisk until smooth. Cool.

Preheat the oven to moderately slow (160°C/140°C fan-forced). Grease a deep 22cm round cake pan, line base with baking paper.

Beat butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until combined between additions. Transfer mixture to a large bowl.

Stir in sifted flours and soda, then milk, vanilla and cocoa mixture. Pour mixture into prepared pan. Bake for about 1 hour 10 minutes or until cooked. Stand for 10 minutes before turning onto a rack to cool.

milk chocolate frosting
Combine chocolate and cream in a small saucepan, stir over a very low heat until smooth. Transfer to a bowl. Refrigerate, stirring frequently, until a spreadable consistency.

Spread Milk Chocolate Frosting over top and side of cake, decorate with chocolate eggs and coloured decorations

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