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dark chocolate, 200g, chopped
butter, 125g, chopped
eggs, 8, separated,
plus 2 extra egg whites
caster sugar, 2/3 cup
vanilla extract, 1 teaspoon
plain flour, 1¼ cup, sifted
flowers (or Easter chocolates),
butter, 250g, softened
icing sugar mixture, 22/3 cups, sifted
cocoa powder, 1/3 cup, sifted
vanilla extract, 1 teaspoon
milk, 1/3 cup
Preheat oven to moderate, 180°C. Lightly grease and line two 20cm round cake pans with baking paper.
Melt chocolate in a bowl over a saucepan of simmering water. Stir in butter until smooth. Remove from heat. Cool slightly.
In a large bowl, using electric mixer, beat yolks and half sugar together until thick and pale. Slowly add chocolate mixture and vanilla, beating to combine.
In large bowl, using clean beaters, beat egg-whites until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until firm peaks form.
Lightly fold flour into chocolate mixture, followed by egg-whites. Pour evenly into pans. Bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
In a bowl, using an electric mixer, beat butter until very pale. Gradually add half the combined icing sugar and cocoa. Beat in vanilla, milk and remaining icing sugar mixture until smooth.
Split cakes in half horizontally. Arrange in a stack on a cake stand or plate, spreading each layer with buttercream. Spread remaining buttercream over sides and top of cake. Decorate with flowers (or Easter chocolates). If preferred, layer sponges with raspberry jam and whipped cream, instead of buttercream.
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