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Chocolate Easter cake

 
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Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon
Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon

Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

Chocolate Easter cake
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
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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User comments
thank u
DELICOUS! it was really yummy i cooked it with my mum and everyone liked it.
that looks yummy
This cake is the best tastes delicious i love it yummmmm!!!!!!
cooked it this morn,perfect recipe and yummmmmmmmmmmm

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