Easter Mini Egg Chocolate Cake

Cake Ingredients

  • 225g/8oz plain flour
  • 350g/12½oz caster sugar
  • 85g/3oz cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 2 free-range eggs
  • 250ml/9fl oz milk
  • 125ml/4½fl oz vegetable oil
  • 2 tsp vanilla extract
  • 50ml/1.8fl oz boiling water

Chocolate buttercream Ingredients

  • 50g/1¾oz good-quality dark chocolate (minimum 70% cocoa solids)
  • 100g/3½oz unsalted butter, softened
  • 200g/7oz icing sugar
  • 1 tsp vanilla extract
  • milk, to loosen

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
  2. For the cake: place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
  3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
  4. Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing….
  6. For the icing: melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Allow to cool until the chocolate no longer feels hot to the touch.
  7. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.
  8. Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).
  9. To assemble the cake: run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
  10. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
  11. Transfer the assembled cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife. Alternatively you can put the icing into a bag and pipe it on top. Finish with mini-eggs.