Easter Chocolate Cake

MAIN_IMG_068.jpgServes 6-8, prep time 25 minutes, cooking time 45 minutes

INGREDIENTS
300g self-raising flour
50g of cocoa powder

6 free-range eggs
350g margarine
350g caster sugar
1/2 tsp baking powder
1 tbsp of milk
300ml of whipping cream
5 tbsp strawberry jam

FOR THE DECORATION
30cm cake board
170g of unsalted butter
8 tbsp icing sugar
2 tbsp cocoa powder
14 two-bar KitKats
1 Shredded Wheat biscuit
10 candy flower decorations
100g of chocolate mini-eggs
Decorative ribbon

METHOD
Preheat the oven to 180 degrees. Cream the butter and sugar in a food processor until it’s light and fluffy. Add the eggs to the mix one at a time. Continue to whisk for further three minutes, then sift in the flour, cocoa powder and baking powder. Add in a little milk until the mixture becomes soft consistency. Pour the cake mix into the prepared baking tins, even out and place in the oven for 45 minutes. Meanwhile, whisk the double cream until it is thick in texture. Check the cakes are cooked by inserting a knife into the centre, it should come out clean if cooked. Remove the cakes from the tins and place on a wire rack to cool. Place one of the sponges on the cake board top side down, spread a layer of cream over the top. Next, spread some jam over the other sponge, place on top of the base. In a bowl, add the butter, icing sugar and cocoa, then cream together. With a spatula, cover the entire cake with an even layer of butter icing.

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Now stick the KitKat fingers vertically around the edge of the cake. Once the outside edge is covered tightly, wrap the cake with cling film, so the fingers mould into the icing and leave to set for 20 minutes in the fridge. Once chilled, sprinkle some broken up Shredded Wheat around the outside. Using some butter icing, stick the candy flowers evenly around the cake edge. Next, cover the cake with chocolate eggs. On the base of the cake board, add a blob of the butter icing and place two of the eggs together, then sprinkle with some more Shredded Wheat. Chill the cake in the fridge to set for 30 minutes. Finally, wrap a ribbon around the cake and serve at room temperature for some chocolate Easter fun!

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