Easter Chocolate Cakes

When I had my cafe I had to make at least one of these a week with Maltesers on the top and it never lasted long! This version I made for Easter with Mini Chocolate Eggs. The cake is made with oil and it keeps really well. It is certainly not a dry cake but light and moist. I have lost count of how many of these cakes I have made and it is always requested in my family for birthdays and other celebrations.

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To make the cake put all the dry ingredients in a stand mixer with a whisk attachment. Then add all the wet ingredients and mix until everything is incorporated. The mixture will be quite runny but this is how it should be.

The mixture is then divided between the four 6” tins and baked for 20-25 minutes or until a skewer comes out clean.

Next to make the icing beat the butter until light and fluffy then add icing sugar, cocoa powder and milk gradually until the icing is at a consistency you can pipe.

Now place on of the cakes on the boards, plates or cake stands you want to use. Then put the icing in an icing bag with a round nozzle and starting from the outside of the cake ice around the edge making your way into the middle of the cake.

When you have finished place the next cake on top.

Finally pipe another row around the edge then place a ring of eggs around then alternate with icing and eggs until the top of the cake is covered.

Repeat with the second cake.

Ingredients:

Cake

300g Plain Flour

3tbsp Cocoa Powder

1 1/2 tsp Baking Powder

1 1/2 tsp Bicarbonate of Soda

225g Caster Sugar

60g Golden Syrup

3 Large Eggs

225 ml Vegetable Oil

225 ml Milk

Icing

200g Butter

200g Icing Sugar

20g Cocoa Powder

2-3 tbsp Milk

Chocolate eggs to decorate

Method:

1. Preheat oven 180 degrees centigrade (160 fan) Gas Mark 4.

2. Line and grease 4x 6 inch tins.

3. Weigh all the dry ingredients into the bowl of a stand mixer then make a well in the middle and add all the wet ingredients and beat until combined. It is a runny mixture but this is how it should be.

4. Divide the mixture evenly between the four tins.

5. Bake for 25-30 minutes or until a skewer comes out clean.

6. Leave to slightly cool in the tins then transfer to a cooling rack.

7. Next to make the icing beat the butter until light and fluffy then add icing sugar, cocoa powder and milk gradually until the icing is at consistency you can pipe.

8. Now place on of the cakes on the board, plate or cake stand you want to use. Then put the icing in an icing bag with a round nozzle and starting from the outside of the cake ice around the edge making your way into the middle of the cake.

9. When you have finished place the second cake on top.

10. Finally pipe another row around the edge then place a ring of eggs around then alternate with icing and eggs until the top of the cake is covered. Repeat with second cake.

EasterChocolateCake

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Sarah's Extra Slice........

This cake is nice and moist due to the oil and keeps well.

I used four 6 inch tins.

The icing nozzle I used was a Wilton 1A piping tip.