Chocolate Easter Cake

Ingredients:

For the Cake:
50g cocoa powder
225g butter, softened
225g caster sugar
250g self-raising flour
1 tsp baking powder
4 eggs
4 tbsp cherry jam

For the Buttercream:
250g butter, softened
500g icing sugar, sifted
chocolate mini eggs, to decorate
coarsely-grated plain chocolate, to decorate

Method:

Sift the cocoa powder into a bowl and work in 4 tbsp boiling water to form a thick, smooth, paste. Set aside to cool slightly.

Combine the butter in a large mixing bowl with the caster sugar, flour, baking powder, eggs and the cocoa paste. Beat with an electric mixer for about 3 minutes, or until the mixture is soft and creamy.

Divide this mixture evenly between two 20cm diameter sandwich tins whose bases are lined with baking parchment. Level the surfaces with the back of a spoon then transfer to an oven pre-heated to 180°C and bake for about 35 minutes or until well risen and springy to the touch.

Allow to cool in the tins for 5 minutes then turn out onto a wire rack and set aside to cool completely.

Whilst the cakes are cooling prepare the buttercream icing. Beat together the butter and icing sugar with an electric mixer until soft and creamy. Beat in 1 tbsp boiling water and continue beating until the mixture is soft, light and spreadable.

Cut the tops of the cakes level (removing any peaks from the centre). To finish, place once cake, upside down on a serving plate or cake stand. Spread the jam over the top and cover with 1/4 of the buttercream. Sit the second cake on top (right way up this time) then spread the remaining buttercream over the top and sides of the cake, swirling with a small round-bladed knife.

Dust the top with cocoa powder then scatter the mini eggs over the top and decorate the sides with grated chocolate.

Find more Easter Recipes Here.