This Easter Chocolate Cake is easy to make and perfect to decorate with the children. Topped with mini eggs and chocolate creme eggs it looks a picture.
Preheat your oven to 170 C. Put all the dry ingredients in a large mixing bowl. I use a free standing mixer. Give them a stir. Tip in the stork or butter. In a jug whisk the eggs and milk and vanilla extract together and pour in the bowl.
Mix well with an electric whisk until the batter is smooth. Tip in the just boiled water and mix again on a slower speed.
Pour into your lined 8" tins. I weigh them to get roughly the same amount of mixture in each one. Bake for 35/40 minutes. Use a skewer to test the cake at 35 minutes. I do recommend an oven thermometer as oven temp can vary greatly to the temperature on the dial.
Let them cool in the tins for five minutes before gently removing. Run a blunt knife around the edges to loosen them first. Let them cool on the wire rack.
Mix the icing ingredients together. I use a food processor for easiness but you can use an electric hand held whisk or even a wooden spoon.
When completely cool ice the top of the first sponge and place the second sponge on top. Ice again and then decorate as you will with mini eggs etc. Fulfill all your chocolate easter egg dreams.
Apply To Face