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.
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Can You Freeze Chocolate Cake Sponge?
Yes it will freeze well. Wrap in clingfilm and then a double layer of foil to prevent freezer burn. I try to put in a tub of some sort as freezers can be busy places. Defrost in the wrapping for four hours and then proceed with the icing as normal.
Gluten Free Chocolate Easter Cake
To make this chocolate cake gluten free simply substitute the plain flour for gluten free flour. Add a ¼ tsp of xanthan gum powder into the gluten free flour and make sure the baking powder is gluten free too. Add an extra tbsp of hot water too.
Storing Chocolate Cake
I store this cake in a cake dome. I have to remove the larger chocolate eggs to do so but any air tight container is good. I tend to give the split chocolate eggs away with the first slices as the insides tend to leak out onto the cake.All nutritional information is meant only as a guide and approximate.