85g cocoa
Looking for something a bit different to offer customers at Easter, or just to make for your own family? Chocolate and coffee are the perfect partners, and we’ve decorated this classic cake with mini Easter eggs for a seasonal twist.
Ingredients:
For the cake:
For icing:
To decorate:
Chocolate mini Easter eggs
Method:
Preheat the oven to 180 degrees C. Grease and baseline two 20cm round cake tins.
In a large mixing bowl, beat the butter and sugar together until pale and creamy. Add the eggs, one at a time, and beat thoroughly between each addition. Add the flour and cocoa, and continue to beat until fully combined. The mixture should be a ‘dropping’ consistency (if you let a little slide off a spoon, it should drop easily). If it seems a little thick, add a drop of milk.
Bake for around 20 to 25 minutes until well risen and starting to shrink away from the sides of the tin. Remove and allow to cool in the tin for a few minutes before turning out onto wire racks. Let the cakes cool completely before decorating.
Whilst the cakes are cooling, make the icing. Beat the icing sugar, cocoa and butter together, ideally using an electric hand whisk on a slow speed. Add the milk, a little at a time, then beat in the chocolate. Turn the whisk up to a high speed and continue to beat the mixture for another few minutes until it goes glossy. Use half the icing to sandwich the cakes together, and use the remainder to cover the top. Scatter with chocolate mini eggs, and serve.
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