Seasonal cooking - chocolate Easter cake

The finished cake - Happy Easter

I'm really not much of a baker, so it really does have to be a special occasion for me to make a cake, and the long weekend with friends coming for Easter lunch seemed to be just that special moment. With this cake - more really is more!

Ingredients for the cake

• 200g unsalted butter, softened, plus extra for the tin

• 375g golden caster sugar

• 3 large eggs

• 1 tsp baking powder

• 350g plain flour

• 1 tsp bicarbonate of soda

• 3 tbsp cocoa powder

• 284ml buttermilk

• 1 tsp vanilla extract

• 1 tbsp white wine vinegar

• 4 Oreo cookies

• Selection of Easter goodies

Ingredients for the chocolate icing

• 175g, softened unsalted butter, for a smooth and creamy texture.

• 350g sifted icing sugar, for sweetness and a smooth consistency.

• 50g coco powder, sifted, to provide rich chocolate flavor.

• 2-3 tablespoons whole milk, to adjust the consistency of the buttercream.

Ingredients for the chocolate shards

• 1 drizzle sunflower oil, for the tin

• 400g dark chocolate, broken into pieces

• 400g white chocolate, broken into pieces

• 75g Mini Eggs, two-thirds crushed with a rolling pin

To make the chocolate shards

Step 1

Lightly oil a 33 x 23cm roasting tin and line with baking paper. Melt the dark and white chocolate in separate bowls set over 2 pans of simmering water, stirring occasionally, until smooth.

Step 2

Pour the dark chocolate into the lined tin and spread it out to fill the base. Drizzle over the white chocolate, then use a skewer to gently swirl it around to create a marbled pattern.

Step 3

Scatter over the whole and crushed Mini Eggs, then pop in the fridge to set for 1 hr, or until needed. Break into shards to decorate your cake.

To make the cake:

Step 1

Preheat the oven to 170°C/150°C fan/gas 3. Grease 2 x 20cm cake tins with butter and line the bases with baking paper.

Step 2

In a mixing bowl, beat the butter and sugar with an electric whisk for 1 min. Add the eggs, one at a time, beating well after each addition.

Step 3

Sift the dry ingredients into a bowl. Add half to the egg mixture and whisk until combined, followed by half the buttermilk. Repeat, then whisk in the vanilla and vinegar. Spoon the mixture into the prepared cake tins and bake for 40 mins, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely in the tins.

Step 4

Gently separate the Oreo cookies; scrape off the white filling and discard, then put the biscuits in a food bag and crush with a rolling pin to make ‘soil’.

Step 5

To assemble, spread about a quarter of the chocolate icing onto one cake with a palette knife, then sandwich with the second sponge. Use the rest of the icing to completely cover the top and sides of the cake. For an extra smooth finish, dunk your palette knife in a cup of hot water as you ice.

Step 7

To decorate, scatter the Oreo biscuit ‘soil’ onto the cake and press shards of chocolate bark into the top (if using). Arrange your selection of Easter confectionery in and around them. The cake can be stored in an airtight container for 4-5 days.

To make the icing

Step 1

Before starting, ensure the butter is softened at room temperature. This will help the buttercream become smooth and creamy without lumps.

Step 2

In a large mixing bowl, beat the softened butter with an electric mixer or hand whisk until light and fluffy. This should take about 3-4 minutes.

Step 3

Gradually sift in the icing sugar and cocoa powder, beating well after each addition to ensure everything is well combined. Start at a low speed to prevent the sugar and cocoa from flying out of the bowl.

Step 4

Add milk 1 tablespoon at a time, beating well, until the buttercream reaches a smooth, spreadable consistency. If the buttercream is too thick, add more milk; if it’s too thin, add a little more icing sugar.