Rich chocolate Easter cake

Rich chocolate Easter cake

This rich chocolate Easter cake recipe from Kate Doran make a real crowd-pleaser, just the bake to have at hand for Easter weekend.
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  1. Step 1

    Preheat the oven to 180°C/gas mark 4 and line two 20cm round baking tins with parchment paper
  2. Step 2

    In a medium bowl, whisk together the cocoa, bicarbonate of soda and 200ml boiling water
  3. Step 3

    In a separate bowl, whisk together the sugar, eggs and oil until pale and thick, for about 5 minutes
  4. Step 4

    Fold in the flour, followed by the cocoa solution. Divide the mixture between the tins and bake for 40 minutes, or until risen and a skewer inserted in the middle comes out clean. Remove from the oven and allow to cool on a wire rack
  5. Step 5

    To make the icing, sift together the cocoa powder and icing sugar. Stir in the double cream, melted butter and 25ml boiling water to form a smooth, spreadable icing. You can add a little more boiling water for a runnier icing to pour over the cake, if you like
  6. Step 6

    Use a couple of spoonfuls of icing to sandwich the two cakes together then pour the rest over the top, spreading around the sides with a knife to create a ‘naked’ effect. Decorate with chocolate eggs and serve in thick slices. Will keep in an airtight container for several days