Additional Ingredients

For the filling

125 grams	White Chocolate (Silver Spoon Create)
125 ml	Double Cream

Further Additional Ingredients

For the topping

How to make Easter Chocolate Cake

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1. Preheat your oven to 180°C/Gas 4 and grease and line an 18cm (7”) deep cake tin. Top Tip: Rather than baking one cake and slicing to create two layers, you could use two equally sized cakes tins – just make sure to add the same amount of batter to both tins if you do!
2. Sieve the flour and cocoa together into a bowl.
3. In a separate bowl, beat the butter and the sugar together until light and fluffy. Add one egg at a time to the creamed butter and sugar with a little flour/cocoa mix and beat in between each addition. Fold in the remainder of the flour and cocoa – being careful not to “knock” out the air which has been beaten into the mixture
4. Pour the mixture into the lined cake tin and bake in the oven for 30-40 minutes, keeping an eye and not opening the oven whilst baking. Leave the cake to cool before turning out on a rack to completely cool.
5. Whilst the cake cools, prepare the filling. Melt the white chocolate and cream together in a bowl over a pan of hot water stirring occasionally to combine. Be careful not to let the chocolate overheat as it can turn grainy. Once melted, stir gently and leave the cool and thicken. Cut the cake into two even layers, then spread the filling onto one half of the cake.
6. To make the topping, melt the dark and milk chocolate and cream together in a bowl over a pan of hot water, stirring occasionally to combine. Be careful not to let the chocolate overheat as it can turn grainy. Once melted, stir gently and leave the cool and thicken slightly before spreading it onto the cake, covering it completely. Use a hot pallet knife to smooth off the surface.
7. Decorate the top and sides of the cake with chocolate figures which you can make yourself by melting chocolate and using moulds. You can also add mini “mini eggs” or a variety of other decorations to finish it off.

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