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One-bowl chocolate Easter cake

Rich chocolate Easter cake

PT1H

The best chocolate cakes are rich, dark and deeply chocolaty. It’s tempting to melt mountains of the stuff to achieve the requisite decadence, but a simple batter made with cocoa is really all you need. Here groundnut oil and soft brown sugar add moisture to the ultimate chocolate cake, the whole thing sandwiched together then cloaked in a velvety cocoa ganache. Top with miniature chocolate eggs for the ultimate Easter treat.

Ingredients

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Imperial

1
Preheat the oven to 180°C/gas mark 4 and line two 20cm round baking tins with parchment paper
2
In a medium bowl, whisk together the cocoa, bicarbonate of soda and 200ml boiling water
3
In a separate bowl, whisk together the sugar, eggs and oil until pale and thick, for about 5 minutes
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
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
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
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Rich chocolate Easter cake

 
 

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