Rich chocolate Easter cake

60 minutes


Rich chocolate cake

  • 75g of cocoa powder, sifted
  • 3/4 tsp bicarbonate of soda
  • 350g of light muscovado sugar
  • 4 eggs, medium-sized
  • 180ml of groundnut oil
  • 200g of self-raising flour

Chocolate icing

  • 2 tbsp of cocoa powder
  • 180g of icing sugar
  • 100ml of double cream
  • 50g of unsalted butter, melted

To decorate

  • mini chocolate eggs


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