For a classic chocolate fudge cake that will satisfy those with even the sweetest of teeth, try this brilliant Easter cake recipe.
ALSO TRY: Gluten Free Easter Cake Recipe
- 75g good quality cocoa powder, plus more for dusting
- 300g unsalted butter, softened
- 300g castor sugar
- 5 large eggs
- 125g self-raising flour
- 125g ground almonds
- 1tsp baking powder
- 200ml milk
- For The Bbuttercream:
- 250g soft butter
- 350g sifted icing sugar
- 200g milk chocolate, melted
- Pinch salt
- Chocolate thins, to decorate (we like Lindt Swiss Thins)
- You Will Need:
- 2 x 19cm sandwich tins, oiled and bottom-lined, edges dusted with cocoa
- Heat the oven to 180C, gas 4. Cream the butter and sugar together. Add the eggs; fold in the flour, almonds, cocoa, baking powder and a pinch of salt. Stir in milk; divide mix between the tins. Bake for 40 minutes, remove from oven; cool in tin for 5 minutes, then cool on a wire rack.
- For the frosting, put the sugar and 200ml water in a large pan. Bubble for 5 minutes, until you have a light syrup. Remove from the heat, add the chocolate, whisk until smooth, then cool for 30 minutes.
- To assemble, cut both cakes in half horizontally. Spread the cut-side up half of one cake with a little frosting. Repeat with the rest of the layers, stack on top of each other and finish with the top half of one cake. Use the remaining frosting to cover the sides and top. Decorate with rose petals.
Top Tip for making Chocolate Fudge Cake: To crystallise petals and leaves, gently whisk an egg white until foamy. Brush a very thin layer onto your petal or leaf, then dust with caster sugar. Leave on baking parchment to dry completely and keep in an airtight container, out of the fridge, until needed.