Chocolate Easter Cake

Not having the ability to give Easter Eggs readily, due to purchasing power on an island, I tend to buy smaller eggs when we are on the main land, due to stores being so commercial these days I can buy these way in advance and store in a cool area. This year each of our neighbours, who are around, will have the Easter Bunny dropping this little treat off for them.

lets get started:
preheat oven to (160C), grease a deep 22 cm cake tin line with baking paper

ingredients:

• 1/2 cup coca powder
• 1/2 cup boiling water
• 185g softened butter
• 1 1/2 cups firmly packed brown sugar
• 3 large eggs
• 1 1/2 cups self raising flour, sifted
• 1/2 cup plain flour, sifted
• 1/4 teaspoon bicarbonate of soda
• 3/4 cup milk
• 2 teaspoon vanilla extract
• 150g packet of small easter eggs for decoration

ingredients for milk chocolate frosting:

• (an alternative for this method is a store bought frosting - your call)
• 400g good eating quality milk chocolate, chopped
• 2/3 cup thickened cream

lets get started:

1. Combine cocoa and water in a small bowl and whisk until smooth then cool.
2. Beat butter and sugar with an electric beater until light and fluffy.
3. Add the eggs, one at a time, beating until combined between additions, transfer this mixture to a larger bowl.
4. Stir in the sifted flours and soda, then mil, vanilla and cocoa mixture. 
5. Pour mixture into the prepared pan
6. Bake for about 1 hour and 10 minutes, or until a tooth pick is placed in the middle and comes out clean.
7. Stand for 10 minutes in pan before turning onto a rack to cool.
8. Preparing the milk chocolate frosting - combine chocolate and cream in a small saucepan, stir over a very low heat until smooth (be patient).
9. Now place in a bowl and refrigerate, stirring frequently, until spreadable consistency.
10. When you like the consistency spread over the top and side of the cake, decorate the top with your small easter eggs and other decorations you would like.

This year as I will be doing a few, and our neighbours chat, I will be doing white, pink and chocolate frosting. I will also be cutting some of the sponges in half and layering them with a variety of jams and custards. As you can see this is a great base recipe as you can do many alterations to it. I hope you have fun preparing your Easter treats.....XXoo S