On the whole I don’t tend to make chocolate cakes, mainly because I don’t really like the flavour and generally would always go for a fruity cake instead, but for all my friends who are chocoholics this is a really easy cake to whip up.
The mini eggs make it perfect for eater but it can be topped in any style you want – or just left with the swirly buttercream topping.
175g soft butter
175g caster sugar
150g self raising flour
75g cocoa powder
100g chocolate chunks (either bought in chunks or cut up yourself)
2 eggs, at room temperature
For the icing:
200g very soft butter
25g cocoa powder
300g icing sugar
A handful of mini eggs
How to make…
Preheat the oven to 170C/150 Fan/Gas 3 and line a loaf tin with baking paper.
Mix the butter and sugar together until light, foamy and doubled in texture, this takes around three minutes with an electric mixer and five without.
Add the eggs, one at a time (if the mixture curdles throw in a tablespoon of flour), and then sieve in the flour and cocoa powder.
Carry on mixing until everything is well combined (around three minutes more with the electric, five without) and then throw in the chocolate chunks and stir carefully before spooning the mixture into the cake tin.
Cook for 45minutes to an hour until it springs back to your touch, or a knife inserted into the middle comes out clean.
While the cake is cooling you can make the icing. Beat the butter, icing sugar and cocoa powder for around five minutes in an electric mixer until it is smooth and combined. Use a spatula (or the back of a spoon) to swirl on top of the cake (once cooled) and then sprinkle on the mini eggs.