Ingredients

The following ingredients have 10 Servings
  • 1/2 cup (50g) cocoa powder
  • 1/2 cup (125ml) boiling water
  • 185 gram butter, softened
  • 1 1/2 cup (330g) firmly packed brown sugar
  • 3 eggs
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/4 teaspoon bicarbonate of soda
  • 3/4 cup (180ml) milk
  • 2 teaspoon vanilla extract
  • 150 gram small milk chocolate easter eggs
  • coloured cake decorations
  • 400 gram eating-quality milk chocolate, chopped
  • 2/3 cup (160ml) thickened cream

Instruction

  • Combine cocoa and water in a small bowl; whisk until smooth. Cool.
  • Preheat the oven to moderately slow (160°C/140°C fan-forced). Grease a deep 22cm round cake pan, line base with baking paper.
  • Beat butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until combined. Transfer mixture to a large bowl.
  • Stir in sifted flours and soda, then milk, vanilla and cocoa mixture. Pour mixture into prepared pan. Bake for about 1 hour 10 minutes or until cooked. Stand for 10 minutes before turning onto a rack to cool.
  • Meanwhile, to make milk chocolate frosting; combine chocolate and cream in a small saucepan, stir over a very low heat until smooth. Transfer to a bowl. Refrigerate, stirring frequently, until a spreadable consistency.
  • Spread frosting over top and side of cake, decorate with chocolate eggs and coloured decorations.