This site requires JavaScript for certain features to work, but this is not enabled on your browser. If you are unable to use JavaScript on your browser, you can place your order by contacting our Customer Sales and Support Centre by free phone on 0800 1 88884 or by email at customersupport@waitrose.co.uk

Print A4 A5

Chocolate Easter cake

Chocolate is the treat of Easter, and this chocolate Easter cake is no exception. Moist and moreish, this cake will have everyone asking for seconds and fighting over the cute chocolate eggs on top.

Preparation time: 30 minutes, plus cooling
Cooking time: 20 minutes
Total time: 50 minutes

Serves: 10

Ingredients

175g unsalted butter, softened, plus extra for greasing
175g light brown soft sugar
3 eggs, at room temperature
1 tsp vanilla extract
1 tbsp whole milk
150g self-raising flour
4 tbsp cocoa
1 pack of mini chocolate eggs, to decorate

Icing

150g unsalted butter, softened
150g icing sugar
2 tbsp whole milk
1 x ½ tsp vanilla extract
3 tbsp cocoa

Method

1. Preheat the oven to 180°C, gas mark 4. Grease and line the base of 2 x 18cm cake tins with baking parchment. Using electric beaters, cream the butter and sugar in a bowl for 3 - 4 minutes until fluffy. Beat in the eggs, one at a time, then beat in the vanilla and milk.

2. Gently beat in the flour and cocoa, mixing until smooth. Divide the batter between the tins and bake for 20 minutes, until a skewer inserted into the centre of the cake comes out clean. Leave the cakes in the tins on a rack to cool.

3. For the icing, beat the butter for 2 minutes until creamy, then beat in the sugar for another 2 minutes. Warm the milk in a small pan, then beat into the butter and sugar with the vanilla and cocoa until smooth.

4. Place one of the cakes on a plate and cover with icing. Sit the second cake on top and cover the top and sides with icing. Scatter the chocolate eggs over the cake and serve.