Every Easter I swear that I will not over indulge on Easter Eggs and Chocolate, but all resolutions go by the wayside as I devour chocolate bite by bite. If you are going to indulge, do it in style with our scrumptious chocolate cake. You will feel you have died and gone to Heaven. Make it worth your while because Easter starts here:
For the cake
225g plain flour
350g caster sugar
85g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 whole eggs
125ml Bertolli Olive Oil (This will keep the cake moist and give a wonderful flavour)
2 tsp vanilla extract
250ml hot water
For the chocolate icing
200g plain chocolate
200ml double cream
Preheat oven to 180C. Grease and line two 8in sandwich tins.
Place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will be very wet.)
Divide the cake mixture between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a knife inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
Run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake half
Place the cake to a serving plate and ice the cake all over with the chocolate icing, using a spatula.
Serve with some Double Cream for an extra special treat
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