Double Chocolate Easter Cake

A rich, moist cake that would also make a great dessert served with fresh berries. Can be made ahead and frozen undecorated.

Cuts into 12-16 slices.


For the cake

250g butter
140g white chocolate
250ml milk
1 tsp vanilla paste
250g self-raising flour
¼ tsp bicarbonate of soda
300g golden caster sugar
2 large eggs, lightly beaten

For the Frosting

200g plain chocolate
100g butter
350g icing sugar
3tbsp milk
Finely grated zest 1 orange
3tbsp orange juice

How to make it

  • Heat oven to 160C/140C fan/gas 3. Butter and line the base of a 23cm round spring from cake tin with baking parchment.
  • Place the butter, white chocolate, milk and vanilla paste in a small saucepan, heat gently, stirring until melted.
  • Combine the flour, bicarbonate of soda and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth.
  • Pour the batter into the tin and bake for approx 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. (The batter mix may leak a little from the tin so place a baking sheet on the shelf under the cake to catch any drips). Cool in the tin.
  • Meanwhile make the frosting, melt the chocolate, butter, milk, orange zest and juice in a bowl over simmering water, stirring to combine. When smooth and glossy remove from the heat and beat in the sifted icing sugar. The mix may look glossy and oily, stir occasionally as it cools and it will thicken and become ‘fudgy’.
  • Remove the cooled cake from the tin and place on a plate. Carefully spread the chocolate orange frosting over the whole cake and decorate with chocolate mini eggs.

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