Desserts Easter Chocolate Cake

Serves : 8-10

Preparation Time: Ready in 20 Minutes Plus Chilling Time

Mothers Day Chocolate Cake

Ingredients

  • 4 x 200g Cottage Bakery Chocolate Roll
  • 200g Betty Crocker Indulgent Chocolate Fudge Icing
  • Clean bubble wrap – about 10cm x 60cm
  • 300g 70% dark chocolate, roughly chopped
  • 200g sweets to decorate – Aero mint mini eggs, Smartie mini eggs, Butterkist Toffee Popcorn

Method

  1. Cut the chocolate rolls in half and then half lengthways.
  2. Stand next to each other in a circle and press together gently so that they stand upright in a petal shape.
  3. Cover the top with chocolate icing.
  4. Make sure that the bubble wrap is clean and dry.
  5. Heat the chocolate in a microwave for 1 ½ minutes then repeat on 20 second bursts until it has melted.
  6. Stir gently until smooth.
  7. Measure the bubble wrap around the cake plus a little, then cut in half so you have 2 pieces to encircle the cake fully and sit about 2cm above the top.
  8. Pour the chocolate onto the bubble side of the bubble wrap and spread until evenly coated.
  9. Carefully lift up and press around the cake, bubble side inwards so that the chocolate sticks to the cake. Cut off any excess and set aside to set.
  10. Leave the chocolate to set fully (about 1 hour) before peeling away the bubble wrap.
  11. Decorate the top of the cake with extra bubble chocolate and sweets and serve.