Easter Chocolate Cascade Cake
Serves : 12
Preparation Time: Approx 25 minutes plus cooling time
Cooking Time: 20-25 minutes
Ingredients
- 350g unsalted butter, softened and cut into small cubes
- 350g caster sugar
- 6 medium eggs at room temperature, lightly beaten
- 300g self raising flour, sifted
- 2 tsp baking powder, sifted
- 50g cocoa powder, sifted
- 2 tbsp full fat milk
For the filling
- 250g icing sugar, sifted
- 75g cocoa powder, sifted
- 200g unsalted butter, softened and cut into small cubes
- 2-3 tbsp boiling water
- 1 x 328g family pack Cadbury Mini Eggs
Method
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Preheat the oven to 180°C/160°C fan/Gas Mark 4. Grease and base line 4 round 18cm cake tins with baking parchment.
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Place the butter and sugar in a large mixing bowl. Beat with an electric hand held whisk until light and fluffy. Slowly add the eggs beating well between each addition. Fold in the flour, baking powder, cocoa and milk using a large metal spoon.
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Spoon ¼ of the mixture into each of the cake tins. Smooth the surfaces and bake in the centre of the oven for 20-25 minutes, or until just firm to touch.
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Allow the cakes to cool for 5-10 minutes. Loosen the edges with a knife and turn out onto a cooling rack. Remove the baking parchment. Allow to cool completely.
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To make the filling, place the icing sugar, cocoa powder and butter into a large bowl. Beat by hand with a metal spoon until smooth. Slowly add the water until creamy and smooth.
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Hold a sharp knife vertically and cut the centres out of 2 of the cakes using a 9cm round template.
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Place 1 of the whole cakes on the serving plate. Use a palette knife to spread the top and edges with the chocolate butter cream. Place 1 of the cut cakes on top and spread the top and edges with the chocolate butter cream.
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Repeat with the second cut cake. Pour in the mini eggs, reserving 12 for the top of the cake. Top with the remaining whole cake. Spread an even layer of the remaining butter cream over the top and edges of the cake. Decorate the top of the cake with the reserved eggs.
