Layered Easter Chocolate Cake by Foodland Recipe Kitchen

Preparation Time: 20 mins
Cooking Time: 30 mins
Serves: 10-12

Ingredients

• 120g unsalted butter, at room temperature
• 1½ cups caster sugar
• 2 eggs
• 1 cup milk
• 3 cups self raising flour
• 1 tsp bi-carbonate soda
• 4 tbsp dark Dutch cocoa powder
• 1 cup boiling water
• Whipped Chocolate Ganache
• 2 cups pouring cream
• 4 x 180g blocks dark chocolate

Equipment

• 4 x 22cm round cake tins
• Saucepan

Instructions

1. Preheat the oven to 180°C. Grease and line the base of 4 x 22cm round cake tins.
2. Place butter, sugar and egg in the food processor, blend until creamy.
3. Add milk, flour, bi-carbonate soda and cocoa, blend.
4. With the motor running, add the boiling water and blend till smooth.
5. Divide the mixture evenly between the prepared tins, place in oven and cook for 30 minutes. Remove from oven and allow to cool in the tin for 10 minutes, then invert onto a cake cooler.

   FOR THE GANACHE1. Heat the cream in a saucepan, do not boil. Place the roughly chopped chocolate into the warm cream and allow to sit for several minutes before stirring.
   2. Stir the mixture until it is smooth and glossy, set aside to cool completely.
   3. Transfer the chocolate ganache toa stand mixer bowl and beat with a whisk until light and creamy.
   4. Time to layer the cake and decorate. With a sharp long knife cut the dome tops off each layer to level the cake.
   5. Spread whipped ganache over the first layer of cake, add another layer and repeat until you have four layers.
   6. Using a palette knife spread the sides with whipped ganache, and then use the remaining ganache to
   cover the top.
   7. We used chocolate sprinkles around the side of the cake.
   8. To create a decadent look to our cake we used a mix of chocolate balls and Easter eggs, different sizes, and colours, piled high on the top of the cake and finished with a light touch of gold.