This is a delicious recipe any time of the year but it’s especially wonderful at Easter covered in golden eggs. It’s a more sophisticated, dark chocolate so may not be to the taste of all little ones – which can be a bonus. Fair’s fair – you get frowned on for joining in the Easter egg hunts!
Ingredients and Method
For the cake;
50g sifted cocoa powder, 6 tablespoons of boiling water, 3 large eggs, 50ml of milk, 175g self-raising flour, 1 rounded teaspoon of baking powder, 175g dark muscavado sugar, 100g room temperature butter, 100g good quality dark chocolate, 150g fresh raspberries.
For the icing;
3 tablespoons of red currant jelly, 150g fresh raspberries, 200g good quality dark chocolate, 100g milk chocolate and 300ml double cream.
- Pre-heat the oven to 180C/160C Fan/Gas Mark 4. Grease and line two sandwich tins.
- Blend the cocoa powder with the water until it forms a smooth paste in a mixing bowl. Add the eggs, milk, flour, baking powder and sugar and mix together to make a smooth batter.
- Break the chocolate in another bowl and melt over a pan of simmering water with the butter. Allow to cool slightly then add this to the mixture and stir in.
- Fold in the raspberries and divide the mixture between the two tins. Place in the oven and cook for 25-30 minutes until the sides are coming away from the tin and you can insert a skewer into it and it comes out clean.
- Allow to cool for about ten minutes in the tins then remove carefully onto wire racks to cool completely.
- Whilst the cake is cooling take the chocolate for the icing and melt in a bowl in the same way as before, but this time add the cream rather than the butter, mixing in well. Once finished allow it to cool and the place it into the fridge so that it becomes thick.
- When the fudge topping is almost ready and the cakes are completely cool take the red currant jelly and warm it briefly in the microwave, 10-20 seconds should do it. Spread just enough jelly on the base of one cake and the top of the other; you may not necessarily use all the mixture.
- On the cake with the red currant jelly on it’s base layer the raspberries, spacing them out.
- When the fudge icing is almost set smooth one third of the icing over the raspberry covered base. Then sandwich the other cake on top. Use the remainder of the fudge mixture to cover the top and sides of the cake – work quickly to keep the mixture cold enough to maintain it’s shape.
- To decorate paint the eggs with either a gold or bronze lustre base, then use the alternative to give a speckled effect, place the eggs in a ‘nest’ formation on the top of the cake using some left over fudge to stick one on top of some others.
This is is a decadent cake which I recommend you enjoy without guilt – after all the fresh raspberries count towards your five a day!