Baileys cocktail
Turn that bottle of Baileys into an epic evening cocktail complete with coffee liqueur, vodka and double cream
Easter chocolate cake
Serves 10 - 12
Easy
Prep:
Cook:
plus cooling time
This Easter classic has a special ingredient for keeping the sponge really moist. Top with chocolate Matchmakers and mini chocolate eggs to complete the look
Skip to ingredients
- 220g salted buttersoftened
- 125g light brown soft sugar
- 125g caster sugar
- 70ml olive oil
- 2 eggsbeaten
- 150ml soured cream
- ½ tsp instant coffee granulesused to make 100ml coffee, slightly cooled
- 250g self-raising flour
- 75g cocoa powder
ICING
- 170g salted buttersoftened
- 100g soured creamat room temperature
- 350g icing sugarsifted
- 50g hazelnut chocolate spread (we used Bonne Maman)
- chocolate Matchmakers and mini chocolate eggsto decorate
Nutrition: per slice (12)
- kcal725
- fat39.6g
- saturates17.6g
- carbs87.3g
- sugars69.9g
- fibre2.4g
- protein6.1g
- salt1g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Oil and line two deep 20cm cake tins. Put the butter and both sugars in a large bowl. In a large jug, whisk together the oil, eggs, soured cream and coffee until combined.
step 2
Using electric beaters, whip together the butter and sugars for 4-5 mins, until whipped and fluffy, scraping down the sides as needed. Pour in the oil and egg mix into the butter and sugar a little at a time, whisking between additions.
step 3
Sift over the self-raising flour and cocoa powder and fold to combine. Split between the baking tins and level out the top. Bake for 30-32 mins or until risen and a skewer comes out clean.
step 4
Lift one of the sponges onto a serving plate or turntable. Pipe half of the icing onto the sponge, then gently put the other layer on top. Pipe the remaining icing on top, then smooth over the surface and create a swirl. Decorate with the chocolate matchsticks and mini eggs.
