[guide.chat] Chocolate Easter cake on email
- From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
- To: "guide chat" <guide.chat@xxxxxxxxxxxxx>
- Date: Sun, 26 Aug 2012 19:18:29 +0100
Chocolate Easter Cake
From Waitrose Kitchen Magazine March 2012
Serves 10
Preparation Time: 30 minutes, plus cooling time Cooking Time: 20 minutes
Ingredients:
For The Cake: 175 G of unsalted butter, softened, plus extra for greasing
175 G of light brown soft sugar 3 eggs 1 teaspoon of vanilla extract 1
tablespoon of whole milk 150 G of self-raising flour 4 tablespoons of cocoa
powder mini chocolate eggs to decorate
For The Icing: 150 G of unsalted butter, softened 150 G of icing sugar 2
tablespoons of whole milk half a teaspoon of vanilla extract 3 tablespoons of
cocoa powder
METHOD:
Preheat the oven to 180 degrees Centigrade/gas mark 4. Grease and line the
base of two 18 cm cake tins with baking parchment. Using electric beaters
cream the butter and sugar in a bowl for three to four minutes until fluffy.
Beat in the eggs one at a time then beat in the vanilla extract and milk.
2. Gently beat in the flour and cocoa powder, mixing until smooth. Divide
the batter between the two tins and bake for 20 minutes or until a skewer
inserted into the centre of the cake comes out clean. Leave the cakes in the
tins on a wire rack to cool.
3. To Make The Icing: Beat the butter for two minutes until creamy, then
beat in the sugar for another two minutes. Warm the milk in a small pan then
beat it into the butter and sugar with the vanilla extract and cocoa powder
until smooth.
4. Place one of the cakes on a plate and cover with icing. Sit the second
cake on top and cover the top and sides with icing. Scatter the chocolate eggs
over the cake and serve.
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