120g butter roughly chopped
2 eggs
100g full cream milk
1tsp vanilla extract
120g caster sugar
120g self raising flour
20 – 30g cocoa powder
1 tsp baking powder

Method – Preheat Oven 180°C.  Grease and line a round 20cm cake tin

  • Place butter into mixing bowl and melt 2 min/60°C/speed 4.
  • Add all remaining ingredients and mix 20 sec/speed 5.
  • Pour into prepared cake tin and bake 25 – 35 minutes or until inserted skewer comes out clean.
  • Allow to cool 5 minutes in the tin before transferring to a wire rack. Serve warm or allow to cool completely before icing or storing in an airtight container.

Cook’s notes

  • Philippa made 2 batches of the cake and sandwiched them with dulce de leche (caramel).
  • Double up the ganache from previous week and pour over the cake. Allow to set and decorate with chocolate eggs and a chocolate bunny.
  • For pure indulgence, sandwich with cream and dulce de leche.
  • For fairy cakes, place into cup cake paper cups and bake for 15 – 20 minutes. Decorate with chocolate butter cream and small candied speckled eggs.

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Recipe from Everyday cookbook