Easter Chocolate Cake
So, I haven’t made a cake in ages and all of the gorgeous easter chocolates keep screaming to me so I thought I’d whip up a cheeky treat. This is so simple to do and looks really effective.

To make the cake you need:
350g Unsalted Butter
350g Light Brown Sugar
6 Large Eggs
300g Self-Raising Flour
1tsp Baking Powder
50g Cocoa Powder

Preheat the fan oven to 150C and grease and line two 20cm tins.
Beat the Butter and Sugar until creamy, then combine the other ingredients.
Having divided equally between the two tins, bake for 45-50 minutes until a skewer inserted into the centre comes out clean.
Leave to cool for ten minutes in the tin, then place on a cooling tray until cool.
To decorate, cover in buttercream and add whatever decoration you want!

I have to tell you now that I don’t like creme eggs. My sweet tooth is never wavering but rivers of vaguely orange fondant is not my jam. However, sliced and delicately embraced by a fluffy chocolate brownie and I’m all over them. .
I’ve cobbled this recipe somewhat so you will have random leftovers. You can make mini brownie pies or fill a muffin case with cases and make individual brownies. .
For the filling: 125g chilled butter - 185g plain flour - 1 tbsp caster sugar - 1 large egg yolk - milk. For the brownie: 90g plain flour - 1.5 tbsp cocoa powder - 150g dark chocolate - 100g butter - 65g caster sugar - 100g light brown sugar - 2 large eggs - 1 tsp vanilla extract - 5 creme eggs. .
Preheat the oven 180C and grease a 20cm round springform tin. In a food processor blitz the butter, sugar and flour of the pastry until the butter is fully incorporated. Add the egg yolk and a tiny splash of milk (about a teaspoon) and mix until everything comes together. Bring together with your hands and roll out thinly. Use the pastry to line the tin. Chill while you make the filling. Melt together the butter and chocolate by your preferred method. Beat together with the vanilla and sugars, then add the eggs and beat until the mixture is thick. Fold in the flour and cocoa powder until only just mixed in. Pour most of this into the tin but not all the way to the top, and bake for 15 minutes. Remove from the oven, halve the creme eggs and press them into the mixture, then bake again for 10-12 minutes. Leave to cool and enjoy!