This year we decided not to go back to the UK for Easter but instead to stay in Berlin and celebrate in our own home for the first time. It did kind of suck to not have a hoard of Easter Eggs waiting for me this year. But my boyfriend made up for it with this amazing Easter Basket just for me.
My Easter Present
On Easter Sunday we invited round our closest friends and I prepared a day of board games, movies and snacks to enjoy after our Roast Dinner and delicious dessert of Easter Chocolate Cake. This was the first time that I had made this cake and I felt a lot of pressure to perform as the recipe has been borrowed from a family member, who ‘makes the best chocolate cake’. Here is a picture of my finished product:
My Easter Chocolate Cake
As you can see the cake looks great and it was extremely delicious too to I had to change parts of the recipe to suit the kitchenware I had and ingredients that were available in Germany. So I thought I would share my adapted recipe with you;
Ingredients
For the Cake;
- 5 oz of Castor Sugar
- 6 ½ oz of Plain Flour
- 1 ½ level tsp of Baking Powder
- 1 level tsp of Bicarbonate of Soda
- 2 tbsp of Cocoa
- 2 Lightly Beaten Eggs
- ¼ pt of Milk
- ¼ pt of Oil (light oil e.g. rape seed sunflower or light olive oil)
- 1 tbsp of Hot Water
For the Topping;
- 3 oz of Margarine or Butter
- 3 oz of Sieved Icing Sugar (slightly more if using soft margarine)
- 1 oz of Cocoa
- 8 oz bar of White Chocolate
Method
- Pre-heat the oven to 150c
- Sieve all of the dry ingredients into a bowl and mix together thoroughly
- Mix the oil, milk and eggs into a jug
- Gradually add the oil, milk and eggs to the dry ingredients and you mix until smooth
- Once the mixture is smooth add the hot water and mix
- Lightly oil a 10” cake tin
- Poor the mixture into the tin
- Place in the oven for 20-25 minutes
- Once the cake has cooled thoroughly you can make the topping;
- Mix together the icing sugar and cocoa until the colour is even
- The add the butter and mix until you have a smooth mixture
- Spread over the top of the cake, whilst still in the cake tin
- Put into the fridge for 1 hour and allow to set
- Once this has set;
- Melt the white chocolate in a glass bowl (Over a saucepan of hot water)
- Then pour the chocolate over the top of the cake and turn the tin so that the chocolate spreads evenly
- Place in the fridge for 30 minutes or until it has set
This cake is so delicious and was a great success even after I changed the recipe slightly. Next time I make it I am thinking of creating cupcakes instead of one large cake!
If you try this recipe I would love to know how it goes.
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