Who isn’t a fan of chocolate! And what a perfect time of year for a chocolate cake with so much Easter chocolate lying around our houses. If you have some extra Easter eggs and are looking to use them up this is the perfect recipe. It doesn’t even need that much chocolate at all. You need about 200-250g maximum for this recipe which isn’t much at all.
55g Milk Chocolate
90g Cocoa Powder
80ml Boiling Water
280g Caster Sugar
125g NEILL’S® Plain Flour
150g Milk Chocolate, melted
50g Milk Chocolate, grated
Food Mixer (Recommended Sage Appliances Scraper Mixer Pro)
Pyrex Mixing Bowls
Heston Blumenthal Dual Platform Precision Scale
Preheat oven to 165c.
In a saucepan break up the milk chocolate into small pieces.
Pour over the boiling water and mix together until smooth. Add the cocoa powder and mix well.
In a separate bowl cream the butter and sugar together by beating them until light and fluffy.
Slowly add the slightly cooled chocolate mixture to the mixing bowl and beat together.
Beat in the eggs one at a time.
In a separate bowl sieve the flour and salt together.
Slowly begin to add the flour to the cake batter and fold together. Ensure the mixture is well combined.
Pour the cake batter into a prepared loaf tin. The tin should be lightly greased. This will make removing the cake a lot easier later.
Bake in the centre of the oven for 60 mins or until a skewer inserted comes out clean.
Allow the cake to cool for 10-15 mins in the tin before removing to a wire rack to cool completely.
When cooled take the melted chocolate and spread/paint over the surface of the cake. Sprinkle with the grated chocolate.