Ingredients (serves 12)
- 200g dark chocolate, chopped
- 200g butter, softened
- 1 cup brown sugar
- 1 teaspoon vanilla essence
- 2 eggs, at room temperature
- 1 3/4 cups self-raising flour
- 1/4 cup cocoa powder
- 3/4 cup milk
- 1 cup choc-hazelnut spread (such as Nutella)
- 80 small solid chocolate Easter eggs
Method
- Preheat oven to 160°C. Grease and line a 20cm (base) round cake pan. Place chocolate into a heatproof, microwave-safe bowl. Heat on MEDIUM (50%) power for 2 minutes, stirring every minute with a metal spoon, or until smooth. Set aside to cool slightly.
- Using an electric mixer, beat butter, sugar and vanilla essence until creamy. Add eggs, 1 at a time, beating after each addition. Add cooled chocolate. Mix well.
- Sift flour and cocoa powder together. Fold half the flour mixture into chocolate mixture. Fold half the milk into chocolate mixture. Repeat with remaining flour mixture and milk.
- Spoon cake batter into cake pan. Smooth surface. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Stand for 15 minutes before turning onto a wire rack to cool completely.
- Spread choc-hazelnut spread over cake. Top with Easter eggs. Serve.
Notes & tips
- Hint:This cake will keep in an airtight container for up to 1 week.
Source
Super Food IdeasRecipe by Alison Roberts
