Easter weekend is coming up, so today I’m suggesting you treat the family by baking this marbled chocolate Easter cake...
200g (7oz) The Co-operative butter
200g (7oz) caster sugar
200g (7oz) The Co-operative self-raising flour
10ml (2tsp) baking powder
4 The Co-operative free-range eggs
30ml (2tbsp) cocoa powder
5ml (1tsp) vanilla essence
100g (3 1/2oz) The Co-operative Fairtrade dark chocolate
100g (3 1/2oz) The Co-operative butter, softened
100g (3 1/2oz) icing sugar
50g (1 3/4oz) The Co-operative Fairtrade milk chocolate speckled eggs
25g (1oz) white chocolate, melted
Preheat oven to 180°C, 350°F, gas mark 4.
Using two separate bowls, place half of the butter, caster sugar, flour, baking powder and eggs in each bowl. Beat with an electric whisk until light and fluffy.
Mix the cocoa powder with 30ml (2tbsp) boiling water until it makes a smooth paste. Add this to one of the cake mixes and add the vanilla essence to the other.
Grease and line 2 x 20cm (8in) cake tins.
Spoon the mixtures into the tins alternately to create a marbled pattern. Level with a knife. Cook for about 20–25 minutes until the cakes spring back when lightly touched.
Turn out and cool on a wire rack.
Break up chocolate. Melt in a bowl over a pan of simmering water. Put butter and icing sugar in a bowl; add the chocolate. Whisk until smooth. Spread a little on one cake; place other cake on top.
Cover top and sides with the rest.Decorate with milk chocolate eggs and drizzle the melted white chocolate.
This recipe has one or more red traffic lights. It’s fine to eat occasionally or as a treat.
Preparation time: 55 minutes
Cooking time: 25 minutes Serves: 20 portions