Easter baking recipe for 10 - 12 people, takes only 40 mins; recipe has sunflower oil, self-raising flour, cocoa powder, baking powder, bicarbonate of soda, golden caster sugar, golden syrup, egg, milk, double cream, butter, dark chocolate, raspberry jam, milk chocolate, butter, digestive biscuit and sprinkle.
Easter chocolate truffle cake
Course: Easter baking
Servings
10 - 12
servings
Prep time
45 mins
Ingredients
- Sunflower Oil: 150ml sunflower oil or groundnut oil, plus extra for greasing
- Self Raising Flour: 175g self-raising flour, plus extra for dusting
- Cocoa Powder: 4 tbsp cocoa powder
- Baking Powder: 1 tsp baking powder
- Bicarbonate Of Soda: 1 tsp bicarbonate of soda
- Golden Caster Sugar: 140g golden caster sugar
- Golden Syrup: 2 tbsp golden syrup
- Egg: 2 eggs
- Milk: 150ml full-fat milk
- Double Cream: 125ml double cream
- Butter: 1 tbsp soft butter
- Dark Chocolate: 140g dark chocolate (about 70% cocoa solids)
- Raspberry Jam: 4 tbsp raspberry jam or apricot jam
- Milk Chocolate: 100g milk chocolate, broken into chunks
- Digestive Biscuit: 50g digestive biscuits
- Sprinkle: 2-3 tbsp coloured or chocolate sprinkles
Directions
- Heat oven to 160C/140C fan/gas 3. Grease two 20cm cake tins and dust with flour. Tip all the cake ingredients into a large bowl and beat well with an electric hand whisk or wooden spoon to give a smooth, thick batter consistency.
- Divide the mixture between the tins and bake in the oven for 30-35 mins until it springs back to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tins for about 10 mins, then turn out onto a wire rack.
- Meanwhile, make the truffles. In a bowl, gently melt the milk chocolate in the microwave or over a pan of simmering water. Stir in the butter. Put the biscuits in a sandwich bag and crush them to fine crumbs by bashing with a rolling pin. Mix into the chocolateand chill in the fridge for about 20 mins. When chilled, roll into 11 even-sized balls with your hands. Coat in sprinkles and set aside.
- For the icing, pour the cream into a saucepan and place over a medium heat. Once hot, stir in the butter until melted. Break the chocolate into small pieces, tip into a medium bowl and pour over the hot cream mixture. Stir well until the chocolate melts into the cream. Cool for about 30 mins.
- Once the cake is completely cool, sandwich the two sponges together with the jam in the middle. Spread the top and sides with the icing. Finish by placing the truffles around the outside of the cake.
