Easter Egg Chocolate cake
Oil for greasing
4 large free-range eggs, separated
175g caster sugar, plus extra for dredging
130g self-rising flour, sifted
30 g good quality cocoa powder
Pinch of crushed sea salt
150ml whipping cream
Chocolate cream icing
600ml whipping cream
30g cocoa powder
30g icing sugar
2 Easter egg shells broken up into small pieces
Preheat the oven to 180°C/ 350°F/gas mark 4. Grease and line two 20cm sponge tins with baking parchment.
In a mixing bowl, whisk the eggs and sugar together until pale creamy and double in volume (ribbon stage).
Fold in the flour and cocoa in small batches using a large metal spoon. Repeat until all the flour is combined. Fold in the salt.
Divide the mixture between the two lined tins and bake for 20 minutes until well risen. Remove from the oven; turn out onto a wire rack and leave to cool.
Set up a bowl over a pan of hot water and add half the broken up Easter egg shells (1 chocolate egg) and leave to gently melt so the chocolate is just warm and runny.
Whip the cream caster sugar and cocoa powder to soft peaks place one sponge base on a large plate then take one third of the cream mixture and put in a separate bowl pour and fold in half the melted chocolate and spread over one of the cooled sponges, scatter over some broken chocolate pieces then top with the remaining cooled sponge.
Now’s the fun part, take a palette knife and spread your cream icing all over the cake, to create a smooth finish for a top tip when the sponge is covered pop it in the fridge for 5 mins to firm up the cream then remove and with a hot pallet knife (one that has been heated up in some boiling water) smooth the edges and the top!
Take the remaining cream icing and pop in a piping bag decorate around the edge of the top of cake and around the base, Using a triangle of greaseproof paper make a small piping bag fill with remaining melted chocolate and pipe HAPPY EASTER on top of cake finish off the top of cake with remaining chocolate shell pieces around the edge!