Chocolate Cake with mini eggs and white chocolate

My Granny used to make this recipe for us whenever we used to come over to visit in England. It is inspired from a stork beat and bake recipe but I have tweaked it a little. My inspirations for decoration were found from a Somerfield Magazine with the delights of Joy Parker.

Enjoy! Please feel free to use this recipe, or any of the recipes for your own, but could you please name me as the originator? Greatly Appreciated.


Marbled Chocolate Cake with mini eggs and white chocolate ( perfect for an easter cake :)

Ingredients:

8oz Stork Margarine
12oz sugar
4 tsps of baking powder
1 cup of milk
4 eggs
1 tsp of vanilla essence
1 oz cocoa powder

To decorate:
1 small milkybar (25g)
50g mini Eggs

Buttercream Icing:
150g butter
350g icing sugar sifted
2 tbsp cocoa powder sifted

Method:

1. Preheat the oven to 160 degrees on a fan oven or 180 if not a fan oven. Beat the butter and sugar using an electric whisk until creamy. (Kenwood works even better I find, or the trusty old hands, put some good love in there!)

2. Beat the eggs well after each addition. Add the vanilla essence and mix again.

3. Sift dry ingredients and beat again for 2 minutes. Finally add the milk slowly, if using an electric whisk/ mixer as I for one know it can go EVERYWHERE if done all at once.

4. Spoon the mixture into two pre-greased baking tins (8 inches) as evenly as possible.

5. Bake for 20-25 minutes until springy to the touch. Test by lightly pressing your finger on the sponge and see if it springs back. Otherwise get a skewer or a knife and place in the middle of the cake. If it does not come out clean it needs cooking a bit longer.

6. Once cooked, put onto wire racks to cool, then after 20 minutes or so place a knife round the edge of the cake tin and turn out onto the rack. (If done too quickly the cake will just fall apart as the butter is soft soft soft)

7. Meanwhile make the icing, put the butter into a bowl and beat until light and creamy. Then add the icing sugar until well combined until it forms a smooth creamy chocolatey icing.

8. Once cakes are completely cool spread the icing on the middle and top of the cake and sides. Place the mini eggs on whilst the icing is still wet. Microwave the chocolate for about 20-30 seconds, until completely melted. Using a teaspoon drizzle the white chocolate over the cake into lines.

Bon Appetit!

Variations: Make the cake marbled for an interesting effect :)

To do this:

Complete steps 1-3 but only use half the recipe ingredients separating them into two bowls: 2 eggs, 4oz stork,2 tsp baking bowder, 1/2 cup of milk, 1/2 tsp of vanilla. In the other bowl combine the remainder of the ingredients but only add the cocoa powder to one of the cake mixes.

Alternatively spoon the mixture of chocolate and vanilla mixture into the tins and ensure the mixture is levelled out. Bake for 20-25 minutes.