Easter chocolate cake with the best ever chocolate icing!

Serves: 8

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• oil or butter for greasing tin
• 125g self-raising flour
• 25g cocoa
• 1 tsp baking powder
• 125g softened salted butter
• 150g caster sugar
• 1 tsp vanilla essence
• 3 eggs
• 150g butter for the icing
• 200g sieved icing sugar
• 4 tbsp sieved drinking chocolate
• 1 tbsp single cream
• 1 tbsp vanilla essence for the icing
• a bag of mini Easter eggs

Method

1. Preheat oven to 160C/325F/Gas 3. Grease an 8.5 in circular baking tin, line with greaseproof paper and grease that too. Sieve the flour, cocoa and baking powder into a mixing bowl, then add the softened butter, caster sugar, vanilla essence, eggs and 2 tbsp of water and beat until smooth and creamy.

2. Pour cake mixture into the tin and bake for 40-45 mins until a knife comes out dry when inserted in the middle and the cake is coming away from the edges ever so slightly.

3. Whilst the cake cools, mix the butter for the icing, the icing sugar, the drinking chocolate, the cream and the vanilla essence for the icing in a bowl. If it's stiff, microwave it for 10-20 seconds. You want it to be spreading consistency. When the cake is cool, pour the icing on top and spread it over the cake. Don't worry about it being too neat - this is a homemade wonder!

4. Pop the Easter eggs on the top around the edges and make a 'flower' of four of five of them in the centre. Sieve some icing sugar on top and serve.

   
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