I thought you might have some Easter eggs to use up and still be in the mood for a chocolate hit. This is just the recipe. Soft chocolate sponge sandwiched together and covered with fudgy icing. For the icing feel free to change the chocolate types to all milk or all dark if you desire as both work well.
125g caster sugar
100g self raising flour
25g cocoa powder
40g butter – melted
1 teaspoon vanilla extract
150g dark chocolate
200g milk chocolate
Pre heat oven to 200c / 180c and grease and line an 8 inch cake tin.
Add your sugar and eggs to a large mixing bowl and whisk for approx 5 minutes until all thick and frothy.
Sift over the flour and cocoa, then fold it in gently along with the 40g melted butter and vanilla extract. Stir to fully combine.
Transfer the mixture to your lined cake tin and bake on the middle shelf for 25 minutes.
Remove from oven and allow to cool in the tin for 10 minutes or so. Once removed cool completely on a wire rack.
Once the cake has fully cooled slice in half horizontally and allow to cool a little longer as the inside of the cake may still be a warm. You need it to be completely cool for the icing to set properly.
Meanwhile, mix up your icing by melting the 250g butter and chocolate in a microwave in short 30 second bursts mixing each time to combine.
Slowly fold in the icing sugar.
Whisk to form a fudgy consistency and smear all over your base of the cake and sandwich the other cake on top.
Now smear the rest of the chocolate on top and all over.