Name: Semi-Naked Chocolate Celebration Cake
Prep time: 60 min
Cook time: 80 min
Total time: 140 min
Yield: 12-14
Ingredients: 1 cup cocoa powder; 1 cup boiling water; 300g unsalted butter, chopped, at room temperature; 2 cups caster sugar; 4 eggs, at room temperature; 2 1⁄2 cups plain flour; 1 1⁄2 tsps baking powder; 1 tsp bicarbonate of soda; 1 cup buttermilk; 3⁄4 cup Dark Choc Melts; 1⁄4 cup pure cream; Easter eggs, to decorate; FROSTING; 200g unsalted butter, chopped, at room temperature; 2 cups icing sugar mixture; 1⁄4 cup cocoa powder; 1 tblsp milk

Cakes can be made up to one day ahead. Store in airtight containers. Sandwich cakes with frosting and decorate up to 2 hours before serving. Keep in a cool place.

Ingredients

1 cup cocoa powder

1 cup boiling water

300g unsalted butter, chopped, at room temperature

2 cups caster sugar

4 eggs, at room temperature

2 1⁄2 cups plain flour

1 1⁄2 tsps baking powder

1 tsp bicarbonate of soda

1 cup buttermilk

3⁄4 cup Dark Choc Melts

1⁄4 cup pure cream

Easter eggs, to decorate

FROSTING

200g unsalted butter, chopped, at room temperature

2 cups icing sugar mixture

1⁄4 cup cocoa powder

1 tblsp milk

Method

Grease three 20cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above the pan edges.

Whisk the cocoa and water in a heatproof jug until smooth. Cool completely.

Beat butter and sugar in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in the cocoa mixture. Mixture will look curdled at this stage.

Add combined sifted our, baking powder and soda with the buttermilk in two batches, stirring until smooth. Divide evenly among prepared pans. Smooth over tops.

Cook two cakes in a moderately slow oven (160C) for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pans for 10 minutes. Turn out onto a wire rack to cool. Repeat with remaining cake.

To make frosting, beat butter in small bowl of an electric mixer until pale. Beat in combined sifted sugar and cocoa until combined. Beat in milk. Reserve 1 cup frosting.

Sandwich cakes together with 1⁄2 cup remaining frosting in between each layer.

Using a spatula, spread the reserved frosting over the top and thinly around the side, scraping away excess to create the naked look.

Combine chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove. Stand for 5 minutes.

10.

Pour over the top of the cake, allowing it to drip down the side. Stand for 15 minutes. Decorate with Easter eggs.

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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