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.
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
200g unsalted butter, chopped, at room temperature
2 cups icing sugar mixture
1⁄4 cup cocoa powder
1 tblsp milk
Grease three 20cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above the pan edges.
2 Whisk the cocoa and water in a heatproof jug until smooth. Cool completely.
3 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.
4 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.
5 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.
6 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.
7 Sandwich cakes together with 1⁄2 cup remaining frosting in between each layer.
8 Using a spatula, spread the reserved frosting over the top and thinly around the side, scraping away excess to create the naked look.
9 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.