Triple chocolate Easter cake
This super cake is much easier to make than it looks! Morrisons chef Pete shows you how. (Psst! Adding coffee to the dark chocolate sponge mixture darkens the colour but it won’t affect the flavour...) serves 12 prep in 20 cook in 20 veggie freeze For the cake 65g each white, milk and dark chocolate 3 large eggs 100ml milk 175g caster sugar 1 tsp baking powder 200g self-raising flour 175g butter, softened 1 tbsp strong coffee 1 tsp vanilla extract For the buttercream 100g butter, softened 140g hazelnut chocolate spread 150g icing sugar 50g cocoa powder 4 tbsp milk To decorate Chocolate Flakes Sugar-coated mini Easter eggs 1. Melt each type of chocolate individually in small, separate bowls. Do this by either placing the bowl over a pan of simmering water or carefully heating in a microwave for 30 seconds at a time until melted. Then set these aside. 2. Heat the oven to 180°C/160°C fan/Gas 4. Lightly grease 3 round cake tins measuring 18-20cm across and line each base with baking paper. 3. Set out three mixing bowls. Put all of the remaining cake ingredients (except the chocolate, coffee and vanilla extract) into one of the bowls and beat with an electric hand whisk for 2 minutes or until smooth. You can do this by hand but it takes longer. 4. Weigh out 260g of the cake mixture into each bowl (so there is an equal amount of mixture in each of the 3 bowls). 5. Add one type of chocolate into each bowl. Add the vanilla extract to the white chocolate mixture and the coffee to the dark chocolate mixture. Use a large spoon or spatula to blend them into the cake mix. 6. Tip each mixture into a prepared tin and bake for about 20 minutes, until cooked through. (A cocktail stick inserted into the centre comes out clean.) Allow to cool for a few minutes in the tin, then carefully turn out the cakes from the tins and leave on a cooling rack. 7. While the cakes are baking, make the buttercream. Whisk together the butter and hazelnut chocolate spread, then sift in the sugar and cocoa. Beat the mixture together. At this point it will be a bit dry, so add in the milk and beat to a creamy consistency. 8. Allow the cakes to cool completely before assembling. Use some of the buttercream to sandwich them together, starting with dark chocolate cake, then the milk and the white chocolate layers on top. Use a spatula to spread the buttercream over the top of the cake and all around the sides. To decorate, break the flakes into chunks and build a little nest on top then fill this with the mini eggs. Each serving contains: Energy 2241kJ 537kcal (27%); Fat 31g (44%); Saturates 17g (85%); Sugars 44g (49%); Salt 0.7g (12%) of your Reference Intake. Carbohydrates per serving: 56g
This super cake is much easier to make than it looks! Morrisons chef Pete shows you how. (Psst! Adding coffee to the dark chocolate sponge mixture darkens the colour but it won’t affect the flavour...) serves 12 prep in 20 cook in 20 veggie freeze For the cake 65g each white, milk and dark chocolate 3 large eggs 100ml milk 175g caster sugar 1 tsp baking powder 200g self-raising flour 175g butter, softened 1 tbsp strong coffee 1 tsp vanilla extract For the buttercream 100g butter, softened 140g hazelnut chocolate spread 150g icing sugar 50g cocoa powder 4 tbsp milk To decorate Chocolate Flakes Sugar-coated mini Easter eggs 1. Melt each type of chocolate individually in small, separate bowls. Do this by either placing the bowl over a pan of simmering water or carefully heating in a microwave for 30 seconds at a time until melted. Then set these aside. 2. Heat the oven to 180°C/160°C fan/Gas 4. Lightly grease 3 round cake tins measuring 18-20cm across and line each base with baking paper. 3. Set out three mixing bowls. Put all of the remaining cake ingredients (except the chocolate, coffee and vanilla extract) into one of the bowls and beat with an electric hand whisk for 2 minutes or until smooth. You can do this by hand but it takes longer. 4. Weigh out 260g of the cake mixture into each bowl (so there is an equal amount of mixture in each of the 3 bowls). 5. Add one type of chocolate into each bowl. Add the vanilla extract to the white chocolate mixture and the coffee to the dark chocolate mixture. Use a large spoon or spatula to blend them into the cake mix. 6. Tip each mixture into a prepared tin and bake for about 20 minutes, until cooked through. (A cocktail stick inserted into the centre comes out clean.) Allow to cool for a few minutes in the tin, then carefully turn out the cakes from the tins and leave on a cooling rack. 7. While the cakes are baking, make the buttercream. Whisk together the butter and hazelnut chocolate spread, then sift in the sugar and cocoa. Beat the mixture together. At this point it will be a bit dry, so add in the milk and beat to a creamy consistency. 8. Allow the cakes to cool completely before assembling. Use some of the buttercream to sandwich them together, starting with dark chocolate cake, then the milk and the white chocolate layers on top. Use a spatula to spread the buttercream over the top of the cake and all around the sides. To decorate, break the flakes into chunks and build a little nest on top then fill this with the mini eggs. Each serving contains: Energy 2241kJ 537kcal (27%); Fat 31g (44%); Saturates 17g (85%); Sugars 44g (49%); Salt 0.7g (12%) of your Reference Intake. Carbohydrates per serving: 56g