RECIPE: Super chocolatey Easter cake

Now, some bloggers are organised and think about their content months in advance. I am not gifted in that area. I'm not a big planner, and I often post recipes after just cooking them once. I like to think that it's my style - spontaneous! Crazy! And delicious!

Aaanyway, that's why I have had these photos of an Easter cake on my computer for a YEAR. That's right - last Easter Sunday, I made this chocolatey wonder, and then realised that it was far too late to actually share the recipe. Now, some might call that being disorganised, others might call it dedication. But I'm just going to call it the best gosh darn chocolate cake you'll ever have, and recommend that you make it this weekend. Or any weekend, really. Heck, make it on a Tuesday. It's a really good cake.

Obviously, it's ace covered in mini eggs and chocolate bunnies (a decorating tip which I totally didn't invent) but it's also ace with a slick of chocolate buttercream and nothing more. This is the only chocolate cake recipe you'll need.

Super Chocolatey Easter Cake

(adapted from this recipe)

225g plain flour

350g caster sugar

85g cocoa powder

1½ tsp baking powder

1½ tsp bicarbonate of soda

2 eggs

250ml milk (I used semi-skimmed)

125ml vegetable oil

2 tsp vanilla extract

250ml boiling water

Icing 

(adapted from the Hummingbird Bakery recipe)

400g icing sugar, sifted

100g cocoa powder, sifted

80g butter, room temperature

25ml milk

80g Nutella

Mini Eggs, Malteser and Cadbury's mousse bunnies, to decorate

1. Preheat the oven to 180c / gas mark 4. Grease and line two 8 inch sandwich tins (this is a runny mixture, so avoid springform tins if you can).
2. Place all the cake ingredients into a large mixing bowl, except for the water, and use a wooden spoon or electric whisk to beat the mixture until smooth and combined.
3. Add the water to the mixture, a little at a time, until smooth - it will be very runny, but that's fine.
4. Divide the batter between the sandwich tins and bake for 25-30 minutes, until a skewer inserted into the centre of the cake comes out clean.
5. Remove the cakes from the oven and allow to cool completely before icing.
6. In a big bowl or food processor, add the icing sugar, cocoa powder and butter and whisk until combined - don't worry if it's grainy.
7. Add the Nutella, then the milk, a little at a time, until it's your desired consistency. Feel free to add more Nutella to taste.
8. Dollop a healthy portion of the icing onto one of the cakes, and then sandwich them together. Use a palette knife to ice around the top and the edge until you've used all the icing.
9. Decorate with mini eggs, chocolate bunnies and whatever else you fancy.
10. Serve in giant portions, and prepare to be popular.

This will keep well for a few days - I took it to work and it was still amazing a few days later. The texture is just so moist and perfect. Nom. Guess I'd better start making this for this Easter, now...