Mini Egg Chocolate Easter Cake

Method

Cake

1. In a bowl, mix cocoa powder and water and stir until blended. Allow to cool.
2. Sift flour, baking powder, and salt together in a medium-sized mixing bowl.
3. Combine egg yolks, castor sugar, vanilla extract, and oil.
4. Add the cocoa and water to the egg mixture.
5. Add the liquids to the dry ingredients and fold until well combined.
6. In a separate mixing bowl, beat egg whites until soft peaks form.
7. Fold the egg whites into the cake mixture gently as you don’t want to break the air bubbles for a light, fluffy cake.
8. Pour the cake mixture into the prepared cake tin.
9. Bake for between 20–25 minutes or until the centre is cooked through (skewer test).
10. Remove from the oven and allow to cool before removing from the cake tin.

Buttercream

1. In a blender bowl using a whisk attachment, beat butter until light and foamy in texture.
2. Sift all dry ingredients and blend on a low speed until well incorporated, scraping down sides if necessary.
3. Add vanilla extract and cream then blend until smooth and creamy.
4. Add more cream if the consistency is too thick.