This is a gorgeous simple Easter chocolate cake with a little icing twist that the kids will find fun and really simple to make.
Get the oven ready, by heating it up to 180C, or gas mark 4
Line your baking tins. The easiest way of doing this is drawing around the tin after popping it on the baking sheets. You can then cut out the right shape for whatever tins you have.
Use a pastry brush to coat the tins with a little of the vegetable oil. Put the circle you just cut out of the baking sheet into the tin.
Now - for the EASY bit. Just put ALL the ingredients into the mixer, and beat them together! If you don't have a mixer, just add them all to a bowl and mix them all up. Hard!
Keep beating/whisking until the batter or the cake looks really, really smooth.
Divide the mixture you now have between the two tins. Make sure the tops of the cake are nice and smooth by using a spatula to level them out.
Put the cakes into the oven, and cook for 25mins once the temperature of the oven has reached 180C.
Remove them from the oven when they are ready. Test them - stick them with a skewer and if it comes out clean - you are done!
Leave the cakes to cool on a wire rack.
Set aside some of the butter cream mixture to keep which you will then colour for the Easter decorations.
Use the remaining to make a batch of chocolate butter cream icing using your mixer; add the icing sugar (sieved) and the butter and cream them together.
Once this is made - top your cake
With the mixture set aside; make some different coloured butter cream icing by creaming the mixture together (ratio of half the butter to the icing sugar). Add different colouring and pop into different piping bags, and then HAVE LOTS OF FUN with your decorating.
Thanks very much to Sue Quinn, the author of the book we used for adapting this recipe. A great chocolate cake that is just right for kids.
For the Easter butter icing - this covers 6 cupcakes, so should be enough for the details, but do adjust as you see fit.