So lets make a delicious Easter chcolate cake. Add the softened butter, oil, vanilla and sugar into a mixing bowl. Mix on high until well combined. Don’t worry if it looks a little odd at this point.

Next add in the eggs, bicarb, flour and cocoa powder mix well until all the ingredients look evenly mixed.

Split into 2 x lined 6 inch round tins. Cook in a preheated oven at 160 fan for 40-50 minutes or until a skewer comes out clean.

Decorating –

Lets make up some chocolate buttercream. In a mixer add in 250g softened unsalted butter and mix for a few minutes. Next add in 430g of Icing suagr and 70g of Cocoa Powder and mix again. Finally you can add in some vanilla extract for some extra flavour. I also like to add boiling water to my buttercream. This makes it a really great consistency. Just add a few tsp at a time until the right consistency is achieved. Add some crushed up mini eggs in a food bag and bash with a rolling pin or similar until you have mini egg chunks.

Split each chocolate cake in half and layer up the cake. I use a cake leveller for this. It makes the job much easier than trying to get a level slice with a knife. Now have some fun with your layers. Spread some yummy chocolare buttercream over the cake then sprinkle on some mini egg chunks, some oreos or how about some creme eggs chopped up? I added all 3. One in each layer.

Pipe some chocolate buttercream on top with a 172 nozzle. Finish off with easter eggs, oreos, any left over mini egg crumbles and whole mini eggs. Enjoy xx

Take a look at my Buttercream Course

I’ve also got more recipes and decorating techniques with my Cake & Bake Club