Gabrielle Rockson

Ingredients:

For the cake-

300g plain flour

100g melted butter

250g caster sugar

25g cocoa powder

3tsp baking powder

2tsp vanilla extract

4 medium free range eggs

50ml vegetable oil

80ml milk

For the icing-

100ml Doub1e cream

100g Chocolate

For the decor-

Some chocolate flake bars

Several mini eggs

1) Preheat oven to gas 4/180C/350F

2) Line baking tin with baking paper.

3) Pour melted butter, caster sugar, vegetable oil, cocoa powder and 2tsp of vanilla extract in a large bowl and mix ingredients together.

4) Add the four eggs and milk to the mixture. Then use an electric whisk to mix everything together until well blended.

5) Add flour and baking powder. Then use a spoon to blend the mixture together.

6) Spoon the mixture into the lined tin and cover with tin foil.

7) Place the tin inside the oven for 30 minutes.

8) Once 30 minutes is over, remove tin foil and place the tin back into the oven for a remaining 20 minutes.

9) When 30 minutes is over, then the cake out of the oven and poke a knife through the cake. If it comes out clean, the cake is fully cooked.

10) Set aside to cool.

11) Break chocolate into large bowl and half fill a saucepan with water. Then place the saucepan on the stove under low heat and place the chocolate bowl on top, until the chocolate has melted.

12) Remove saucepan and bowl from heat.

13) Add double cream to the chocolate and use an electric whisk to blend together.

14) Making sure the cake is completely cool, remove the cake from the tin and place on a serving dish.

15) Using a flat cooking utensil, carefully place the chocolate icing on the centre of the cake and spread evenly around the cake.

16) Using the chocolate flake bars, make a nest at the centre of the cake.

17) Finally fill the space in the nest with mini eggs.

There you have your Easter chocolate cake!