A Former Recipe of the Month from Jane Asher

Exclusively for you Jane Asher has created a unique and tasty recipe which can be made from one of her wonderful baking mixes.

Previous recipes are available here - ARCHIVED RECIPES

Jane Asher Easter Chocolate Cake

Ingredients:
Jane Asher Chocolate Fudge Cake
Jane Asher Sponge Mix
100g Icing Sugar
160g Butter
45g Vegetable Oil
4 eggs
2 Packets of Mini Eggs
1 Bar of White Chocolate – grated

Equipment:
3 x 7” round cake tins
Electric Whisk
3 Large Bowls
Kettle
Palette knife
Piping bag

METHOD

Please note that cooking appliances may vary. These instructions are given only as a guide.

1. Follow the instructions on pack to bake the two sponge mixes, cook and allow to cool.
   
2. Using 100g of icing sugar and 80g butter, whisk until smooth, light and fluffy.
   
3. Follow the instruction from the chocolate fudge cake to make the chocolate buttercream.
   
4. Place 1 half of the chocolate sponge onto a plate or cake board, top with 1/3rd of the chocolate buttercream and spread evenly.
   
5. Place the plain sponge on top and top with a 1/3rd of the buttercream, spread evenly.
   
6. Place the second chocolate sponge on top, using the remaining buttercream cover the sides of the cake with a thin layer.
   
7. Smooth a further thin layer of the chocolate buttercream on the top of the cake, place the rest of the chocolate buttercream into a piping bag.
   
8. Decororate the top sponge with chocolate swirls on the outer edge then top with a mini egg.
   
9. Using the grated chocolate cover the sides of the cake.

Enjoy!