200gbutter
200g caster sugar
4eggs
200g self raising flour
2 tbls bournville chocolate powder
1tsp baking powder
1-2 tbs milk
2-3 drops vanilla essence
(2-4 tbs raspberry or cherry compote for the filling )
for the Icing:
150g dark chocolate
200g softened butter
400g icing sugar
A pinch of salt
4tbs dark chocolate powder
A splash of milk to loosen
For the lattice:
100g dark chocolate
Baking paper
Chocolate bunnies & Mini eggs to decorate
butter and line 2 x 20cmloose bottomed sandwich tins and preheat oven to 180c .
Beat the softened butter with the sugar til white & fluffy then add the eggs one at a time beating slowly. Sift and fold in the flour and the baking powder then the chocolate powder, add the essence and if necessary a splash of milk to ensure the mix is a dropping consistency.
Pour into the tins and bake 25 mins or until springy to the touch. Cool on a wire rack.
whilst cooking make the icing. Melt the chocolate . Beat the softened butter and icing sugar together sift in the chocolate powder stir in the add the cooled melted chocolate and a pinch of salt and mix adding a little milk if necessary to make a smooth glossy mix.
Smear the bottom half of the cake with compote then sandwich on the top and using a spatula. smooth the top and sides with the icing. For the lattice. Measure the height and circumference of the cake and cut 2 pieces of baking paper accordingly . Melt the dark chocolate in the microwave or a Bain Marie. Using a narrow nozzle on a piping bag or rolling some baking parchment into a cornet and snipping the bottom, drizzle the melted chocolate in large swirls over the parchment and allow to begin to set. Working quickly before the chocolate is set hard loosen the swirl carefully and stick straight onto each side of the cake. You can touch up any broken pieces with the piping bag. Allow to set completely, decorate with eggs flowers and bunnies.