For a great Easter recipe choice that the whole family will love, give this delicious celebration cake a go. It’s an Easter cake recipe that tastes as good as it looks! Whether you’re entertaining or just want to treat the kids, it’s a great go to spring dessert recipe.
- 350g (12oz) unsalted butter, at room temperature
- 350g (12oz) golden caster sugar
- 6 large free-range eggs, beaten
- 400g (14oz) self-raising flour, sifted
- 100g (4oz) ground almonds
- juice and grated zest 2 oranges
- for the chocolate fudge filling
- 250g (9oz) plain dark chocolate
- 100g (4oz) butter
- juice 1 orange
- 3 free-range egg yolks
- 250g (9oz) icing sugar
- for the topping
- 300ml (½pt) double cream
- 3tbsp caster sugar
- 200g (7oz) dark chocolate, finely chopped
- chocolate eggs, to decorate
- you will need:
- 2 x 23cm (9in) round cake tins, lightly oiled and bottom-lined with baking parchment
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Cream the butter and sugar together, until pale; mix in the eggs, then fold in the flour, almonds, orange zest and juice.
Spoon the mixture into the cake tins and bake for 45 minutes, until risen and firm. Remove from tins and cool on a wire rack.
Meanwhile, make the fudge filling. Melt the chocolate and butter, and mix with the orange juice. Cool for 5 minutes, then whisk in the egg yolks and icing sugar in batches.
For the topping, heat the cream and sugar in a pan until steaming. Pour over the chopped chocolate in a bowl, and stir to combine. Cool for 10 to 15 minutes.
When the cakes are cool, cut both in half horizontally. Spread one cake layer with a third of the filling, top with another layer of cake and spread with a second third of the mixture. Add a third layer, spread with the rest of the filling, and top with the final layer.
When the topping is cool, apply it to the cake with a palette knife. Pile the chocolate eggs in the middle and serve. The cake will keep for up to 3 days in the fridge.