Easter Chocolate Cake

Easter Chocolate CakeIn case you need reminding, Easter is nearly here, so this more-ish chocolate cake could be just the ticket – it’s an easy all-in-one mixture created for SuperValu by Neven Maguire, the proprietor chef of the acclaimed MacNean House & Restaurant at Blacklion, Co Cavan, and you are sure to find that all the ingredients are easily available in a store near you...Don’t skip the treacle, which makes the cake extra dark and moist.  Makes a 9-inch/23cm round cake.
175 g / 6 oz plain flour
50 g / 2 oz cocoa powder
1 heaped teaspoon baking powder
1 heaped teaspoon bicarbonate of soda
75 g / 3 oz caster sugar
2 large eggs, beaten
150 ml / 5 fl oz milk
150 ml / 5 fl oz vegetable oil
2 tablespoons treacle
For the Filling
175 g / 6 oz best quality dark chocolate
75 ml / 3 fl oz cream
25 g / 1 oz butter
Chocolate rabbits and eggs to decorate.

Pre-heat the oven to 170ºC / Gas mark 3.

Sieve the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl. Next stir in the caster sugar, the eggs, milk, vegetable oil and treacle. Stir everything together to make a smooth mixture.

Grease a 9-inch springform baking tin with butter and sprinkle with some plain four; tap to remove any excess flour and pour the cake mixture  into the tin, spreading evenly.

Place in the middle of the pre-heated oven and bake for 20-25 minutes.  Check the cake is cooked by inserting a skewer to the centre of the cake, if the skewer comes out clean, the cake is ready, otherwise leave for another 5 minutes.  Remove the cake from the tin and leave to cool on a rack.

To make the filing, break the chocolate into small pieces and place in a bowl along with the cream. Place the bowl over a pot of simmering water and leave for about 5-6 minutes until the chocolate melts. Place the butter into the bowl and stir until it has melted. Leave to cool.

Place the cake on a plate and coat with the chocolate sauce. Decorate with chocolate bunnies and eggs.

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