COVER Easter bakes

SERVES: 12 PREP: 20 mins + cooling COOK: 35 mins 225g (8oz) self-raising flour

275g (10oz) firmly packed brown sugar

250g (9oz) unsalted butter, softened

75g (3oz) dark chocolate 50g (2oz) cocoa

1 ½ tsp baking powder 1 ½ tsp vanilla extract 4 eggs

1. Preheat oven to 180°c/350°F/gas mark 4. grease and line two 20cm round cake tins.

2. Place the flour, sugar, butter, chocolate, cocoa, baking powder, vanilla, eggs and 2 tbsp water in a food processor and process until smooth. spoon into pans, level surfaces and bake for 35 mins, until a skewer inserted into the centre comes out clean. stand for 5 mins, then turn out onto a wire rack to completely cool.

3. To make icing, heat cream in a small pan. Bring to the boil. Remove from the heat and add the chocolate. stand for 2-3 mins, until the chocolate is melted. 16 mini Easter eggs to decorate

Ganache icing:

80ml (3fl oz) double cream 160g (6½ oz) dark chocolate, chopped Buttercream filling:

375g (12½ oz) unsalted butter, softened 500g (1lb 2oz) icing sugar 80ml (4fl oz) milk

Whisk until smooth. stand for 20 mins, until cooled slightly and thickened.

4. To make the buttercream filling, use an electric mixer to beat butter until as white as possible. Alternately beat in sugar and milk, starting and finishing with a little sugar.

5. Using a bread knife, spilt each cake into two layers. sandwich together all four layers with buttercream. Top with ganache and decorate with mini Easter eggs. serve.

Per serving: 916 cals, 56g fat (34g sat fat), 79g sugar, 0.45g salt Good Food