Easter chocolate truffle cake
Older children will love getting stuck into the various stages of this cake, while younger kids will enjoy making the truffles.
EASY
cakes only SERVES 10-12 PREP 45 mins plus cooling COOK 40 mins
FOR THE CAKE 150ml/ sunfower or groundnut
oil, plus extra for greasing 175g/6oz self-raising four, plus extra
for dusting 4 tbsp cocoa powder 1 tsp baking powder 1 tsp bicarbonate of soda 140g/5oz golden caster sugar 2 tbsp golden syrup 2 eggs 150ml/ full-fat milk FOR THE ICING AND FILLING 125ml/4f oz double cream 1 tbsp soft butter 140g/5oz dark chocolate (about 70%
cocoa solids) 4 tbsp raspberry or apricot jam
EASY FOR THE TRUFFLES 100g/4oz milk chocolate, broken
into chunks 1 tsp soft butter 50g/2oz digestive biscuits 2-3 tbsp coloured or chocolate
sprinkles
1 Heat oven to 160C/140C fan/gas 3. Grease two 20cm cake tins and dust with four. Tip all the cake ingredients into a large bowl and beat well with an electric hand whisk or wooden spoon to give a smooth, thick batter consistency. 2 Divide the mixture between the tins and bake in the oven for 30-35 mins until it springs back to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tins for about 10 mins, then turn out onto a wire rack. 3 Meanwhile, make the truffes. In a bowl, gently melt the milk chocolate in the microwave or over a pan of simmering water. Stir in the butter. Put the biscuits in a sandwich bag and crush them to fne crumbs by bashing with a rolling pin. Mix into the chocolate and chill in the fridge for about 20 mins. When chilled, roll into 11 even-sized balls with your hands. Coat in sprinkles and set aside. 4 For the icing, pour the cream into a saucepan and place over a medium heat. Once hot, stir in the butter until melted. Break the chocolate into small pieces, tip into a medium bowl and pour over the hot cream mixture. Stir well until the chocolate melts into the cream. Cool for about 30 mins. 5 Once the cake is completely cool, sandwich the two sponges together with the jam in the middle. Spread the top and sides with the icing. Finish by placing the truffes around the outside of the cake. PER SERVING (12) 478 kcals • fat 30g • saturates 12g • carbs 43g • sugars 28g • fbre 3g • protein 6g • salt 0.6g