Double chocolate layer cake

Serves 12

Ready in 2 hrs, plus cooling and standing

500g unsalted butter, softened, plus extra for greasing

500g golden caster sugar

9 medium eggs (see tip)

400g self-raising flour

100g unsweetened cocoa powder

300g dark or milk chocolate, chopped

300ml double cream

Mini chocolate eggs, to decorate

1 Preheat the oven to 180°C/gas 4. Grease two 20cm round cake tins and line with baking paper.

2 Using an electric mixer, beat the butter and sugar together for 5 mins until light and fluffy. Add the eggs, one at a time, mixing well between each. Sift over the flour and cocoa powder, and beat for 30 secs until combined.

3 Divide the mixture between the prepared tins. Bake for 50 mins-1 hr or until a skewer inserted in the middle comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.

4 Meanwhile, put the chocolate in a heatproof bowl. Heat the cream in a small saucepan over a medium heat until starting to bubble. Pour the cream over the chocolate and stir until melted. Set the chocolate ganache aside at room temperature for 30 mins until thickened slightly.

5 Slice the two cakes in half horizontally. Put one layer on a plate or cake stand and spread over one-quarter of the chocolate ganache, allowing it to drip down the sides. Repeat the layers, placing the final layer of cake upside-down before spreading with the remaining ganache. Decorate with chocolate mini eggs and serve.

Tip Ensure the eggs are at room temperature. They will mix more easily with the other ingredients to form a smoother batter.