Easter Island cake

An Easter twist on the traditional Smith Island Cake from Maryland, in the US.

Serves 16 • Ready in 1 hr, plus

1 hr chilling time

For the sponge layers:

325g unsalted butter, softened

225g caster sugar

200ml buttermilk or natural yogurt

4 eggs

1tsp vanilla extract

400g self-raising flour

For the frosting:

125g caster sugar

175g light evaporated milk

150ml double cream

1tsp vanilla extract

200g dark chocolate, chopped

100g unsalted butter, softened and cut into chunks

For the decoration:

Mini chocolate eggs

You will need:

3 x 20cm cake tins, greased and lined 1 Heat the oven to 180C/gas 4. For the sponge, use an electric whisk to cream the butter and sugar together until pale and fluffy. Add ½tsp sea salt. In another bowl, lightly whisk the buttermilk, eggs and vanilla.

2 With the electric whisk running on low, add a few spoonfuls of the egg mixture to the butter and sugar, followed by a few spoonfuls of the flour. Repeat until all has been incorporated. Divide the mixture between the cake tins. Bake for 25 mins, until firm to touch. Remove from the oven and cool on a wire rack. 3 For the frosting, put the sugar, evaporated milk, cream and vanilla extract in a pan and heat on low until hot but not boiling. Add the chocolate a little at a time. Then add the butter and stir to combine. Place a sheet of cling film flat on to the mixture. Chill until it has a good spreading consistency – about 30 mins to 1 hr.

4 Cut each cooled sponge in half horizontally. Place one of the sponge layers onto a serving plate and then spread over 2tbsp chocolate frosting neatly to the edges. Place another layer of sponge on top and, again, spread over a layer of frosting. Repeat for all the layers. 5 Spread the remaining frosting over the sides and top of the cake. Decorate with chocolate eggs. Chill for at least 30 mins to set.

Per serving: 527 cals, 33g fat, 20g sat fat,

50g carbs >>