Easter Island cake

Our twist on the traditional Smith Island Cake from Maryland, USA.

SERVES 16 PREP 20 MINS PLUS CHILLING COOK 30 MINS

For the sponge layers

✱ 325g unsalted butter, softened

✱ 225g caster sugar

✱ 200ml buttermilk or natural yogurt

✱ 4 large 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, cubed and at room temperature

For the decoration

✱ Mini chocolate eggs

You will need

✱ 3 x 20cm cake tins, lined

1 Heat oven to 180C/gas 4. For the sponge, use an electric mixer to cream butter and sugar until pale and fluffy. Add ½tsp sea salt. In another bowl, lightly whisk buttermilk, eggs and vanilla. With the mixer running on low, add a few spoonfuls of egg mix followed by a few spoonfuls of the flour. Repeat until all is incorporated.

2 Divide mixture between the tins. Bake for 25 mins, until firm to touch. Remove from oven and cool.

3 For the frosting, put the sugar, evaporated milk, cream and vanilla in a pan and heat on low until hot but not boiling. Add chocolate a little at a time, then add butter and combine. Place 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 layers on to a serving plate and spread over 2tbsp chocolate frosting neatly to the edges. Place another layer of sponge on top and spread over a layer of frosting. Repeat for all the layers.

5 Spread remaining frosting over the sides and top of the cake. Decorate with chocolate eggs. Chill for 30 mins.

Per Serving: 527 cals, 33g fat (20g saturated), 50g carbohydrates