Allow the ganache to set to a spreadable consistance 3hrs
Total Time 4hrs5mins
2 x 7" cake tin
For the cake
175gself raising flour
1 ½teaspoonsbaking powder
75ggolden caster sugaror soft light brown sugar
75gsoft dark brown sugar
150mlsunflower oil or vegetable oil
16chocolate flakes cut in half making 32 halves in total
350gdark chocolate roughly chopped
1tbsChambord black raspberry liqueuror your favourite liqueur optional (optional)
Decorations. Please see my note above.
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Make the ganache
Place the chopped chocolate into a heat proof bowl. Heat the cream on a medium heat, until you see bubbles around the side of the pan. Do not boil.
Pour the cream over the chocolate and leave to infuse for a couple of mins to allow the chocolate to soften.
Add the liqueur (optional) then gently start to mix the cream and chocolate together, until you have a rich smooth glossy consistency. Do not over mix as this may cause the ganache to go grainy.
Leave to set to a spreadable consistency at room temperature. This could take a couple of hours, depending on how hot your kitchen is. Avoid placing in the fridge at this point as it may set too hard and lose the shine.
Make the cake
Preheat the oven to 180C/fan
This is a slightly runny batter. Grease and line the base and sides of two 18cm/7" cake tins with baking parchment, especially if using loose bottomed tins.
Sift all the dry ingredients into a large bowl and stir until combined, squashing any lumps of brown sugar. Make a well in the centre.
Place all the wet ingredients (including the vanilla) in a measuring jug, give it a quick mix until well combined.
Pour the wet ingredients into the well of the dry ingredients. Using an electric whisk or balloon whisk, beat all the ingredients together until combined, but don’t overbeat. Scrape the sides and bottom of the bowl as you go along.
Divide the mixture equally between the two tins and place in the oven for 25 minutes or until baked, testing the centre of the cakes with a skewer until it comes out clean.
Leave in the tins to cool for 10 minutes, before turning out on to a wire rack to cool completely.
When the cakes are completely cooled, sandwich the two layers together with a third of the ganache. Spread another third evenly around the top and sides of the cake.
Decorate the sides of the cake with chocolate flakes. Tie a yellow ribbon around the cake, to hold the flakes in place.
Put the remaining ganache into a piping bag fitted with a rosette nozzle and pipe nest like swirls around the top edge of your cake.
Decorate with chocolate eggs, Malteser rabbits and sugar coated mini chocolate eggs.
Do not over mix the ganache as it may go grainy.
Make sure you have enough ribbon to go around the cake. It helps keep the chocolate flakes in place
Do not place the ganache in the fridge to set as it may become too firm. If this happens, give it a good mix and it will soften up again. Do not try to reheat or it may split.