Luscious, wicked, dark chocolate, Easter Cake.

Luscious, wicked dark chocolate cake.

It’s Easter time, and chocolate in one form or another is on the menu, or should be. 

For adults who find that the supermarket offerings for kids too sweet and sickly there are always other options. 

One good  one is this recipe for luscious, wicked, dark chocolate cake. It’s not for sissies, and it’s so rich you won’t be able to manage more than one or two (or three) slices in a sitting. 

Ingredients. 

One Woolworths chocolate cake mix.

4 free  range eggs. 

250ml sunflower oil. 

250ml hot water. 

A springform cake tin – 1×22cm.(available everywhere) 

For the ganache filling and icing. 

500ml cream. 

3 x 100g of Lindt (what else?) 70% dark chocolate bars. 

Method. 

Pre heat oven to 170 degrees. 

Line tin with greaseproof paper. 

Beat eggs and oil at high speed for 3 minutes. 

Add hot water and beat for another 1 minute. 

Add cake mix and beat at low speed until smooth. 

Pour mix into tin. 

Bake for 55 minutes. 

Remove from oven and leave to cool in tin for 10 minutes – then remove from tin and leave to cool on wire rack. 

For the ganache filling and icing – melt chocolate  and add cream, stirring it in. Put mix in fridge for two hours to thicken. 

Slice cake in half, spread ganache filling. 

Put the top on and ice all over with the remainder. 

Serve with blueberries, strawberries and grated chocolate for sprinkling on top.

Warning! this cake is very rich and you can only eat a small amount at a time. 

Lovely Jubbly. 

Happy Easter!