Ingredients
- 100g chocolate, melted
- 100g butter, melted
- 225g self-raising flour
- 150g soft brown sugar
- 200g caster sugar
- 80g cocoa powder
- 3 eggs
- 100ml of milk
- 100ml thick plain yogurt or crème fraiche
- 1 tsp of vanilla extract
- 120ml of water
- A pinch of salt
- Mini eggs to top
1 x 23cm round tin fully lined – cut a disc of baking paper for the base and a long strip to go around the outside or, even better, line with a cake tin liner as this is a runny mixture.
For the ganache:
- 180ml of double cream
- 180g milk or dark chocolate
Recipe courtesy of Miranda Gore Browne.
Miranda is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can, both published by Ebury Press.
Method
Preheat the oven to 160 degrees.
For the cake:
Melt the butter and chocolate with the water in a bowl over a pan of simmering water.
Sift the flour into a large bowl, add the sugars, salt and cocoa powder, and stir together well.
Put the eggs into a jug and beat well with a fork, add the milk, yogurt or crème fraiche and vanilla extract. Combine the dry ingredients with the chocolate mixture. Stir everything together and check there aren’t any pockets of flour or sugar, and it’s all well combined.
Scrape the mixture into the lined tin and put into the oven to bake for about an hour.
For the ganache:
Put the cream and chocolate into a heatproof bowl. Put over a pan of barely simmering water. Once the chocolate starts to melt, stir it into the cream and beat well. Remove from the heat and stir until smooth.
Leave in the bowl at room temperature to thicken. This will take at least 4-5 hours, but don’t be tempted to put it in the fridge as this will set it too hard.
Once it has rested, spread thickly on top of the cooled cake and decorate with mini eggs