Ingredients:
- 165g soft unsalted butter
- 225g soft light brown sugar
- 3 eggs
- 1 tsp of vanilla bean paste or extract
- 200g self-raising flour
- 50g cocoa
- Pinch of salt
- 1 tsp of baking powder
- 100g milk chocolate, melted
- 150ml sour cream
For the icing:
- 100g unsalted butter
- 150g milk chocolate
- 100ml sour cream
- 20g cocoa
- 250g icing sugar
Method
- Preheat the oven to 180 degrees.
- Cream together the butter and sugar until pale and smooth. Beat the eggs with a fork and add to the mixture a little at a time, mixing well after each addition.
- Gently sift in half of the flour, salt, baking powder, cocoa and fold in with a large metal spoon.
- Fold in the sour cream and then sift in the remaining dry ingredients and fold again until everything is combined.
- Gently stir in the melted chocolate.
- Line a large round tin with non-stick baking paper, or use two smaller 7/8 inch tins if you don’t have a large tin.
- Bake in the middle of the preheated oven for about 25 - 30 minutes if using one large tin and for about 15 minutes if using two shallower seven inch tins.
- Take out of the oven and leave to cool before icing.
- Put the icing ingredients into a mixing bowl and cream together by hand or with an electric mixer until smooth and creamy.
- Swirl the icing onto the top of the cake and decorate with primroses, violets and little chocolate eggs.