LILY VANILLI’S [SERIOUSLY] GOOD CHOCOLATE EASTER CAKE

LILY VANILLI’S [SERIOUSLY] GOOD CHOCOLATE EASTER CAKE
 LILY VANILLI’S [SERIOUSLY] GOOD CHOCOLATE EASTER CAKE
SERVES 10
PREP TIME
10 minutes
COOKING TIME
40 minutes
INGREDIENTS
METHOD
INGREDIENTS

170g plain flour

40g cocoa powder (unsweetened)

1 tsp baking soda

Pinch of salt

1 tbsp espresso coffee grounds

200g Heinz [Seriously] Good Mayonnaise

2 eggs

1 cup of water

200g caster sugar

100g dark chocolate chips

For the buttercream:

150g egg white

200g caster sugar

400G UNSALTED BUTTER (SOFT, NOT MELTED)

4 tbsp cocoa powder

METHOD
1.

Preheat your oven to 180c and grease 2 x 6" cake pans with butter, olive oil or cake spray.

2.
Combine the flour, cocoa powder, baking soda, sugar, salt and coffee in a bowl.
3.
Then, in another bowl (or the bowl of your stand mixer if using) combine the mayonnaise, water and eggs, until all evenly mixed. Then combine the wet and the dry - mixing just until you have a smooth, evenly mixed batter but no more. Fold in your chocolate chips and divide evenly between your greased baking tins.
4.
Bake for 30 mins, or until a toothpick inserted in the centre comes out clean.
5.
Allow to cool completely then decorate anyway you like. Use my buttercream recipe for a simple chocolate buttercream you can use to sandwich between the layers and ice roughly all over for a delicious double chocolate cake. Or feel free to get creative and do your thing!.Now the buttercream…
6.
Whisk together your caster sugar and egg whites evenly in the bowl of your stand mixer. Place this over a pan of simmering water to dissolve the sugar. You don't need to mix this constantly but keep an eye on it - it will take around 5 mins and you want to give it a mix from time to time.
7.
It's ready when the mixture is no longer grainy to the touch (rub some of the mix between two fingers - if you can’t feel any crystals - it’s done!).
8.
Now transfer the bowl directly to your mixer, and with the whisk attachment whip it up on highest speed, until you have stiff peaks.
9.
Now add all of your softened butter (you can add this at once), and beat again on medium high speed until it all comes together evenly, and the butter is all mixed in.
10.
Add the cocoa, beat again until evenly mixed in, then turn the mixer down to low, and let it whisk slowly until you have a smooth buttercream.