Tis the season to eat lots of chocolate!
Wow your family and friends with this delicious chocolate hazelnut cake, topped off with festive Easter eggs.
200g dark chocolate, chopped
250g butter, softened
1 cup brown sugar
1 teaspoon vanilla essence
2 eggs (room temperature)
1 3/4 cups self-raising flour
3/4 cup milk
1/4 cup cocoa powder
1 cup chocolate-hazelnut spread
Small solid Easter eggs, to decorate
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with 2 layers of baking paper.
Place chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%), stirring every 30 seconds with a metal spoon, for 2 minutes or until smooth. Set aside to cool slightly.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add cooled chocolate. Beat until just combined.
Sift flour and cocoa powder together. Fold ½ the flour mixture into chocolate mixture. Fold ½ the milk into chocolate mixture. Repeat with remaining flour mixture and milk. Spoon mixture into prepared pan. Smooth surface.
Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted into centre of cake comes out clean (cover with foil if over-browning). Stand in pan for 15 minutes. Turn out onto a wire rack to cool completely.
Using a spatula, spread chocolate-hazelnut spread all over top of cake. Decorate with Easter eggs. Serve.
Recipe and images from taste.com.au