Chocolate Easter Cake

Name: Chocolate Easter Cake
Ingredients: 1 tablespoon instant coffee powder dissolved in 125ml hot water; 7/8 cup butter; 2 3/8 cups dark chocolate chopped; 2/3 cup self-raising flour; 2/3 cup plain flour; 1 2/3 cups muscovado sugar light; 1 2/3 cups caster sugar; 1/4 teaspoon baking powder; 4 2/3 tablespoons cocoa powder; 3 eggs; 5 1/16 tablespoons buttermilk; 7/8 cup whipping cream; 1 Flake, roughly crumbled; chocolate eggs Assorted, to decorate

14 ingredients

4 steps

Ingredients

1 tablespoon instant coffee powder dissolved in 125ml hot water
7/8 cup butter
2 3/8 cups dark chocolate chopped
2/3 cup self-raising flour
2/3 cup plain flour
1 2/3 cups muscovado sugar light
1 2/3 cups caster sugar
1/4 teaspoon baking powder
4 2/3 tablespoons cocoa powder
3 eggs
5 1/16 tablespoons buttermilk
7/8 cup whipping cream
1 Flake, roughly crumbled
chocolate eggs Assorted, to decorate

Directions

1

Preheat the oven to 300°F. Grease and flour a 9 inch springform pan. Dissolve the instant coffee in 1/2 cup hot water in a small saucepan. Add the butter and 1/2 of the chopped chocolate. Stir over low heat until chocolate is melted. Set aside.
2

Mix the eggs and buttermilk in a small bowl. Mix the flours, sugars, cocoa powder and baking powder in a large bowl. Beat in the egg mixture with an electric mixer on medium speed until smooth. Beat in the chocolate mixture until well blended. Pour into the springform pan and smooth the top with a spatula.
3

Bake for 1 1/2 hours or until a skewer inserted into the center comes out clean. Cover the pan with foil after 1 hour. Cool the cheesecake, uncovered, in the pan on a wire rack. Remove the cheesecake from the springform pan.
4

Heat the cream and remaining chocolate in small saucepan on low heat until the chocolate is melted. Spread over the top and sides of the cake. Refrigerate for 30 mins. Garnish with the chocolate curls and the chocolate eggs.