Vanilla Cake Alternative Text

Chocolate and Vanilla Easter Cake

Method

  1. Preheat oven to 160°C (or 140°C for fan forced ovens). Line the bases and side of a 21cm cake tin (with a removable base) with baking paper.
  2. In a large mixing bowl, sift the flour in and combine with remaining dry ingredients (sugar, salt, cocoa powder). Make a well in the middle of the dry ingredients and add the wet ingredients. Mix together with an electric mixer on medium speed for 2 minutes, until well combined.
  3. Add the chocolate and stir through. Pour the batter into prepared cake tin and bake for 55 minutes.
  4. Insert a skewer into the cake when done, to see if it comes out clean. If it comes out wet, the cake will need to be cooked for a further 5 minutes and checked again. Once cooked, remove cake from oven, leaving in the tin for a further 5 minutes to cool. Remove cake from tin and place on a cooling rack until completely cooled.

Butter Cream Frosting

Method

  1. In a mixing bowl, blend butter with an electric mixer on medium speed until white and fluffy. Slowly add icing mixture until well combined, scraping the sides of the bowl occasionally.
  2. Add the vanilla and milk, and blend for a further two minutes.
  3. Spread over cooled cake and decorate with ALDI chocolate, Easter bunnies and Easter eggs. Refrigerate until ready to serve, ideally bringing to room temperature before serving.