Easter Chocolate Cake Recipe – look at the bottom for this seriously delicious recipe – you need this in your life this Easter!
If, by the way, you are looking for something to keep your Teens & Tweens occupied over the Easter break? Or maybe someone you know is?
How about our online TEENS & TWEENS Easter Cooking Camp – they cook & learn, have oodles of fun & build heaps of confidence. Plus, you get a break from cooking!
They can join the live classes OR if the live time doesn’t suit they can watch back on the recording whenever it suits them. They can even rope a sibling or a cousin or a friend in to do it with them.
Tues 11th, Wed 12th & Thurs 13th April 2023
12 noon – 1.30pm each day BUT the recordings will be emailed daily so even if the live time doesn’t suit there’s no reason to miss out.
Look what they’ll be cooking
Joey’s Meatball Subs
Healthy Granola Bars
Sweet & Salty Crunchy Nut Bites
Italian Pasta Genovese
Chicken & Chorizo Turnovers
Iced Cinnamon Rolls
What to expect:
3 classes over 3 days. Online over Zoom. The Recipe Pack is emailed in advance with full shopping list of the ingredients they will need. All ingredients are available in your local supermarket. They cook along with me & make gorgeous homemade food for the whole family to enjoy. OR they watch back on the recording. Whatever suits you & your family best!
I can’t wait to have your Teens & Tweens cooking along with me!
For all the details & to book check click the link below:
Lots of great classes on the website too – remember signing up to our new members Cook Club gives you FREE access to all our adult classes, recordings & recipes & everything sits on the members page for you to access whenever it suits you
Easter Chocolate Cake
75g super soft butter
150g soft light brown sugar
2 small eggs
110g Greek yogurt
180g plain flour
1 level tsp bread soda
1 tbsp cocoa powder
For the ganache icing:
200ml double cream
50g dark chocolate
50g milk chocolate
To Serve – a couple of packs of Mini Eggs (or similar) – there’ll be no shortage of chocolate mini eggs of all sizes in the shops these weeks!
Preheat the oven to 170. Butter & line a 9-inch round tin with baking paper.
Cream the butter & sugar until light & fluffy. Add the eggs 1 at a time beating well in between. Fold through the Greek yogurt.
Sieve the dry ingredients – flour, bread soda & cocoa powder into a bowl & fold into the mixture. Make sure you fold it gently but that everything is well combined too.
Pour into the prepared tin & bake for 25 / 30 mins until the sides are coming away from the tin & a skewer inserted comes out clean. Leave to cool completely before transferring to a wire rack.
To make the ganache, break up the chocolate & pop it into a heat proof bowl.
Pop the double cream into a small pot & bring to the boil. Stand over it as it’ll only take a couples of mins. When it’s coming to a rolling boil take it off the heat & pour it all over the chocolate – mix it up with a small whisk to melt the chocolate.
Pop the cake onto a serving plate & pour the ganache all over letting it drip down the sides.
Bash the mini eggs up in a Ziploc bag to break them up a bit. Then scatter all over your dreamy chocolate cake & serve it! Make sure you get the biggest slice!
Why not pop the zest of an orange into the base recipe for a Chocolate Orange Cake if you fancy it! Yumster!!
You have full permission to stuff your face with chocolate….. from me!