Ingredients
100 g unsalted butter, chopped
70 g dark cooking chocolate, chopped
⅔ cup caster sugar
½ cup water
1 egg, lightly beaten
½ cup self-raising flour
2 tbsp plain flour
2 tbsp plain flour
2 tbsp cocoa powder
candy-coated milk chocolate mini eggs, to decorate
crushed chocolate flake snack bar, to decorate
Chocolate buttercream
200 g unsalted butter, chopped at room temperature
2 ½ cups icing sugar mixture
¼ cup cocoa powder
Method
- Grease two 12-hole round-based patty pans (1 1/2-tbsp capacity).
- Combine butter, chocolate, sugar and water in a large saucepan. Stir over a medium heat until chocolate and butter are melted. Transfer to a large bowl. Cool slightly, stirring occasionally.
- Add egg and combined sifted flours and cocoa. Whisk until smooth. Divide evenly among prepared pan holes.
- Cook in a moderately slow oven (160C) for about 12 minutes, or until cooked when tested. Remove. Stand in pans for 10 minutes. Transfer to wire racks to cool.
- To make buttercream, beat butter in a small bowl of an electric mixer until fluffy. Gradually beat in combined sifted sugar and cocoa, ½ cup at a time, until combined. Transfer to a piping bag fitted with a 1cm star nozzle.
- Place cakes round-side up. Pipe buttercream around edge to create a nest. Decorate with eggs and Flake.
