1 cup cocoa powder
1 cup boiling water
300g unsalted butter, chopped, at room temperature
2 cups caster sugar
4 eggs, at room temperature
2 1⁄2 cups plain flour
1 1⁄2 tsps baking powder
1 tsp bicarbonate of soda
1 cup buttermilk
3⁄4 cup Dark Choc Melts
1⁄4 cup pure cream
Easter eggs, to decorate
200g unsalted butter, chopped, at room temperature
2 cups icing sugar mixture
1⁄4 cup cocoa powder
1 tblsp milk
Grease three 20cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above the pan edges.
Whisk the cocoa and water in a heatproof jug until smooth. Cool completely.
Beat butter and sugar in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in the cocoa mixture. Mixture will look curdled at this stage.
Add combined sifted our, baking powder and soda with the buttermilk in two batches, stirring until smooth. Divide evenly among prepared pans. Smooth over tops.
Cook two cakes in a moderately slow oven (160C) for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pans for 10 minutes. Turn out onto a wire rack to cool. Repeat with remaining cake.
To make frosting, beat butter in small bowl of an electric mixer until pale. Beat in combined sifted sugar and cocoa until combined. Beat in milk. Reserve 1 cup frosting.
Sandwich cakes together with 1⁄2 cup remaining frosting in between each layer.
Using a spatula, spread the reserved frosting over the top and thinly around the side, scraping away excess to create the naked look.
Combine chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove. Stand for 5 minutes.
Pour over the top of the cake, allowing it to drip down the side. Stand for 15 minutes. Decorate with Easter eggs.