Ingredients
Serves: 12-14
Prep: 30 mins
Bake: 30 minutes
Sponges
· 330g plain flour
· 400g granulated sugar
· 80g unsweetened cocoa powder
· 1 tbsp bicarbonate of soda
· 1.5 tbsp baking powder
· 1 tsp salt
· 360ml buttermilk
· 120 vegetable oil
· 3 large eggs
· 240ml water, boiling
· I tbsp coffee granules
Buttercream
· 400g soft butter
· 350g icing sugar
· 80g unsweetened cocoa powder
Decoration
· Mini chocolate eggs
· Fresh raspberries
Method
- Preheat the oven to 180°C (160°C fan).
- Grease and line three 8-inch round tins.
- In a large bowl, whisk together the buttermilk, eggs, and oil until combined.
- Sift in the flour, cocoa, bicarbonate of soda, baking powder, and salt, add the sugar, and mix until smooth and lump-free.
- Dissolve the coffee granules in the hot water, stir in, and mix to combine.
- Divide the batter evenly between the tins and bake for about 30 minutes, or until a skewer comes out clean.
- Cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely, and chill the sponges before decorating.
- For the buttercream, add all the ingredients to a large bowl, and beat with a hand mixer for 8–10 minutes, scraping down the bowl, until smooth and silky.
- Pipe the buttercream between each layer of sponge
- Decorate the top with piped buttercream, raspberries and mini chocolate Easter eggs.
