Ingredients

  • 1½ cups cake flour
  • ½ cup NESTLÉ Cocoa Powder
  • 1 ½ tsp bicarbonate of soda
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • 2 cups white sugar
  • 2 extra large eggs
  • 1 tsp vanilla essence
  • 1 cup NESTLÉ IDEAL Unsweetened Evaporated Milk
  • ½ cup sunflower oil
  • ½ cup boiling water
  • Chocolate Ganache Topping
  • 240g NESTLÉ Milk Chocolate
  • ½ cup NESTLÉ IDEAL Unsweetened Evaporated Milk
  • 80g butter

Method

  • Chocolate Sponge
  • Preheat the oven to 175°C. Grease 2 x 20cm cake tins (not loose-bottomed tins as the mixture will run out) and line them with baking paper.
  • Sift the flour, cocoa powder, bicarbonate of soda, baking powder and salt into a large mixing bowl.
  • Add the sugar.
  • In another mixing bowl, beat the eggs, vanilla essence, NESTLÉ IDEAL Evaporated Milk and oil together for 2–3 minutes, or until light and fluffy.
  • Stir in the boiling water.
  • Divide the mixture between the two cake tins and bake for 35–45 minutes, until risen and a skewer inserted in the centre comes out clean.
  • Cool the cakes in the tins on a rack for 5 minutes, then transfer to a wire rack to cool completely, before icing.
  • Chocolate Ganache Topping
  • Melt all of the ingredients together in a glass bowl, over a pan of barely simmering water.
  • Once smooth, allow to cool for 20 minutes to thicken, before using to sandwich the cakes together and to ice the cake.
  • Decorate with Easter-themed chocolates, if desired.

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