Quadruple Chocolate Cake

easterWhat’s better than triple chocolate cake…quadruple chocolate cake of course! This Easter treat is decadent, delightful and deeply delicious – you may even be tempted to go back for seconds!



140g self-raising flour
60g cocoa powder
200g butter – room temperature
200g caster sugar
4 large eggs
1 tsp vanilla extract
100g white chocolate chips
1 tsp baking powder
2 tbsp milk to loosen if required

Chocolate Buttercream filling

50g plain chocolate
100g unsalted butter, softened
200g icing sugar
1 tsp vanilla extract
Splash of milk


Mini eggs and chocolate strands to decorate



Cream butter and sugar until light and fluffy

Add eggs and vanilla extract and mix

Sieve flour, cocoa and baking powder into a bowl and gradually add to wet ingredients

Add milk if your batter is too thick

Finally, mix through white chocolate chips

Separate mixture between two greased and floured springform tins and bake in a pre-heated oven at 170 degrees fan for 20 min or until a skewer comes out clean

Allow cakes to cool completely on a wire rack

Chocolate Buttercream filling

Melt chocolate in a bowl over a pot of simmering water (being careful not to burn)

Beat the butter until soft and fluffy and add the icing sugar

Gently fold in your cooled melted chocolate

To complete:

Spread half of the buttercream on one sponge and gently top with the second sponge

Top your cake with the second half of the buttercream and decorate with mini eggs

So, that’s chocolate sponge withchocolate chips, chocolate buttercream filling and topped with chocolate eggs and strands…that sounds like quadruple chocolate cake to us!