Chocolate DELIGHTS

Irresistible Easter treats to satisfy your sweet tooth

Choc caramel fudge cake

This simple melt-and-mix cake makes a real showstopper for your Easter celebrations.

For the cake:
100ml vegetable oil
125g light muscovado sugar, sieved
250g self-raising flour
40g cocoa powder
1tsp baking powder
2 medium eggs, beaten
125ml whole milk
3tbsp caramel spread (we used Carnation)

For the buttercream:
75g light spreadable butter
150g icing sugar
3tbsp caramel spread (we used Carnation)

For the ganache:
250g dark chocolate, chopped
1tbsp vegetable oil
300ml double cream
Chocolate balls, truffles or Easter chocolate, to decorate

You will need:
2 x 20cm round loose-bottom cake tins, greased and lined with baking paper 

1 Heat the oven to 160C Fan/Gas 4. Combine all the cake ingredients in a large bowl. Whisk until smooth, then divide between lined cake tins and bake for 30-35 mins until a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack and cool completely.

2 For the buttercream filling, using an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy. Add the caramel and a pinch of sea salt and beat again until smooth.