Easter Chocolate Truffle Cake

• sunflower oil↗150ml ml

  or peanut oil, plus extra for greasing

• self‑raising flour↗175g g

  plus extra for dusting

• cocoa powder↗4 tbsp tbsp
• baking powder↗1 tsp tsp
• baking soda↗1 tsp tsp
• golden sugar↗140g g
• golden syrup↗2 tbsp tbsp
• eggs↗2
• full‑fat milk↗150ml ml
• cream↗125ml ml
• soft butter↗1 tbsp tbsp
• dark chocolate↗140g g

  (about 70% cocoa)

• raspberry jam↗4 tbsp tbsp

  or apricot jam

• milk chocolate↗100g g

  broken into pieces

• soft butter↗1 tsp tsp
• печиво Digestive50g
• кольорові або шоколадні посипки2-3 tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C/140 °C fan/gas 3. Grease two 20 cm diameter pans with butter and dust with flour. Transfer all cake ingredients into a large bowl and beat well with an electric mixer whisk or a wooden spoon until you have a smooth, thick batter.

2. 2

   Divide the mixture between the pans and bake in the oven for 30–35 minutes, until the batter springs back when touched and a skewer inserted in the centre comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a rack.

3. 3

   Meanwhile, make the truffles. In a bowl gently melt the milk chocolate in the microwave or over a bain‑marie. Add the butter and stir. Place cookies in a bag and crush them into fine crumbs using a rolling pin. Add the crumbs to the chocolate and chill in the refrigerator for about 20 minutes. After chilling, shape 11 equal balls by hand. Roll them in the coating and set aside.

4. 4

   For the glaze, pour the cream into a saucepan and place over medium heat. When it warms, add the butter and stir until melted. Chop the chocolate into small pieces, transfer them to a medium bowl and pour over the hot cream. Stir well until the chocolate melts into the cream. Cool for about 30 minutes.

5. 5

   When the cake is completely cooled, sandwich the two layers together, spreading jam in the middle. Spread the glaze over the top and sides. Garnish by arranging the truffles around the outer edge of the cake.