A chocolate variation of the traditional Easter treat, Simnel cake (great for those who don’t like traditional fruit cake). The balls used to decorate a simnel cake represent the 11 true disciples

Chocolate simnel cake

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Cook Time 45 minutes mins

Course Cake

Ingredients

  

3 tier sponge cake

• 225 g margarine
• 225 g caster sugar
• 225 g self raising flour
• 4 eggs, lightly beaten
• 1 tsp baking powder
• 2 tsp vanilla extract
• 6 tbsp cocoa powder

Chocolate ganache

• 200 ml double cream
• 250 ml dark chocolate, grated
• 50 g unsalted butter, cut into small cubes
• 2 tbsp honey
• 1 tbsp brandy or whisky
• zest of 1 orange

Marzipan

• 400 f marzipan
• 2 tsp cocoa powder
• 2 tsp water

To decorate

• see tips at the end

Instructions

 

3 tier chocolate sponge

• Preheat the oven to 180°c / gas 4. Grease 3 8" cake tins and set aside.
• Beat together the margarine and caster sugar with an electric whisk until pale and fluffy.
• In a separate bowl, lightly beat the eggs and vanilla extract, in an other large bowl add the flour, baking powder and cocoa powder.
• Add a ¼ of the eggs to the butter and with a wooden spoon stir in, then fold in ¼ flour and gently stir until combined, repeat until all the eggs and flour are mixed together.
• Divide the mixture between the 3 tins. Bake in the oven for 20mins until you press in the middle and they spring back.
• Leave to cool for 10mins, turn out onto a wire rack and leave to cool completely.

For the ganache

• In a bowl, add the grated chocolate and cubed butter and set aside.
• Over a low heat, gently heat the cream until its just warm to touch.
• Pour the warm cream over the chocolate and butter and stir until the butter mix has melted.
• Allow to cool, but not fully set, then whisk in the honey, whisky or brandy and orange zest.
• Place one sponge on a large plate and spread 40% of the chocolate ganache evenly over, right up to the edge. Place the second sponge on top and repeat the process, spreading the remaining amount thinly on top.

For the topping

• Mix half the marzipan with cocoa powder and water and knead until fully combined.
• Roll into a round ball and between two sheets of baking paper roll until the thickness of a £1 coin.
• Remove the top sheet, place one of the cake tin over the marzipan and cut around it so it's the same size as the cake. Place the marzipan on top of the cake, then peel back the paper Top Tip: if the marzipan becomes too sticky, place in the fridge for 10mins.
• Crimp along the edges with the end of a wooden spoon.

To decorate

• Separate the rest of the marzipan into 11 balls (roughly 12g each) and roll them between your palms until smooth, then sprinkle all with a little cocoa powder.
• If you have any remaining marzipan, roll out and with stencils cut out and paint with food colouring.
• For Easter, why not fill the centre with mini eggs or edible flowers.