Easter Island cake
An Easter twist on the traditional Smith Island Cake from Maryland, in the US.
Serves 16 • Ready in 1 hr, plus 1 hr chilling time
For the sponge layers:
325g unsalted butter, softened
225g caster sugar
200ml buttermilk or natural yogurt
4 eggs
1tsp vanilla extract
400g self-raising flour
For the frosting:
125g caster sugar
175g light evaporated milk
150ml double cream
1tsp vanilla extract
200g dark chocolate, chopped
100g unsalted butter, softened and
cut into chunks
For the decoration:
Mini chocolate eggs
You will need:
3 x 20cm cake tins, greased and lined
1 Heat the oven to 180C/Gas 4. For the sponge, use an electric whisk to cream the butter and sugar together until pale and fluffy. Add ½tsp sea salt. In another bowl, lightly whisk the buttermilk, eggs and vanilla.
2 With the electric whisk running on low, add a few spoonfuls of the egg mixture to the butter and sugar, followed by a few spoonfuls of the flour. Repeat until all has been incorporated. Divide the mixture between the cake tins. Bake for 25 mins, until firm to touch. Remove from the oven and cool on a wire rack.
3 For the frosting, put the sugar, evaporated milk, cream and vanilla extract in a pan and heat on low until hot but not boiling. Add the chocolate a little at a time. Then add the butter and stir to combine. Place a sheet of cling film flat on to the mixture. Chill until it has a good spreading consistency – about 30 mins to 1 hr.
Cut each cooled sponge in half horizontally. Place one of the sponge layers onto a serving plate and then spread over 2tbsp chocolate frosting neatly to the edges. Place another layer of
