Ingredients
• 225g unsalted butter, chopped
• 2 cups caster sugar
• ⅓ cup cocoa powder
• 1 tsp bicarb soda
• 4 eggs, lightly beaten
• 2⅔ cups self-raising flour
CHOCOLATE ICING
• ½ cup pure cream
• 200g block dark chocolate, finely chopped
• 100g unsalted butter, finely chopped, at room temperature
BUTTERCREAM
• 175g unsalted butter, chopped, at room temperature
• 1½ cups icing sugar mixture
• ½ cup chocolate-hazelnut spread
Method
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Grease two 20cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
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Combine butter, sugar, 2 cups water and combined sifted cocoa and soda in a large saucepan. Stir over a medium heat until sugar is dissolved and butter is melted. Bring to boil. Transfer to a large bowl. Cool, whisking occasionally.
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Whisk in eggs and flour until smooth. Divide evenly between prepared pans.
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Cook in moderately slow oven (160°C) for about 50 minutes, or until cooked when tested. Remove. Stand in pans for 20 minutes. Turn out onto wire racks to cool.
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To make icing, stir cream and chocolate in a medium, heatproof bowl sitting over a saucepan of simmering water, until smooth. Remove bowl from heat. Gradually whisk in butter until combined. Refrigerate for 25 to 30 minutes, stirring every 10 minutes, until slightly thickened, a spreadable consistency and still glossy.
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Meanwhile, to make the buttercream, beat butter in a small bowl of an electric mixer until pale and creamy. Gradually beat in ½ cup sugar at a time until combined. Stir in the spread.
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Trim tops of cakes to sit flat. Cut each in half horizontally. Place one layer on a serving plate. Spread with ⅔ cup buttercream. Repeat layering cakes, spreading ⅔ cup buttercream between each layer.
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Spread icing over top and side of cake. Decorate with Easter eggs and dust with cocoa if desired.
