Moist and dense chocolate fudge cake which has a unique taste, topped with a chocolate caramel buttercream icing. Can also be microwaved for 30 seconds and eaten with fresh cream or ice cream as an extra special treat.
Use a star nozzle with 6 points to make the buttercream roses. They are so easy, just start in the middle and sweep around one side to the other to finish the rose. Start on the top of the cake, them do the sides. Fill any small holes between the roses with a small shot of buttercream. If they look rubbish, scrap them off and start again! Practice makes perfect. I have covered this cake in yellow buttercream too for a very spring look. Cut out some Easter animals from sugar paste using plungers and use them to decorate your cake, plus plenty of chocolate eggs.