Kitchen Confidential: Bake someone happy this weekend

Whether you’re heading to the in-laws for dinner or hosting something special at home, you can’t go wrong with a chocolate dessert on Easter Sunday.

We asked Stork to share the recipe for this decadent cake, which is much easier to make than it looks.

List of ingredients

Cake

• 140g Stork tub
• 250g caster sugar                                                                
• 2 eggs, large
• 1 tsp vanilla extract
• 220g plain flour
• ¾ tsp bicarbonate of soda
• 60g cocoa powder
• 200ml soured cream
• 100g milk chocolate melted

Nest

• 95g milk chocolate, melted
• 65g cornflakes

Filling

• Selection of chocolate eggs (white, milk and dark) – 125 g
• 125g continental chocolates
• 20g white chocolate curls

How to make it:

1. Grease and line the base of an 8” deep sided cake tin.
2. In a large bowl beat together all the cake ingredients until evenly combined; Stork, sugar, eggs, vanilla, plain flour, cocoa powder and soured cream.
3. Transfer the mixture to the prepared tin, roughly level with the back of a spoon and bake in the oven (180c/160c (fan)/Gas Mark 4) for 40-45 minutes until a skewer when inserted comes away clean.
4. Transfer to a wire rack and allow to cool completely.
5. Place the cake on a serving plate and top with 100g of melted milk chocolate allowing it to drizzle down the sides of the cake. Allow the chocolate to set.
6. Mix together the cornflakes and 95g melted milk chocolate, spoon around the top of the cake to form the nest.
7. Fill the centre with chocolate eggs and continental chocolates.
8. Scatter over the white chocolate curls and serve.

Serves 12