The Ingredients
150ml sunflower oil, plus extra for the tin
165g golden caster sugar
2 eggs
150ml milk
165g self-raising flour
3 tbsp cocoa powder
1 tsp bicarbonate of soda
For the chocolate fudge icing
100g milk or dark chocolate, chopped (either a chocolate bar or Easter egg, broken up)
100g butter, softened
100g icing sugar
100g Easter treats (chocolate eggs, sweets, chocolate bar pieces)
How to:
Heat the oven to 180C/160C fan/gas 4. Oil and line a traybake tin, about 20 x 30cm, and 5cm deep. Put the oil, sugar, eggs, and milk in a bowl and whisk until well combined. Sieve over the flour, cocoa, and bicarb, and stir briefly until combined. Pour the mixture into the tin, and bake for 20-25 mins until the cake is well risen and springs back when pressed. Transfer to a wire rack and leave to cool completely.
Melt the chocolate in a bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in short blasts in the microwave until melted. Leave to cool for a few minutes.
Beat the butter and icing sugar together until pale and fluffy, then drizzle in the chocolate and beat again until smooth and uniform in color. Swirl the icing over the top of the cake, with a few peaks and swirls to decorate. Scatter with the Easter treats to serve.