Chocolate Simnel Cake

Chocolate Simnel Cake

Shopping List:

100 gr white chocolate
100 gr dark chocolate (70%)
175 gr butter, softened
3 eggs, free range
100 ml milk
175 gr fine caster sugar
1 teaspoon baking powder
200 gr self-raising flour
2 tablespoons very strong coffee or Instant.
1 teaspoon vanilla extract


For the topping:

250 ml whipping or double cream (not whipped)
200 gr dark chocolate (70%)
50 gr white chocolate to melt
a bag of white chocolate balls ( maltezers)


Preheat your oven to 180C. Spray or grease and line 2- 20 cm sandwich tins.

Break the white and dark chocolate into their own small bowls and melt them over their pans of simmering water. Or microwave them.
Put all the ingredients, but not the vanilla and coffee, into your large mixing bowl and beat it all until it is creamy smooth.

Divide the cake mixture in two bowls and add the coffee and the melted dark chocolate into one bowl and the vanilla and melted white chocolate into the other bowl. Stir them until mixed through and then pour the mixtures into your prepared tins.
Put them in your preheated oven and bake them for about 25-30 minutes or until risen and shrunk from the sides of the tin. Then cool them n the tins for 5 minutes, then turn them out onto your wire rack.

For the topping: Break the chocolate into a large bowl and heat the cream in a pan. When the cream is just boiling you can pour it over the chocolate and leave it for 5 minutes. Then stir it thoroughly until it is smooth and then leave it until it is a little thicker and cool.

Cut the cakes in half horizontally with a bread knife and layer up the pieces of cake, sandwiching and topping them with the chocolate topping.

Spoon the melted (au bain Marie) white chocolate into a piping bag with a small nozzle and zig-zag it over the cake. Put 11 white chocolate balls on top. ( The Apostles) ( without Judas) Or white Maltezers.

It tastes the best on the day the cake is made, but you can keep it for up to 3 days in an airtight container.


                                                           "Happy Easter"

                                                                 "Enjoy"