Easter Chocolate Cake
Preheat the oven to 200°C. Lightly grease a 20cm round cake tin.
Place all the ingredients for the sponge in a large mixing bowl and beat until smooth and slightly pale in colour. Turn the sponge mixture into the prepared tin.
Bake in the oven for 55 minutes to one hour, until the sponge springs back to the touch of a fingertip and a skewer inserted into the centre comes out clean.
Remove the cake from the oven, allow to cool in the tin for five minutes, then turn out on to a wire rack and leave to cool completely.
While your cake is cooling, make the icing. Put the butter and icing sugar in a large mixing bowl and beat together well. Add the melted chocolate and whisk until it is mixed evenly.
Once your cake is cooled, cover with the icing and decorate with mini eggs.