Grease and line the base of 3 x 8” cake tins.
Cream together the Stork with Butter and caster sugar until light and fluffy.
Add the eggs one at time beating well after each.
Sift in the flour, cocoa powder and baking powder and fold into the cake mixture.
Divide the mixture between the tins, roughly level and bake in the oven for 25 minutes until springy to the touch. Transfer to a wire rack and allow to cool.
To make the frosting beat together the Stork with Butter and icing sugar until light and fluffy. Add the melted white chocolate and beat well. Colour a pale green colour with a little food colouring. Set to one side.
Level the tops of the cakes with a sharp serrated knife. Sandwich the three layers together with a little of the frosting and set onto a serving plate. Cover the top and sides of the cake with the remaining frosting. Set in the fridge to chill for 2 hours.
Mix together the vanilla extract and cocoa powder. Using a small paintbrush or toothbrush dip into the chocolate paint and flick the bristles to speckle the sides of the cake.
In a heatproof bowl melt together the dark chocolate and cream, stir until evenly combined. Spoon the chocolate mixture over the top of the cake creating the drips around the top edge first before filling in the centre.
Decorate with a selection of chocolate eggs and serve.
- Temperature: 160c(fan)/180c/Gas Mark 4 oC
- Baking time:
- Serves: 20