There is nothing better than celebrating Easter with a gorgeous chocolate cake and a glass of champagne but kick your champagne up a notch with a shot of Campari and a glug of grapefruit juice. This bitterness added into the champagne is a great combination with the decadent chocolate cake. What a great way to fancy up Easter Afternoon tea.
Ingredients:
- 25ml Campari
- 50ml grapefruit juice
- Champagne to top
Method:
- In a champagne flute
Chocolate cake Ingredients:
- 1 ¾ cups cake flour
- 2 cups white sugar
- ¾ cup cocoa powder
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons bicarbonate of soda
- 1 cup milk
- 2 large eggs
- ½ cup vegetable oil
- 2 teaspoons vanilla essence
- 1 cup boiling water
- Chocolate buttercream icing
- Easter Eggs
Method:
- Preheat the oven to 180C and grease 2 springform cake tins.
- In a large bowl mix together the flour, sugar and cocoa powder. Add in the salt, baking powder and bicarbonate of soda and whisk together until well combined.
- In a separate bowl whisk together the milk, eggs, oil and vanilla essence. Then slowly mix in the boiling water.
- Add the wet ingredients into the dry and stir until combined. Pour the mix into the prepared baking tins and place in the oven to bake for 30 minutes or until the knife comes out clean.
- Allow cakes to sit for 10 minutes in the tins, then run a knife along the outside, take the cakes out and place them on a rack to cool.
- Spread with chocolate buttercream icing and top with chocolate Easter eggs.
