Victorian Easter Cake

Every Easter at my Aunts house there was always a wonderful Victorian Easter Cake awaiting to be sliced and served after brunch with the gathering family. The cake always had a hint of mocha in it that made every mouth water with delight. The smell of sweetness looking pretty on a crystal serving cake dish. My Aunt would be brewing coffee and preparing for that one wonderful dessert. So this Easter I share with you the one cake that makes my family's Easter so special. Children usually enjoy the frosting while the adults love the lightly sweetened cake with their after brunch coffee.

Use two 7 inch round cake tins, three mixing bowls, and a mixer. You'll also need a spatcula, a large spoon, and a cheese grater.

Make Easter yummy with this recipe that my family has been using through the generations. You'll need these ingredients to start with.

3/4 cups of butter
3/4 cups of sugar
3 eggs
1 1/2 cups of self rising flour
1 tablespoon of strong black coffee
1 tablespoon of cocoa powder mixed with 2 tablespoons of boiling water

Let us start with the making of the cake then we'll get mixing with the frosting. Preheat the oven at 350F Grease and flour two round 7 inch baking tins (cake pans). In a bowl cream the sugar and butter until fluffy. Add the eggs one at a time beating well after each other into the sugar and butter mixture. Fold in the flour.

Divide the mixture into two bowls (evenly proportioned) Fold the coffee into one bowl and the cocoa in the other.

Place alternate spoonfuls of each mixture (from the two bowls) side by side in the cake tins. Bake for 25 - 30 minutes. When they are done cooking, turn upside down on a cooling wire or cutting board to cool off.

Now it is time to make the frosting. You'll need the following.

1 chocolate Hershey candy bar
1 cup of chocolate chips
2 tablespoons of instant coffee
2 tablespoons of water
2 1/2 cups of heavy whipping cream

While the cake is cooling, this only takes about 15 minutes to make. Whip your heavy cream until fluffy and almost stiff. Set aside the whipped cream. Melt the chocolate chips in a sauce pan. Pour in your instant coffee and water and stir until smooth. Remove the chocolate and coffee mixture from the heat and fold into the whipped cream.

When the cake is cool place one layer of cake onto a plate or platter, put some of the frosting on the top and sides. Next put the other layer of cake on top of the frosted cake and cover with the frosting. With the Hershey bar, take a grater and grate it into shavings over the cake. Be sure to refrigerate it before serving.

You can also decorate this Victorian Easter Cake with pretty little flowers such as pansies, rose buds, and a few green leaves. Just set these cute little flowers on the top in the center of the cake. Put the cake on a pastel colored serving platter and set pansies, roses, and leaves around the cake as well. It will be a cheerful delight to the family!

Happy eating!