Gorgeous Chocolate Cake with Easter Eggs

• You'll need two spring form tins 20 cm (8 inches) set the oven to 180 C / 350 F.
• To make the cake add all of the dry ingredients and mix. Add the wet ingredients into a bowl and give it a whisk. Stir the two mixtures together till well combined. It will be quite liquid
• Pour this into two lined tins and sit each onto a piece of foil (to stop leaks).
• Bake approximately 1 hour. It could take longer. Insert a knife into the centre. it should come out clean or even just slightly damp when done.
• Cakes are best chilled before cutting and decorating .
• Cut each cake, evening off at the top by cutting off the round tops and making them flat. Then cut into two even rounds.( in half) Now you should have 4 cake rounds.

For the buttercream

• Beat the butter and cream cheese till light and fluffy. Add the cooled chocolate, vanilla and the icing sugar and beat till light and fluffy.
• Divide into 4 bowls. I coloured 3 shades of yellow and 1 a light pink. You make the colours you want or no colours at all.

For the Strawberry flavoured paint

• Put the jam and the lemon juice into a pot and heat just till mixed ( or put into the microwave). stir till combined . ool a bit
• Put down the first round onto a cake plate and paint with the strawberry jam. Then cover with 1/4 of the strawberry coloured buttercream filling.
• Continue this until the last round. If you have strawberry jam left paint the cake with it just to hold some of those crumbs to the cake.
• Start to buttercream the cake with the remaining buttercream you have. If making an ombre cake start with a light colour and smooth over before starting with the next colour in the space up from the last. Finish with the darkest colour then run a knife around the whole cake taking off any excess and smoothing over.
• Decorate with your favourite chocolates and Easter eggs before chilling