Chocolate festival cake

• 350 g Woolworths Cake Wheat Flour 
• 300 g Woolworths Castor Sugar
• 4 t baking powder
• 4 T cocoa
• Salt, a pinch
• 4 large free-range eggs, separated
• 1 cup sunflower oil, plus 2 T
• 1 t Woolworths Vanilla Extract
• 1 cup boiling water, plus 2 T
• 100 g Lindt Excellence 70 % Cocoa Dark Chocolate, chopped

For the icing:

• 600 g Woolworths Icing Sugar
• 4 T Woolworths Unsweetened Cocoa Powder
• 160 ml cup milk
• 120 g butter
• Lindt Excellence 70 % Cocoa Dark Chocolate, melted, to decorate 
• Woolworths CHUCKLES® Malted Puffs in Milk Chocolate 

1. Preheat the oven to 180°C. Grease and line 2 x 20 cm springform baking tins.
2. Sift the dry ingredients into a large bowl. In a separate bowl, combine the egg yolks, oil,
3. boiling water and vanilla, then incorporate into the dry ingredients. Fold through the chopped Lindt chocolate.
4. Beat the egg whites until firm peaks form, then fold into the mixture. Divide the mixture between the cake tins. Bake for 35–40 minutes, or until a skewer comes out clean. 
5. Allow to cool completely before icing.
6. To make the icing, sift the icing sugar and cocoa into the bowl of an electric mixer fitted
7. with a paddle attachment. Melt the butter and add the milk to slightly warm. Pour the butter and milk into the icing sugar and cocoa and beat until smooth. Chill for 20 minutes to slightly stiffen.
8. Place half of the icing onto one of the cake layers and drizzle over half of the melted Lindt. Scatter with chopped Chuckles. 
9. Top with the remaining cake layer and repeat with the icing, melted chocolate and chuckles. 

Cook's note: If baking cupcakes, adjust the cooking time to between 15–20 minutes per batch, or until a skewer comes out clean. The recipe yields 12 cupcakes.