Easter in England has a very special atmosphere. It’s a time made up of small, simple things: the smell of roast lamb in the oven, children laughing as they hunt for chocolate eggs in the garden, the first flowers finally starting to bloom. There’s a calm and familiar feeling.
At the table, tradition calls for roast lamb, served with crispy potatoes, vegetables, and that famous mint sauce which might seem unusual at first… but soon wins you over. It’s a dish that speaks of family and slow Sundays.
And then, of course, there are the sweet treats: hot cross buns, found everywhere during the Easter holidays, full of cinnamon and spices. And naturally, chocolate eggs, which here are a true institution. They’re given as gifts, hidden in gardens and shared with love.
But today, we’d love to share a recipe we adore: a simple, rich chocolate cake, perfect for the season, or for any time that calls for a little extra sweetness.
Chocolate Cake
Ingredienti
340 gr salted butter at room temperature »
340 gr caster sugar
6 whole eggs
110 gr bitter cocoa powder
270 gr plain flour
10 gr baking powder
25 gr milk
For the filling
340 gr salted butter at room temperature
340 gr icing sugar
70 gr bitter cocoa powder
Sufficient milk
Procedure:
- Preheat oven to 160°c, gas mark 3, 320°f
- Line a 20 cm diameter high sided (at least 7 cm) cake tin with ovenproof paper
- Beat the butter and sugar together for about 11 minutes until you have a pale creamy mixture
- Slowly add 3 eggs, one at a time making sure each egg is well mixed in before adding the next
- Continue adding the remaining eggs alternating with the sieved flour, cocoa powder and baking powder. Add the milk and mix well, Pour the mixture into the cake tin and bake for about 1 hour. Allow to cool in the cake tin for about 5 minutes before transferring to a wire rack
For the filling
Beat the butter and icing sugar in a mixing bowl until you have a pale creamy mixture
Add the cocoa powder and milk and beat until you have a frothy mixture
Cut the cake horizontally into two equal discs
Spread the chocolate cream over the first layer, cover with the top layer and spread the remaining butter cream over the surface. Decorate to please
Scottish Blend
A blend that tells the story of our roots. A beautiful mix of Assam and Ceylon teas, a bold yet refined blend,, with delicate citrus notes that arrive softly, like a cool breeze from the Highlands.
We dedicated this tea to Scotland, the homeland of Isabel Cargill, who with love and vision founded Babingtons–and the land that gave us our beloved Scones.
Scottish Blend is wonderful with a slice of our chocolate cake: enjoy it plain, or with a splash of milk and a hint of sugar — the British way.
A true, comforting treat.
And finally, a little tip we love to share with our curious and tea-loving customers: this chocolate cake is best enjoyed with a cup of tea. We suggest two pairings:
Or…
Forest Fruits
A wonderfully fruity herbal infusion, bursting with berries and completely caffeine-free. Perfect for little ones, but just as irresistible for grown-ups.
It’s not too sweet, has an enveloping taste and pairs beautifully with our chocolate cake, creating a moment of pure harmony.
A joyful and colorful pause, just like a springtime!