Easter Cake

1) Heat oven to 160c / fan assisted 140c / gas mark 3 and grease

2) Line a 20cm round cake tin with greaseproof paper. 

3) Tip the butter, syrup and vanilla into a heatproof jug and pour 300ml of boiling water over it. Briefly whisk with a fork to combine. 

4) Now add the flour, sugar, cocoa, and bicarbonate of soda into a bowl and then tip the butter mix on top. Stir till you form a smooth, lump-free batter. 

5) Scrape the mixture into the prepared tin and bake for 50-55 minutes until its well-risen and springy to touch and then allow to cool in the tin for 15 minutes before turning out onto a wire rack. 

6) Make the glaze by putting the chocolate and syrup into a small glass bowl, with 3tbsp of water, and microwave on high for 30 seconds until melted and smooth. Alternatively, you could melt the chocolate and syrup in a heatproof bowl over a pan of simmering water.

7) Let the mixture cool and then pour over your cake!

8) Decorate the cake with the chocolate shavings (you can use a knife or wide toothed grater) and small eggs (jelly eggs or chocolate eggs).