Easter lemon and elderflower almond cake

A real showstopper of a cake, this three-tiered beauty is all dark chocolate and Baileys Irish Cream. It's perfect for an impressive Christmas dessert


  • 250g butter, plus extra for the tin
  • 200g soft light brown sugar
  • 200g dark chocolate, cut into pieces, plus extra to decorate
  • 150ml Baileys Irish cream
  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
  • 100g cocoa powder
  • ½ tsp fine sea salt
  • 4 large eggs
  • 150g yogurt
  • 250g unsalted butter, softened
  • 400g icing sugar
  • 50ml Baileys Irish cream


    1. Heat the oven to 180C/fan 160/gas 4. Butter and line the base and sides of three deep 20cm springform cake tins. Gently heat the butter, sugar and dark chocolate in a small pan until melted and combined. Pour in the Baileys and leave to cool slightly.
    2. Mix together the flour, bicarb, cocoa powder and salt in a large bowl. Pour in the melted ingredients and mix well. Crack in the eggs and add the yogurt, then pour in 50ml of just-boiled water and stir to combine. Divide equally between the three tins and bake for 20 minutes until risen. Leave to cool completely in the tins.
    3. To make the buttercream, beat the butter with an electric whisk until light and fluffy, then gradually add the icing sugar, a spoonful at a time, beating well between each inclusion. Continue to beat once all the sugar is in for 2-3 minutes for a light and fluffy frosting. Stir through the Baileys.
    4. Put one of the sponges on a cake plate or stand, and spread the top with a 1cm-thick layer of icing. Repeat with the other two sponges. Use the remaining icing to ice the sides.
    5. Finish by grating over lots of dark chocolate, then cut into slices to serve.