This year, I baked two cakes for Easter: a chocolate cake and a "Drunken Izidor" cake. This is the chocolate cake.

Instructions:

1. I make the chocolate sponge cake with the 5 eggs in the usual way, baking it in a 22 cm (9-inch) cake pan. I beat the whole eggs with the sugar until fluffy, then gently fold in the flour mixed with cocoa powder. Bake in a preheated oven at (medium) 160-170°C (320-340°F) for 20–25 minutes.

2. For the cream, I beat the butter (or margarine) with the powdered sugar. Then I cook a thick pudding from the pudding powder, 1 tbsp cocoa powder, 4 tbsp sugar, and 2 dl milk, letting it cool completely. I mix the cooled pudding into the butter-sugar mixture and whip it until fluffy. Finally, I add an extra tablespoon of cocoa powder and mix well again.

3. I cut the sponge into 3 layers, fill it with the cream, and spread the cream on the sides and top. I create decorative lines on top and finish by decorating with the Easter-themed chocolates and candies.