Chocolate walnut cake

1.5 cups caster sugar
1 cup rice bran oil
2 eggs, lightly beaten
2 tsp vanilla essence
1 cup buttermilk
1.5 tsp bicarb soda
2 tsp white vinegar
1.25 cups SR flour
extra 1.25 cups plain flour
1/4 cup dark cocoa powder
1 cup walnuts, finely chopped
200g milk choc, to serve
10 small milk chocolate easter eggs to serve
10 small dark chocolate easter eggs to serve

Chocolate glaze
1/2 cup caster sugar
2 tbsp dutch cocoa powder
3/4 cup water
1 tsp vanilla essence

1. Preheat oven to 180C. Grease 6-8 cup fancy fluted ring tin with melted butter then dust with flour.
2. Put sugar and oil in the small bowl of an electric mixer and beat until well combined. Add egg and vanilla, then beat until mixture is thick and pale yellow. Put buttermilk, bicarb soda and vinegar in a jug and mix until well combined.
3. Sift flours and cocoa into a large bowl. Make a well in the centre of dry ingredients and buttermilk mixture, egg mixture and walnuts and stir to combine.
4. Spoon mixture into prepared tin and smooth surface. Bake for 1 hour or until cooked when tested with a skewer. Stand tin on a wire rack for 10 mins before turning out to cool completely.
5.To make choclate glaze, put all ingredients in a small heavy based pan over a low heat. Cook, tirring for 3-4 mins or until sugar is dissolved. Simmer for a further 4-5 mins or until mix is thickened. Set aside to cool.
6. Put cake on baking paper over a wire rack. Spoon and brush glaze onto cake. Using a vegetable peeler, peel stirps of chocolate to form curls. Arrange curls around top edge of cake, then fill hole with easter eggs. Cut cake into wedges to serve.