This cake uses one of my favourite types of chocolate you can only get an Easter – Cadbury’s Mini Eggs. So I have decided to make a quick and easy cake to showcase these seasonal chocolates. This is a colourful and tasty cake that will sure to a shower-stopper desert to finish your Easter Sunday feast!
Edit 1: There was supposed to be a video along with this blog post, however, when I came around to editing it half the footage I had captured was corrupted, I am sorry about this! Hopefully, there will be another video when I next post a new recipe.
Edit 2: Almost a year later I have finally made a video on how to make this cake! See the video below!
Also here is view from the top of the cake.
Ingredients:
Cake:
335g Soften Butter/Baking Spread
335g Caster Sugar
335g Self-raising Flour
6 x Eggs
2 Tsp Vanilla Extract
1 ½ Tsp Baking Powder
Buttercream:
800g Icing Sugar
250g Soften Butter
2 Tsp Vanilla Extract
3-4 Tbsp Milk
Filling
1 x Batch of Dark Chocolate Ganache
Decoration:
600g Cadbury's Mini Eggs
1. Pre-heat the oven to 180C/350F/Gas Mark 4. Next in a large mixing bowl mix together the caster sugar and soften butter/baking spread until the ingredients become paler in colour.
2. Add the vanilla extract and then add the eggs one at time and mix.
3. Add the self-raising flour and baking powder and mix until all of the dry ingredients are fully incorporated.
4. Divide the cake mixture into three 20cm lined baking tins and smoothen the top.
5. Bake the cakes for 20-25 minutes, the cakes should be golden brown and when a skewer is placed through the middle of the cake the skewer will come out clean.
6. Leave the cake cool on a wire rack for 30 minutes. Now make the ganache, in a separate bowl break up the chocolate into small pieces and then heat the double cream until the cream starts to simmer. Once the cream is simmering pour the cream over the chocolate and mix until all the chocolate has melted. Divide the ganche into two bowls: one for the cake filling and the other for the top of the cake.
7. Now to make the buttercream place the soften butter into a large mixing bowl and mix until the butter becomes paler in colour. Now add the icing sugar and vanilla extract and mix again. Slowly add the milk until you get a spreadable consistency.
8. Transfer the buttercream to a piping bag fitted with a Wilton Large Round tip. Then place one layer of cake onto a serving plate and pipe a ring of buttercream around the outside of the cake and then place half of the ganache in the middle of the cake.
9. Repeat this process again for the next layer of cake and then coat the cake with buttercream, here is a tutorial on how to do this.
10. Once the cake is coated with buttercream, place the cake in the fridge for 30 minutes.
11. Once the ganache has cooled to around body temperature, remove the cake from the fridge. Next, pour the ganache into a squeeze bottle, this will help you to make nice clean ganache drips. Squeeze the ganache over the cake and then with an offset spatula carefully push the ganache over the side of the cake to get the drip effect.
12. Let the ganache set for 5 minutes and then place the Cadbury's Mini Eggs over the top of the cake.
Here are some other cake and Easter recipes you may like!
