Chocolate Easter Egg Cake

Name: Chocolate Easter Egg Cake
Yield: 12 serving
Ingredients: 450 gm plain flour; 600 gm caster sugar; 90 gm dark cocoa powder; 3 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon salt; 125 ml oil; 400 ml buttermilk; 4 large eggs; vanilla; 500 gm butter; 250 gm cream cheese; 200 gm white chocolate; 300 gm icing sugar; 1 cup of strawberry jam; 60 ml lemon juice; 1 teaspoon vanilla; 3 Colours :; 2 packets eggs

User Reviews

5.0

3 reviews

Excellent

Servings
12
Course
Dessert, Cake, Others

Chocolate Easter Egg Cake

Iris Warren

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This is the best chocolate cake you will make this year. its just a bonus you can have it for Easter! Australian Cups are used in this recipe

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Ingredients

Servings

450 gm plain flour 3 cups
600 gm caster sugar 3 cups
90 gm dark cocoa powder 3/4 cup
3 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
125 ml oil 1/2 cup
400 ml buttermilk 1 1/4 cups
4 large eggs
vanilla

Buttercream

500 gm butter - unsalted softened
250 gm cream cheese softened
200 gm white chocolate melted
300 gm icing sugar

Strawberry Paint

1 cup of strawberry jam
60 ml lemon juice 1/4 cup
1 teaspoon vanilla
3 Colours : I used yellow x 3 shades of paste and pink for the middle..
2 packets eggs mixed colours

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Instructions

You'll need two spring form tins 20 cm (8 inches) set the oven to 180 C / 350 F.
To make the cake add all of the dry ingredients and mix. Add the wet ingredients into a bowl and give it a whisk. Stir the two mixtures together till well combined. It will be quite liquid
Pour this into two lined tins and sit each onto a piece of foil (to stop leaks).
Bake approximately 1 hour. It could take longer. Insert a knife into the centre. it should come out clean or even just slightly damp when done.
Cakes are best chilled before cutting and decorating .
Cut each cake, evening off at the top by cutting off the round tops and making them flat. Then cut into two even rounds.( in half) Now you should have 4 cake rounds.

For the buttercream

Beat the butter and cream cheese till light and fluffy. Add the cooled chocolate, vanilla and the icing sugar and beat till light and fluffy.
Divide into 4 bowls. I coloured 3 shades of yellow and 1 a light pink. You make the colours you want or no colours at all.

For the Strawberry flavoured paint

Put the jam and the lemon juice into a pot and heat just till mixed ( or put into the microwave). stir till combined . ool a bit
Put down the first round onto a cake plate and paint with the strawberry jam. Then cover with 1/4 of the strawberry coloured buttercream filling.
Continue this until the last round. If you have strawberry jam left paint the cake with it just to hold some of those crumbs to the cake.
Start to buttercream the cake with the remaining buttercream you have. If making an ombre cake start with a light colour and smooth over before starting with the next colour in the space up from the last. Finish with the darkest colour then run a knife around the whole cake taking off any excess and smoothing over.
Decorate with your favourite chocolates and Easter eggs before chilling