Speckled Egg Cake
User Reviews
5.0
6 reviews
Excellent
Speckled Egg Cake
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This Speckled Egg Cake consists of fluffy white cake layers that aredotted with finely shaved chocolate. And then topped with a vanilla frosting.
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Ingredients
Cake Layers:
- 4 ounces milk and dark chocolate
- 2 1/2 all-purpose flour sifted
- 1/4 cup corn starch sifted
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 1/2 cup sour cream
- 5 large egg whites
- 1/4 cup neutral oil
- 1/2 cup unsalted butter at room temperature
- 1 3/4 cups granulated sugar
- 1 teaspoon pure vanilla extract
Egg Blue Buttercream:
- 1 1/2 cups unsalted butter at room temperature
- 4 cups powdered sugar sifted
- Pinch kosher salt
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- food coloring gel (teal and dark blue)
Speckled Egg Effect and Nest:
- 1/3 cup sweetened coconut flakes
- 1 tablespoon baking cocoa powder
- 2 tablespoons dark rum (you could also use vodka or vanilla extract)
- 1 new small paint brush
Instructions
To Make the Cake Layers:
- Preheat oven to 350 degrees F. Line two 8-inch cake pans with rounds of parchment and grease the sides with cooking spray or flour and butter. Set aside.
- Using a vegetable peeler, shave the chocolate. If they’re long shavings, transfer to the fridge to chill and then break up with your hands.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In a large measuring cup, measure out the milk and whisk in the sour cream until mostly smooth; add the egg whites. Whisk together and set aside.
- In the bowl of a stand-up mixer (or using a large bowl and an electric hand mixer), add the butter, sugar, neutral oil and vanilla extract or vanilla paste. Beat until fluffy, about 2 to 3 minutes. Next, rotating between the milk/egg white mixture and the dry ingredients to the bowl, ending and beginning with the liquid mixture. Beat for an additional 20 seconds, until everything is combined and cohesive. Give it a manual stir with a spatula just to ensure all of the flour at the bottom of the bowl is properly combined. Add the chocolate fold it in until combined.
- Divide the batter amongst the two cake pans and using a spatula, even out the top and spread the batter to the edges of the cake pans. Transfer to the oven to bake for about 30 to 35 minutes, until a skewer inserted into the center comes out clean.
- Remove from the oven and allow to cool for about 5 to 10 minutes in the pan before inverting them onto cooling racks.
To Make the Buttercream:
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter. Beat for about 30 seconds or so just until the butter is mostly smooth. Add the sifted powdered sugar and salt. I like to cover my mixer with a clean kitchen towel so the powdered sugar doesn’t spill out. Turn the mixer to low and mix for about 30 seconds. Turn the speed up to medium and beat for an additional 30 seconds.
- Pour in the heavy cream and two drops of teal food coloring gel and two drops of dark blue coloring gel. Beat on high for 2 minutes, until the buttercream is light and fluffy.
To Assemble the Cake:
- Add the coconut flakes to a baking sheet and transfer to a 350 degree F preheated oven.
- Toast for about 6 to 8 minutes, until lightly golden brown. Remove from the oven and allow to cool completely.
- Place one cooled cake layer on a cake board. Add about 1/2 cup of the frosting to the top of the first layer and smooth out into a thin even layer. Place the second cake layer on top. Add a crumb coat of the frosting to the cake and smooth the top and sides. Transfer the cake to the fridge to chill for about 20 minutes.
- Give the top one last layer and smooth it out. Mix together the cocoa powder and rum (or vodka or extract) until smooth.
- Using the clean paint brush, dip it into the cocoa mixture and flick it at the cake, rotating it every so often. This should create a speckled egg effect. Work your way around the entire cake. And then work on the top. Allow to dry, about 5 minutes.
- Gather a handful of the coconut flakes and make an “egg nest” on the top of the cake. And add a few chocolate eggs as garnish.
- Slice it up and serve!
Notes
- Tips and Tricks;
- Tips and Tricks;
- Make the cake the day before, allow to cool to room temperature and then wrap in plastic wrap. Keep on the kitchen counter and then decorate the next day.
- Allow to cool to room temperature and then wrap in plastic wrap. Transfer to the freezer for up to 3 months. To thaw, transfer to the fridge overnight. And then proceed with frosting it.
- To Make Cake Ahead:
- To Freeze Cakes:
Nutrition Information
Show Details
Serving
8g
Calories
279kcal
(14%)
Carbohydrates
52g
(17%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
18mg
(6%)
Sodium
252mg
(11%)
Potassium
174mg
(5%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
222IU
(4%)
Vitamin C
1mg
(1%)
Calcium
97mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 279kcal | 14% |
| Carbohydrates | 52g | 17% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 252mg | 11% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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