NOTES OF NUTMEG – EASTER CAKE RECIPE

CHOCOLATE EGG PIÑATA CAKE

 

Spring is finally here, and that means it is time to enjoy the Easter celebrations. For me, Easter has always been a day to celebrate new beginnings with my family and gorge on as much chocolate as possible. I especially loved Easter as a kid. My mum would set up these fantastic egg hunts around our house and spoil us rotten with sweets for the day. With this recipe, I wanted to capture those fun sunny afternoons and bring some childish joy to your Easter festivities. This cake is surprisingly easy to make, so you can even get the kids involved in making this delicious dessert. With its secret surprise in the centre, this cake is a great showstopper for any party. Have a very Happy Easter! 

I hope you have as much fun baking this cake as I did with my neighbours! We managed to capture some of the baking fun before my phone battery ran out…

 

Chocolate egg piñata cake

DOWNLOAD THE RECIPE

(Serves 10, prep time: 1 hour, cook time: 20-25 mins)

Ingredients:

For the cake:

200g unsalted butter, softened, plus extra for greasing

100g cocoa powder

180ml hot water

6 large eggs

120ml milk

350g self-raising flour

2 rounded tsp baking powder

600g golden caster sugar

250g mini eggs

For the icing and decoration:

200g butter, softened and cubed

150g icing sugar, sifted

Grated zest of 1 orange

Red and yellow/orange gel food colour

150ml double cream

150g dark chocolate, I used a dark chocolate infused with orange oil

Small chocolate eggs to decorate.

 

Method:

  1. Preheat the oven to 180°c/fan 160°c/gas mark 4 and grease and line 4x 20cm sandwich tins
  2. In a large bowl, mix together the cocoa powder and hot water to make a paste.
  3. Sift in the flour and baking powder, then add all the other cake ingredients, apart from the mini eggs. Mix with a beater until everything is combined.
  4. Pour your batter equally across the four tins and bake them for 20-25mins. When they are done, they will be risen and shrinking slightly away from the edges of the tins.
  5. Whilst you leave your cakes to cool fully, make the buttercream icing by beating together your soft cubed butter, icing sugar and the orange zest. Add a few drops of food colour to make a pale orange and zingy buttercream. Set this aside.
  6. Over a bain marie, gently heat together the cream and chocolate to make your ganache. Once the chocolate is melted smoothly through the cream, take it off the heat and leave it to cool.
  7. Now its time to assemble the cake! On a cake board or plate lay down your first layer of cake and spread a thin layer of icing around the top rim of the cake.
  8. The take the middle two layers of cake and using a round cutter, remove the centres of those layers.
  9. Lay a hollow layer on top of the first one and spread icing around the top of this layer. Repeat with the third layer.
  10. Now gently pour your mini eggs into the centre of the cake and lay the last layer on top.
  11. Have fun smoothing the remaining icing around the edge, when baking with kids I always find it less stressful when I accept the ‘homemade look’.
  12. Gently spread the thickened ganache on top of the cake and push your mini chocolate eggs into the ganache. Happy Easter!

 

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