Topped and stuffed with candy speckled eggs, this super chocolatey cake will satisfy any sweet tooth on Easter!
100 grams cocoa powder
350 grams all-purpose flour
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
450 grams caster sugar
350 grams unsalted butter, softened
4 large eggs, at room temperature
350 milliliters milk
375 grams dark chocolate
300 milliliters thickened cream
200gm good quality dark chocolate
25 grams butter
25 grams brown sugar
125 milliliters cream
Various Chocolate Easter eggs.
One large Easter egg, small speckled eggs
Add chocolate and cream into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until mixture is smooth. Cover with plastic wrap and let it set at room temp. When you pipe it, you may need to soften it to get it to a piping consistency. To do that, microwave for 5 seconds, using a metal spoon to mix it (because it will be stiff).
Combine all ingredients together in a large microwave safe bowl. microwave for 20 seconds at a time, mixing each time until mixture is smooth. Cover with plastic wrap and let it set at room temp.
Preheat a fan-forced oven to 180C (356). You'll need three, 6 inch cake tins. Spray them with cooking oil and line the bottom with baking paper. To do this you'll need to trace the bottom of the tin onto some baking paper, fold it over three times and cut out the circles just a little smaller than the circle. Set aside
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
Next, add milk and eggs in a jug and whisk until well combined.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each cake tin 3/4 of the way. Bake for 40 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
Fill a piping or zip lock bag with chocolate ganache and pipe a little dab on the bottom of a 7 inch cake board. This will help your cake stick on top of the board. Pipe an even amount of frosting on top of the first layers. Sprinkle crushed mini speckled eggs on top. Add second layer on top, pressing down firmly to help the cake stick on top and repeat with the second layer before you add the third layer on top.
Use an offset spatula add frosting on top of the cake and work it around the sides of the cake. You'll need to work fairly quickly as the ganache can set if it's a cooler day. If this happens dip the spatula in boiling water and dry it well to help soften the ganache as you continue working with it.
Once you've covered the cake use a bottle squeezer to add drips of the chocolate sauce around the cake. You may need to warm the chocolate sauce up a little to get it to a consistency where it drips. The best way to test its right is to drip some off your finger and see how it drips. If it's super runny you'll need to wait for it to cool down a little first.
To finish off the cake add some speckled eggs down the bottom of the cake and add some on the top as well.