Inspired by the geese laying golden eggs in Charlie and the Chocolate Factory, this devil's food cake is the perfect Easter dessert!
Cake – triple this cake recipe
75g cocoa powder
265g all-purpose flour
1 tsp salt
3/4 tsp bicarbonate of soda
340g caster sugar
265g unsalted butter, softened
3 large eggs, at room temperature
1kg dark chocolate
500ml thickened cream
5 tbsp clear liquor (or vanilla extract)
3 tbsp gold lustre dust
Add chocolate and cream into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Allow to set at room temp. To use for the cake you’ll need to soften the set ganache in the microwave for 10 seconds at a time, using a spatula to mix until it becomes thin enough to be spreadable but hold its shape.
i) The cake recipe will need to be tripled to achieve the cake in the video. I made 1/3 of it in the video because most people don’t have mixing bowls big enough in their kitchens to make the entire recipe in one go :0)
ii) I’d also recommend reading the entire recipe so you can prepare and ensure you have all the ingredients and equipment.
iii) Just one last thing. Bake the cake before you construct it because you want the cake layers to be chilled overnight so that when you put everything together and carve it it’s a little stiffer and easier to cut without collapsing the cake. Let’s get stuck into the recipe!
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. For this recipe you’ll need to bake three 8” cakes and two 7” cakes. Spray the cake tins and line the bottoms with baking paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, bicarb soda, caster sugar and salt. 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 and mix until it resembles a fine sand like texture.
Add the milk and eggs into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill all the cake tins evenly.
Bake the cakes for 40 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling rack to cool completely before using.
You’ll need a 6” cake board for this recipe. I’d recommend using a thick one so you don’t risk cracking the chilled ganache on the cake when moving it around during the process of making it.
Place the 6” cake board on top of one of the baked and chilled 8” cakes. Use a small sharp knife to carefully cut a very shallow circle around the centre of the cake. This will act as a guide for when you carve the lower half of the cake.
Add a layer of ganache on top of one of the 8” cakes and use an offset spatula to spread around. Add the 8” cake you cut a guide into on top of that. Make sure the guide is facing up.
Use a large serrated knife to cut a curve into the top 8” cake as demonstrated in the video.
Add a dab of ganache on top of the 6” cake board. Use the spatula to spread slightly and add the curved cake on top of the cake board with the curved part sitting directly on top of the cake board.
Add a layer of ganache on top of the second layer of cake and add the third 8” cake.
Add another layer of ganache on top of the 8” cake and add the 7” cake on top, repeat with the final 7” cake layer.
So in order from the bottom it should be, curved 8” cake followed by two 8” cakes, followed by two 7” cakes.
Chill the cake for 1 hour.
Use a drinking glass to make a shallow cut into the top centre of the top of the frosted cake. This will act as a guide for carving the cake into an egg.
Here’s the trick to getting a nice egg shape. The widest part of an egg is actually toward the bottom of the egg, not in the middle. The top of an egg is slightly pointer than the bottom which is slightly flatter. So the first bottom two cake layers will be the widest that the cake gets.
Use the serrated knife to cut out the rest of the cake into an egg shape, using the above as a guide when cutting it. It’s going to be a process. Don’t carve too much away, do it little bit by little bit. If the cake is chilled (which it should be) it shouldn’t be too messy. I also found cutting it on a chopping board rather than a cake stand is much easier.
Once carved chill for an hour.
Fill a piping bag with softened ganache and pipe ganache all around the cake starting from the bottom to the top. Using a cake turner will make this really easy.
Use a small offset spatula to smoothen it out as much as you can. Chill for 1 hour.
Dip a small offset spatula into boiling water. Use the hot, wet spatula to smoothen out the ganache. You may need to carve small bits of the cake which may be sticking out or not smooth. Just keep going around the cake with the hot, wet spatula until the egg is smooth. As soon as you feel the friction between the spatula and chocolate dip it in the water again. Once you’ve got it nice and smooth let it dry completely before finishing off.
To make the gold paint add gold lustre dust and liquor into a mixing bowl. Mix. Use a pastry brush to paint the egg. Allow to dry before serving.
This cake can be made the day before serving. Thaw for 30 min before serving.