If you are having guests over for Easter, you are going to need a showstopping cake to make itself seen amongst all of the chocolate eggs and their colourful wrappings.
I saw little point in trying to avoid the chocolate theme with this cake – we all know that Easter is the one day that it is entirely acceptable to eat chocolate for and with every meal, and snack inbetween. This cake is a celebration of chocolate with a delightful whipped fudge frosting, which I think you will enjoy.
Finish your cake off with a fashionable chocolate drip which is fun and easy to do at home, then throw chocolate at it. I will not be held responsible for any chocolate overdoses that may occur as a result of this recipe!
This recipe was created exclusively for Food Thoughts Cocoa
You will need:
3x 8” round sandwich cake tins
Preheated oven 160⁰C / 325⁰F / Gas Mark 3
For the cake:
330g dark chocolate
330g unsalted butter
3 tbsp instant coffee granules
190g plain flour
190g self-raising flour
60g Food Thoughts Cacao Powder
1 tsp bicarbonate of soda
pinch of salt
720g caster sugar
55ml vegetable oil
60g Food Thoughts Cacao Nibs
For the Whipped Fudge Frosting:
225g dark chocolate
180ml double cream
115g golden syrup
To make the Chocolate Drip & Decorations:
150g dark chocolate
100g unsalted butter
small chocolate Easter egg
selection of Easter treats (small chocolate eggs, chocolate bunnies, sprinkles etc)
- Begin by melting dark chocolate and butter in a large saucepan with coffee granules and water, over the lowest heat that you can, until only a few small lumps remain.
- Combine flours, Food Thoughts Cacao Powder, bicarb, salt, and sugar in a large mixing bowl. Stir all together into one dry mix.
- In a jug, fork together eggs, buttermilk and oil until combined. Pour this into the dry ingredients and mix until you have the start of a thick paste.
- Pour the melted chocolate mixture onto the dry paste and mix to combine into a thick and glossy chocolate batter.
- Add Food Thoughts Cacao Nibs, which will be like a cross between chocolate chips and nuts when baked into this chocolate cake.
- Divide the batter evenly between 3x 8” sandwich cake tins, each one lined with baking parchment.
Bake in a preheated oven for 45-50 minutes, until a cocktail stick comes out with just a few crumbs but no wet batter attached to it. Allow these cakes to cool completely in their tins before turning out for decorating.
- To make the Whipped Fudge Frosting, chop the chocolate and set it aside in a heatproof bowl.
Gently heat cream and syrup together until just below boiling point.
- Pour the hot cream mixture onto the chocolate and stir until combined with no lumps remaining.
Set the frosting aside to cool, uncovered, in the fridge until room temperature. This should take around 30 minutes.