Easter Chocolate Cake

In Cakes & Bread on by


Easter Chocolate CakeI came across this recipe on the BBC Good Food website.  It had 809 5-star (max) ratings so I thought it must be good.  I was looking for a chocolate Easter cake and one which I could decorate, so this seemed like the ideal recipe.

The recipe called for dark chocolate, but as I find dark chocolate a little too bitter for my taste I decided to use 200g dark chocolate and 200g milk chocolate. In that way I used 100g dark and 100g milk chocolate in the cake mixture and the same for the ganache. I suggest you use the chocolate of your choice. A reviewer of the cake said that she used Green & Black’s chocolate orange – that sounded good and something I might try in the future.

Easter Chocolate CakeThe recipe also suggested that it should be sliced, and the ganache spread between the layers. That seemed a little too fiddly for me, so I decided not to slice any of the cake and simply pour the ganache over it.  It tasted just as good.  So again – do what feels right for you.

All of the broken chocolate wouldn’t melt in the heated cream so all I did was very gently heat the bowl over a saucepan of shimmering water. The chocolate soon melted. Stir the ganache very carefully, otherwise you may create unsightly bubbles.

Easter Chocolate CakeThe best way of pouring the ganache is to pour it over the centre of the cake and then, with a palette knife, gently push it out from the centre and over the edges of the cake. It simply runs down the sides of the cake. You can then use your palette knife to sweep gently upwards around the side and over the top to make the cake slightly uneven rather than smooth all over. Don’t overwork it, otherwise it’ll lose its shine.

You’re then ready to decorate – and this is where I had lots of fun with small nests of chick eggs and little hatched chicks. Great fun for Easter!  Hope you are enjoying your Easter!

Look at these lovely lambs from Wookey Hole, Somerset, breaking into a store to steal some chocolate. Something I might do to lay my hands on chocolate!

Lambs Eating Chocolate Easter Eggs

Easter Chocolate Cake
Prep time: 
Cook time: 
Total time: 
Serves: 14 pieces
 
Ingredients
  • 200g good quality chocolate (see note about chocolate above)
  • 200g butter
  • Half tablespoon instant coffee granules
  • 85g self raising flour
  • 85g plain flour
  • Quarter tsp bicarbonate of soda
  • 200g light muscovado sugar
  • 200g caster sugar
  • 25g cocoa powder
  • 3 medium eggs
  • 75ml buttermilk (5 tbsp)
  • Grated chocolate or curls to decorate or decorate for the season ie Easter chicks etc
  • For the ganache:
  • 200g good quality chocolate (see note about chocolate above)
  • 284ml carton double pouring cream
  • 2 tbsp golden caster sugar
Method
  1. Butter a 20cm round cake tin (7.5cm deep) and line the base.
  2. Preheat the oven to gas mark 3
  3. Break 200g good chocolate in pieces into a medium, heavy-based pan.
  4. Cut 200g butter into pieces and tip in with the chocolate.
  5. Mix half tbsp instant coffee granules into 125ml cold water and pour into the pan.
  6. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
  7. While the chocolate is melting, mix 85g self raising flour, 85g plain flour, quarter teaspoon bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps.
  8. Beat 3 medium eggs in a bowl and stir in 75m (5 tbsp) buttermilk.
  9. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency.
  10. Pour this into the tin and bake for 1 hour 30 mins - 1 hour 45 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
  11. Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
  12. When the cake is cold, cut it horizontally into three (see note above).
  13. Make the ganache: chop 200g good quality chocolate into small pieces and tip into a bowl.
  14. Pour a 284ml carton of double cream into a saucepan, add 2 tbsp golden caster sugar. Heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
  15. Sandwich the layers together (if you're layering the cake) with just a little of the ganache (see note above). Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife.
  16. Decorate with grated chocolate or a pile of chocolate curls or decorate with Easter chicks etc.
Notes
The cake keeps moist and gooey for 3-4 days. Can be frozen.

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