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Easter Egg Cake

Easter is upon us and I feel like a good chocolate cake is a must. This is a bit of an update on my chocolate mud cake. I found these really pretty chocolate eggs from Aldi which inspired me to make this cake.
165g softened butter
180g caster sugar
100g soft brown sugar
3 Eggs
100g s/r flour
110g plain flour
1 tsp bicarb
70 g cocoa powder
100 ml of double cream 
1 tbsp lemon juice 
100 g full fat cream cheese

For the ganache
200ml double cream heated to just below boiling.

Pour over 150g chopped milk and 100g dark chocolate, stir until combined and glossy, chill until just set.

For the Buttercream
300g softened butter
500g icing sugar
30g cocoa powder
1 tsp vanilla bean paste

Preheat the oven to @ 170˚c

1. With a hand whisk or free standing machine mix together the sugars and butter until light and fluffy.

2. Now add the eggs one at a time, beating until smooth between each egg.

3. Next sieve the flours, bicarbonate of soda and cocoa powder into a different bowl.

4. Add half the flour and cocoa mix into the egg and sugar mixture, fold in until combined.

5. Next mix together the cream, lemon juice and cream cheese.

6. And add half of this mixture into the cake batter, fold in until combined.

7. Repeat the processes with flours and then the creams.

8. Spoon into a 8 inch greased and lined loose bottomed cake tin.

9. Cook for about an hour or until a cocktail stick inserted into the centre comes away clean, leave to cool in the oven with the door ajar for 10 mins before turning out onto a wire rack.

10. Once completely cold, slice horizontally through the centre.

11. Fill with 3/4 of  the ganache, using the remaining ganache to crumb coat the cake, pop into the fridge to chill for at least an hour.

12. Whisk the butter, vanilla bean paste and icing sugar together until light and fluffy (about 4-6 minutes) Spoon a 1/4 into a different bowl and add cocoa powder whip until completely combined. Colour the remaining BC with some gel colour of your choice.

13. Cover the chilled cake with the coloured buttercream, spoon the chocolate buttercream into a piping bag fitted with a nozzle and pipe some swirl details onto the top, add a chocolate egg onto each swirl.