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.
