Chocolate Easter-egg cakes

Chocolate Easter-egg cakes

By
From
Treats
Makes
24
Photographer
Danielle Wood

These are the perfect Easter treat, and egg cartons are a fun way to transport your mini-sized cakes in handy half-dozen or dozen batches. Recycle your leftover cartons, or look online for different coloured cartons to purchase. Pop the cakes into paper cases to make them easier to lift out and eat.

Chocolate cake

Ingredients

Quantity Ingredient
50g cocoa powder
1 1/2 teaspoons vanilla extract
125ml boiling water
175g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
110g unsalted butter
100g caster sugar
100g dark brown soft sugar
2 large eggs
60ml milk

Ganache

Quantity Ingredient
75g dark chocolate, chopped into small pieces
75ml double cream

To decorate

Quantity Ingredient
24 mini chocolate eggs

Method

  1. Preheat the oven to 170°C.
  2. Lightly butter and line a 20 x 20 cm square cake tin. Mix the cocoa powder, vanilla extract and boiling water in a small bowl until combined, then set aside to cool. Into a clean bowl sift the flour, baking powder and salt, stir to combine and set aside.
  3. Using a food processor with the beater attachment, beat the butter and sugars for 3–4 minutes, or until the mixture is pale and creamy. Add the eggs to the butter mixture, beating well after each addition. Add the milk, plus the cocoa and flour mixtures, and continue to beat. Scrape down the sides of the bowl to make sure that all of the ingredients are well incorporated.
  4. Pour the mixture into the prepared tin and bake for 20–25 minutes, or until a skewer inserted into the cake comes out clean.
  5. Remove from the tin and set the cake aside to cool on a wire rack.
  6. To make the ganache, place the chopped chocolate in a bowl. Heat the cream in a saucepan until it is bubbling, and then pour the cream over the chocolate. Whisk until it is completely smooth and all of the chocolate has melted. Set aside to cool, then chill for 20 minutes, or until thickened. Once your chilled ganache has thickened, beat with a spatula until it is smooth.
  7. To assemble the cakes, cut out small shapes using a round 3 cm cutter. Use a spatula or knife to frost the cakes with the ganache. Place each cake in a mini cupcake case and decorate with a mini chocolate egg. Store in a tin or an airtight container in the fridge for up to 3 days. Serve at room temperature.
Tags:
Treats
April
Carter
gift
handmade
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again