This is the perfect Easter celebration cake, looks spectacular but is actually so simple to do!
Layers of moist mini egg chocolate cake, sandwiched with smooth chocolate buttercream, coated with vanilla buttercream and topped with easter decoration. Just follow these simple steps to make the perfect Easter treat.
- 350g plain flour
- 370g caster sugar
- 60g cocoa powder
- 1tsp bicarb
- 1/2 tsp salt
- 150g mini eggs (chopped into small chunks)
- 1 cup cold coffee
- 240ml buttermilk
- 225ml veg oil
- 3 eggs
For the buttercream:
- 300g softened butter
- 680g icing sugar
- 100g dark chocolate
- mini eggs
- brown and teal/turquoise food paste (click here for the food paste I use)
- edible gold glitter
- First off we need to bake the cakes so they can cool before we ice them. So you’ll need to preheat your oven to 170 degrees and line four 6″ round cake tins with baking paper, if you don’t have four you can just bake how ever many you have then remove the cakes from the tins and bake the rest of the mixture.
- This is one of the easiest chocolate cake recipes to make, all you need to do is sieve into a large mixing bowl your flour, sugar, bicarb and salt then add your chopped mini eggs.
- Then in another bowl (or a large jug also works) whisk together the cooled coffee, buttermilk, oil and eggs. The buttermilk may split as it’s mixed with the oil, but don’t panic when you combine it with the dry ingredients it’ll become smooth.
- Make a well in the middle of your dry ingredients and pour in your wet ingredients a bit at a time. Make sure you whisk thoroughly after each time, as this will insure a smooth cake batter.
- Once it’s all mixed together you can pour it evenly between your four tins. Then bake for 15-20 minutes, or until the cake springs back when you press the top.
- Now leave them for a couple of hours until they’re completely cool, if they’re too warm when you ice the cake the icing will melt and the whole cake will just collapse so this is really important!
- Whilst your cakes are cooling you can make your buttercream.
- Put your softened butter into a mixer and beat for about five minutes, the butter should go pale in colour and be silky. Then sieve in your icing sugar half at a time, making sure you beat the icing well in-between.
- Once you’ve added all the icing sugar your mixture will be quite thick, so add in about 2 tbsp of milk and a tsp of vanilla and mix again. You’re mixture should now be pale white in colour and silky smooth in texture.
- Now put just under half of your buttercream in a bowl, this will be used for the chocolate buttercream. All you need to do for this is melt your chocolate slowly in the microwave and leave it to cool a little, then mix it into your buttercream. Set aside about 3 tbsp of your chocolate buttercream and put in a piping bag with a star nozzle, this is for the decoration on the top. (click here for the nozzle I use)
- Back to the other half of your buttercream, we need to add some colour! I tried to get a duck egg blue colour for my cake, so I used a little light blue food paste mixed with some teal food paste and this made the perfect colour. Make sure you mix the colour in well, you don’t want large lumps of colour as this can effect the overall look of the cake. Also make sure you use food paste colours and not liquid food colouring as this can effect the consistency of your buttercream.
- Once your happy with the colour set it aside and prepare your brown and gold for the speckles on the cake. For the brown speckles mix 1 tsp of brown food paste with 1 tsp of water and for the gold speckles mix 1 tsp of gold glitter with 2 tsp of water. We’ll flick these onto the cake with paint brushes once it’s iced so they need to be quite runny.
- Once you’ve prepared the icing, all the decoration for the cake and the cakes are cooled completely you can start putting it all together. If your cakes are a little uneven in height, or they have a hump on the top from where they’ve risen in the oven, just level them all out so all of your cakes are the same size.
- Start by spreading a little icing onto your cake board (or whatever you’re icing your cake on to) to stick your cake down, and put on the first layer of cake. I ice the cake with the bottom up so I’m always icing on a flat smooth surface and I use a pallet knife as it’s easier to spread evenly. Smooth over a blob of your chocolate buttercream, then add the next layer. Do this until all the cakes are sandwiched together with the chocolate buttercream.
- Now using your duck egg blue coloured buttercream, ice around the outside of the cake. This is your crumb coat, so it doesn’t matter if crumbs show through in your icing. You just want a nice thin layer of buttercream to hold in all the crumbs. This needs to be smooth as this is the base for the final shape of your cake. I use a flat scraper to make sure I get smooth sides and a smooth top to my cake, click here to buy yours.
- Once you’re happy with your crumb coat put in the fridge for about an hour, or until the buttercream feels set and hard.
- Now ice over your final layer of blue buttercream, making sure the top and edges are smooth. When you’re happy with how your cake looks you can add the speckles.
- Start with the brown and using a paint brush flick it all over your cake, this can get so messy so make sure you put something behind your cake to prevent getting speckles all over your kitchen! Once you’ve done this do the same with the gold. Don’t go too mad, just do a light flicking as you don’t want your cake to go a funny colour!
- Now all that’s left to do it pipe on top six swirls of your chocolate buttercream you reserved in your piping bag earlier, and add a mini egg to each swirl. Then you can enjoy your spectacular cake!