The Ultimate Easter Cake

Try your hands at impressing your friends and family with this yummy Easter cake recipe from bakingmad.com! This chocolate delight will be sure to leave you wanting more.  To make the cake, you’ll need:    175g self-raising flour   50g cocoa powder   225g unrefined golden caster sugar   225g unsalted butter   1 tsp… Read more »

by RachelGilbey 2 years ago

Try your hands at impressing your friends and family with this yummy Easter cake recipe from bakingmad.com! This chocolate delight will be sure to leave you wanting more. 

To make the cake, you’ll need: 

  •   175g self-raising flour

  •   50g cocoa powder

  •   225g unrefined golden caster sugar

  •   225g unsalted butter

  •   1 tsp vanilla extract

  •   3 eggs

  •   2 tbsp milk

Ingredients for the filling:

  •   60g white chocolate

  •   60ml double cream

Ingredients for the topping:

  •   200g dark chocolate

  •   100g milk chocolate

  •   225ml double cream

Ingredients for the decoration:

  •   18 Kit Kats (or similar)

  • 3x 90g packs of mini chocolate eggs

Method:

  1. Preheat your oven to 180c. Grease and line an 18cm deep cake tin or if you prefer, use two smaller, equally sized cake tins. 

  2. Sieve the flour and cocoa together in a bowl.

  3. In another bowl, beat the butter and sugar together until light and fluffy. Add one egg at a time with a little flour/cocoa mix and milk and then beat in between each addition. Fold in the remainder of the flour and cocoa together with the vanilla extract.

  4. Pour the mixture into the lined cake tin and bake in the oven for 30-40 minutes. Leave the cake to cool before taking it out and putting it on a rack to completely cool.

  5. Whilst the cake cools, prepare the filling. Melt the white chocolate and cream together in a bowl over a pan of hot water, stirring occasionally to combine. Be careful not to let the chocolate overheat as it can turn grainy. Once melted, stir gently and leave to cool and thicken. Cut the cake into two even layers (unless you have used two cake tins), then spread the filling onto one half of the cake.

  6. To make the topping, melt the dark and milk chocolate and cream together in a bowl over a pan of hot water, stirring occasionally to combine. Be careful not to let the chocolate overheat. Once melted, stir gently and leave to cool and thicken slightly before spreading it onto the cake, covering it completely. Use a hot pallete knife to smooth off the surface.

  7. Whilst the icing is still wet, stick the kitkat biscuits around the outer side of the cake and fill the top with mini eggs. Once ready, slice and share with friends!


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Did you give it a go? 

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For the full recipe from Baking Mad, visit: bakingmad.com/recipe/ultimate-easter-chocolate-cake