It will be Easter in less than a month, so it’s time to share some delicious and very chocolatey recipes I love baking and making at this time of year! Today I’m sharing this brilliant Easter egg cake. It’s fun and great to make with the kids in the kitchen over the Easter break. The lightest, pure Vanilla bean buttermilk cake drizzled with the most delicious chocolate ganache icing, then covered with loads of Cadbury’s Chocolate- brilliant! This bake is perfect, it’s super moist, buttery and reminded me of a Tunis cake and the chocolate icing is literally to die for! Also, you may have noticed from the pictures from this recipe and my previous recipe I am using a pretty side plate quite frequently. This was a surprise present from my Grandparent’s- they bought round some amazing plates (which will be being featured soon) and this plate in particular was won by my Great-Grandfather in a competition, I absolutely love the design and I think it is really beautiful- especially when it has a large slice of this cake on it…
Just drizzled with the warm ganache, this cake would be divine! Who doesn’t love the excuse to cover a cake with EVEN more chocolate?! You can always count me in…
Cadbury’s Creme eggs before they were all demolished…if you’ve never had these before, then your certainly missing out! For me, Cadbury makes the BEST chocolate in the world!
Ingredients- Recipe slightly adapted from Sweetapolita
Vanilla Bean Cake-
375g of plain flour
1 tsp of baking powder
1/2 tsp of bicarbonate of soda
1/2 tsp of salt
255g of unsalted butter, really soft
350g of caster sugar
Seeds from one large Vanilla Pod + 1/2 tsp of Vanilla bean paste
4 large free-range eggs, at room temperature
240ml of Buttermilk
Chocolate Ganache Icing-
200g of good-quality chocolate- I use 100g of milk and 100g of dark
300ml of double cream
2 tbsp of golden syrup
Various Easter egg chocolates of your choice- I used mini eggs, creme eggs and one large Easter egg
1. Preheat your oven to 180 degrees C Fan. Grease a large bundt tin with a little butter and dust with some flour- being sure to shake off all the excess. Set aside.
2. Whisk all the dry ingredients (flour, baking powder and soda and the salt) in a bowl together and set aside.
3. Then in a stand mixer, cream the butter, sugar and vanilla together for 5 minutes until really super creamy and fluffy. Then add the eggs one by one- beating in incorporate fully before adding the next. Now add the butter and mix though.
4. Finally, add the flour and mix fully. Spoon the light vanilla cake batter into the prepared tin. Bake for an hour or until a cake tester comes out clean. Leave to cool in the cake tin for an hour, then remove gently from pan and allow to cool for another hour.
5. For the ganache icing: In a small saucepan, on a gently heat stir the chocolate with the cream and syrup, stir until you have a thick and glossy sauce. Drizzle over a few tablespoons of the ganache sauce over the cake. Then cool the remaining ganache to room temp, then place in the fridge for about an hour to harden and set up a little.
6. Then spread the ganache over the top of the cake, decorate with your favourite Easter chocolates and enjoy! The cake will keep for up to 4 days in an airtight cake container.