Easter just isn't the same without some (or lots!) of chocolate is it?! Whether you've been waiting all of lent, or just want some extra choccy on your table this Easter, we think this is the cake for you; its super chocolately, simple to make and will really impress your lunch guests - plus its got mini eggs on top and a creme egg style filling!
CHOCOLATE CAKE INGREDIENTS
. 210g/ 1&3/4 cup self-raising flour
. 350g / 1&3/4 cup granulated sugar
. 65g / 3/4 cup cocoa powder
. 2 teaspoons baking powder
. 1 teaspoon salt
. 240ml / 1 cup buttermilk
. 120g / 1/2 cup oil
. 2 large eggs
. 240ml / 1 cup boiling water
. 1 tablespoon coffee granules
. 1 tablespoon vanilla
FOR YOUR CREME EGG STYLE FILLING
. 120g / 1/2 cup butter (room temp)
. 180ml / 3/4 cup corn syrup
. 60ml / 1/4 cup double cream
. 480g / 4 cups icing sugar
. Orange icing colouring
FOR YOUR CHOCOLATE FROSTING
. 360g / 1&1/2 cups butter (at room temp)
. 300ml sweetened, condensed milk
. 1 teaspoon vanilla
. 90g / 3/4 cup icing sugar
. 60g / 3/4 cup cocoa powder
. 340g / 2&1/4 cup melted dark chocolate
30 KitKat bars (Single)
350g / 2 cups Cadbury Mini Eggs
LET'S MAKE YOUR CAKES
1.First, pre-heat your oven to 350F / 180C. Then butter and flour 2 cake tins to prepare them and help your baked cake to not stick!
2. Now, sift your dry ingredients; flour, cocoa powder, baking powder into a large bowl. Add in your sugar and salt and mix in until combined.
3. In a different bowl combine your wet ingredients; buttermilk, oil, eggs and beat until fully combined.
4. Now add your wet mix into the dry milk a little at a time and mix well for around 2 minutes to get lots of air into the mix. Your mix may not be 'liquid' at this point but that's okay as it will be after the next step.
5. Use your boiling water to dissolve the coffee granules and add in the vanilla - pour it into your batter mix and combine well.
6. Now you can divide your mix evenly between your cake pans and bake them for around 35- 40 minutes - or until a skewer pressed into the centre comes out clean.
7. Allow your cakes to cool in their pans for half an hour and then gently turn them out onto a cooling rack, putting them into your fridge to cool completely.
NOW, LETS MAKE THE FILLING!
1. Start by combining your butter, corn syrup and heavy cream in a bowl until it appears light and fluffy.
2. Next, add in the icing sugar and combine until your mix appears creamy.
3. Take out about 1/3 of the mix into a separate bowl and colour it with your icing colour to get that creme egg orange.
LET'S GET THE FROSTING READY, TOO!
1. begin by mixing your butter, condensed milk and vanilla in a bowl until light and fluffy.
2. Now, sift the cocoa powder and icing sugar into your creamy mixture. Beat it gently until fully combined.
3. Add in your melted chocolate and combine until nice and smooth.
4. Pop in your fridge for around 10 minutes - making sure to beat again before you use it. If it's too stiff once you take it out from the fridge just leave it for 10 minutes to come to room temperature.
BUILD YOUR CELEBRATION CAKE
1. Let' start by snapping those KitKat bars into single bars and setting them aside (we kept ours in the fridge to keep them from going soft)
2. Once your cakes are completely cooled pop one of them onto your cake plate, making sure the flat side is faced up, then pipe a ring of chocolate frosting around the perimeter.
3. Now, spoon some of the white cream egg filling onto the cake and gently spread it out until it meets that chocolate frosting - try not to mix the two.
4. To get that creme egg look, we then pipe on circles of the orange creme egg mix randomly!
5. Lets place the next cake on top now - again, flat side up.
6. Using the chocolate frosting again, we are spreading it all over the top of the cake and around the edges - this needn't be overly neat as we are going to be covering it with decorations!
7. Now, place your KitKats around the edge of your cake - dont worry if your cake is tall and there is a gap under the KitKats
8. Using your left over Creme egg icing, pipe alternate rings of each colour ontop of the cake.
9. Now, spread the remainder of your chocolate frosting over the top of the cake! Chocolate overload!
10. Also,if you did have a gap below your KitKats then pipe some chocolate frosting around the base of your cake, under the KitKat bars to form a pretty border.
11. Finally, you can arrange your Mini Eggs on top of your cake in any design you like!
- We finished our cake by tying some ribbon around it as a pretty detail.
As you can imagine, this cake is super rich! So, we recommend using 2-3 Kitkat fingers as a guide when slicing and serving! We hope you have a beautiful Easter - be sure to share your Bella&Bear selfies with us on Insta for a chance to be featured on our grid!