Ready for Chocolatey Easter Deliciousness ?
We’re excited to share our favourite chocolate cake recipe, primped and preened to majestically entertain at Easter time.
You will need two cakes, and a double batch of chocolate buttercream or ganache (recipes below) plus a bag of pastel candy coated Easter eggs. We found our eggs at Sydney’s Perfection chocolate shop. Once the cakes have been baked and cooled, slice each one crossways in half. Stack the cake halves together using the buttercream or ganache. Coat the stacked cake in buttercream or ganache. Decorate with the easter eggs. Beautiful!
(An updated and gorgeous version of this cake (from the kitchen of Elza Levin) is in our new book, Now for Something Sweet: Chocolate and Marmalade Celebration Cake)
1 cup cream
350 g good quality dark chocolate, chopped
Heat the cream until it comes to the boil. Remove immediately from heat. Pour cream over chopped chocolate and butter and stir until mixture is combined and smooth. Place ganache in the refrigerator for around 45 min to thicken and then spread over cake.
BUTTERCREAM ICING: (Thanks to Savoury Sweet Life for the recipe)
250 g unsalted butter, softened
480 g icing (confectioners) sugar
60 g (½ cup) cocoa powder
½ teaspoon salt
2 teaspoons vanilla extract
80 ml (4 tablespoons) milk
Cream butter for a few minutes in a mixer with the paddle beater attachment on medium speed. Turn off the mixer. Sift 400 g of the sugar and the cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase to medium and add vanilla, salt, and milk and beat for 3 minutes. If your icing to be stiffer, add a little more sugar. If it needs to be thinned out, add additional milk 1 tablespoon at a time.