Everybody loves the delectable chocolate that goes hand in hand with Easter but after a week of unwittingly devouring half an egg, 16 mini eggs and the better half of a Snickers while watching Great British Menu, it can get a bit tiresome.
One of our heroes, Don Draper (marketing hero, not relationship hero, I might add) once said “If you don’t like what they’re saying, change the conversation”. We’d like to apply that here in our own little way. If you’re sick of the egg, put it in a cake.
And so I have created The Leftover Easter Egg Cake. I love this recipe because the light brown sugar makes it brownie-like and the buttermilk just lifts everything, making it slightly lighter in texture. The milk chocolate in the buttercream wouldn’t normally be the chocolate of choice but it’s mild flavour make it taste really quite milky and cloud-like…
Ingredients for a large 7” round cake, split into 3 tins
100g Caster Sugar
185g Light Brown Sugar
200g Butter (softened)
230g Plain Flour
40g Good Quality Cocoa
3tsp Baking Powder
A small bag Chocolate Buttons or similar (roughly 60g)
175g Unsalted Butter
350g Icing Sugar
1 Small Easter Egg (we used Cadbury’s, roughly 100g)
Creme Egg/Mini Eggs
1 Easter Egg, Grated
Line 3 x 7” cake tins and turn your oven to 180C.
Put all ingredients in a bowl and mix until smooth and creamy. Once mixed, add your ‘chocolate chip’ Chocolate Buttons and stir in by hand.
Top Tip! To make your cakes as even as possible, weigh your mixing bowl BEFORE adding ingredients and make a note of it’s weight. Then, when you’re ready to dish out your mixture, weigh the bowl again. Take off the bowl weight from the total and then divide by however many tins you’re using. Then equally divide your mixture between tins. We like baking in separate tins because it means your cake has a more even bake and you’re less likely to get a burnt edge. This way you’ll have 3 pretty even tiers. Cracking stuff.
Bake for 20 minutes, turn around and bake for another 5-10 minutes, depending on your oven. To check your cakes are baked insert a skewer into the centre of the cake. If it comes out clean, you’re all done. If not, pop it back in for a few minutes. Then allow to cool.
Melt your chocolate in a heatproof bowl either in the microwave or a ban marie – being very careful not to burn it. Whizz up your butter in a mixer for a minute or two, then add your icing sugar. Cover with a cloth (to avoid sugar clouds) and mix until smooth. You may need to add a little hot water at this point, but remember, you’ll be adding your chocolate too, so don’t make it too runny! Then add chocolate. You want a ‘sloppy-ish’ consistency, a little more free than if you were piping cupcakes.
If you have any domed tops, just cut these off so you have relatively flat cakes. Then secure the first cake to your board with a bit of buttercream.
Slather on a layer of buttercream, then add another cake, more buttercream, and your final cake, making the stack as straight as possible.
Using a palette knife and our ‘must-have’ Plain Edge Scraper, work your buttercream all over your cake, getting in all the nooks and crannies and finishing off with a sweep of the scraper for a smooth outer. Chill in the fridge for a little while and repeat until no cake shows through your awesome buttercream coating.
Position your Creme Egg or Mini Eggs in the centre of your cake. Surround with a nest of Twirls/Flakes/the twiggiest chocolate you have lying around. At this point I added some pretty sprinkles for colour as the Mini Eggs were first to go last weekend…
Add grated chocolate to finish off, throwing it wherever you fancy (in mouth optional).
Happy after Easter everybody!