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Ingredients:
Cake
150g (1 cup) self raising flour
25g (1/4 cup) cocoa powder
pinch of salt
90g (1/2 cup) demerara or brown sugar
80g (1/3 cup) castor sugar
160ml (2/3 cup) vegetable oil
3 eggs
5ml (1 teaspoon) vanilla extract
60ml (1/4 cup) buttermilk
Ganache and filling
125g dark chocolate
125ml (1/2 cup) fresh cream
1 cup speckled Easter eggs
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Equipment: Kenwood Stand Mixer
Method
Making the cake:
1. Preheat the oven to 170º C. Grease a 20cm round Pyrex bowl with butter and dust with flour.
2. Sift the flour, cocoa powder, and salt in a large mixing bowl.
3. Combine both sugars, oil, eggs, vanilla and buttermilk in the second mixing bowl.
4. Add the wet ingredients to the dry and mix with a Whisk at a low speed until the batter is smooth and all the flour is incorporated.
5. Pour the batter into the Pyrex bowl and bake for about 1 hour. Test with a skewer for doneness before removing from the oven.
6. Allow the cake to cool in the dish before turning out.
Making the ganache:
1. To make the ganache, place the chocolate and cream in a heatproof bowl and microwave for 50 seconds on full
2. power. Stir until glossy and smooth. Set aside to cool.
3. Slice the cooled cake in half horizontally to create a flat 20cm base and a round, domed top.
4. Place an 8cm round template on the base and cut out. (see above images)
5. Fill the cavity with speckled eggs. Spread a little ganache around the 3cm cake border. Place the cake dome on top and press down gently.
5. Pour half the ganache over the cake and spread with an off-set spatula.
6. Repeat with the remaining ganache and allow to set.
7. Decorate with an assortment of Easter eggs.
Click here to download recipe.
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