Easter inspired Chocolate Cake with Chocolate Ganache
As the family was round and I already decided to make Victoria sponge I thought I should make another cake for all those who wanted a different cake so although still a basic cake I made a chocolate version. As it was Easter weekend I wanted to use that theme for decorating the cake.
You know me, not much of a decorator but I wanted this chocolate cake to have a Easter inspired theme.
I used a balloon to make the chocolate egg shape, then I thought why don’t I use some ‘hay’ I’m not sure what that stuff is called but I’m going to call it fake hay, so I thought I could add the fake hay inside the egg and inside that I could add some mini eggs and cadburys mini eggs. and then scatter them around the cake.
- 1 large - egg
- 1 cup - caster sugar
- 5 ounces - Greek yoghurt
- 1/4 cup - vegetable oil
- 1 1/2 tsp - vanilla extract
- 1/2 cup - brewed coffee, room temperature or warm (I used 11/2tsp of coffee)
- 1/2 cup - cocoa powder
- 1 cup - plain flour
- 1 tsp - baking soda
- 1/2 tsp - baking powder
- 1/2 tsp - salt
- 225g - dark chocolate, broken into pieces
- 125ml - double cream
- 1. Preheat oven to 175°C. Either line a square 9" tin or 10" round tin.
- 2. In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add coffee, cocoa powder and whisk vigorously until batter is smooth and free from lumps.
- 3. In another bowl add flour, baking soda, baking powder, salt, and whisk until combined then add this mixture to the other bowl and mix vigorously until batter has just combined for about 1 minute.
- 4. Pour in the batter in the tin and bake for 25-30 mins, use a cake tester to test if the cake it cooked.
- 1. Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to the boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth. Spread a thick layer of the ganache over the cake.
- You will need a small balloon. Melt about 50g of dark chocolate in a microwave in 30 sec bursts. Blow the balloon and oil it so the chocolate doesn't stick. Paint the balloon with chocolate and leave it too cool for an hour. Once it's set pop the balloon with a pin.
- Using mini eggs and cadburys eggs randomly place the eggs around the top of the cake.
- Try and use good quality dark chocolate that is 70% cocoa.