Easter Cake
A deliciously sweet chocolate cake made with left over Easter eggs
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- Prep
- 25 mins
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- Total
- 45 mins
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- Serving
- Serves 8-10
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Ingredients
| 3 cups plain flour |
| 3 cups sugar |
| ½ cup unsweetened cocoa powder |
| 3 teaspoons baking powder |
| ½ teaspoon salt flakes |
| 200g Devondale unsalted Butter, melted |
| 3 eggs |
| 30ml vanilla extract |
| 1¼ cups Devondale Full Cream Pure Milk |
| 2 cups broken chocolate Easter eggs |
| FOR THE GENACHE |
| 250ml Devondale Long Life Thickened Cream, whipped |
| 250g dark chocolate Easter eggs |
| 2 tbsp unsweetened cocoa powder |
| TO SERVE |
| 1 cup Devondale Long Life Thickened Cream, whipped |
Directions
- Preheat oven to 165°C.
- Combine flour, sugar, cocoa, salt and baking powder in a large bowl, whisk to combine well In a separate bowl add the butter, eggs, vanilla and milk and mix well
- Butter the bottom of a 20 cm cake tin and line it with baking paper, then butter and flour the sides of the cake tin
- Combine the two mixes - the wet and dry together and pour into the cake tin and then put the cake in the oven
- Bake for 45 minutes or until a skewer comes out clean
- Transfer to a wire rack to cool.
- To make the Ganache icing for the top of the cake. In a small saucepan add the cream, remaining Easter eggs and cocoa powder.
- Place on a low to medium heat for 5-10 minutes, mixing and stirring as it warms up. Then remove from the heat as soon as it is all incorporated.
- Remove the now cool cake from the tin
- Spread the ganache over the top of the cake and garnish with broken Easter eggs and serve with thickened cream on the side
