A decadent chocolate fudge cake filled with Creme Egg buttercream, and topped with drippy dark chocolate ganache and plenty of Creme Eggs. The perfect Easter showstopper!
Easter is always one of my favourite times of the year, I can’t get enough of spring flowers, blossom, baby lambs, hot cross buns and, of course, Easter eggs. This year, however, I’m especially excited. I’m flying home for Easter, and I CAN’T WAIT! Just 3 more days and I’ll be boarding a plane back to England for two whole weeks.
To celebrate I’m bringing you my most indulgent Easter Cake yet. It’s a real showstopper, big enough to feed a crowd, and guaranteed to have everyone coming back for second helpings. This big indulgent beauty of a cake is made of two thick layers of deliciously moist chocolate fudge cake. It has a beautifully damp, rich crumb, yet is still light enough to enjoy with lashings of extra chocolate.
The cake is filled with a Creme Egg buttercream, made with big chunks of Creme Egg. Leaving them roughly chopped means you’re rewarded with delicious chunks of chocolate right in the centre of the cake. I used two large Creme Eggs in my buttercream, but if you wanted to up the Creme Egg indulgence I think it could handle three very well indeed. I would also be tempted to push a few whole Mini Creme Eggs into the filling just to take things to a whole extra level of Creme Egg indulgence….!
If you can’t be bothered to make two seperate buttercreams, you should have enough to fill and cover with the chocolate buttercream, but you’ll need to make your coating a little thinner.
The whole cake is covered with creamy chocolate buttercream, and a topped with a drip of rich dark chocolate ganache. To top it off its piled high with Creme Eggs and Mini Eggs.
A perfectly indulgent treat for any Easter table!
What are you planning to bake this Easter?
- As the cake has such a damp crumb it is important to ensure that it is cooked right through. Make sure that an inserted skewer comes out completely clean before removing the cake from the oven, otherwise the cake will collapse on itself as it cools.
- The dark chocolate ganache is completely optional, the cake would still be delicious just covered in the chocolate buttercream.
- If you need more tips on getting your ganache drip just perfect I’ve talked more about how I do it here.
- You can play around with the eggs you use to top the cake to include your favourite Easter treats. How about Caramel Eggs if you don’t like Creme Eggs, or lots of pretty little foil wrapped eggs?
- If your kitchen is warm you’ll want to keep the cake in the fridge to stop the Creme Eggs melting, but you’ll want to bring it out at least half an hour before serving for the best flavour.
- Creme Egg fans might also want to check out my Creme Egg Brownies, Creme Egg Scotch Eggs, or Chocolate Creme Egg Cheesecake. If Mini Eggs are more your thing then my Mini Egg Chocolate Cake might be just what you’re looking for!
- ----- for the cake
- 340g plain flour
- 525g caster sugar
- 128g cocoa powder
- 2 ¼ tsp baking powder
- 2 ¼ tsp bicarbonate of soda
- 3 large free range eggs
- 375ml full fat milk
- 188ml light oil (I used a light vegtable oil, but groundnut oils also work well)
- 3 tsp vanilla extract
- 375ml boiling water
- ---- for the Creme Egg buttercream
- 150g icing sugar, sifted
- 90g salted butter, softened to room temperature
- 50ml double cream
- 1 teaspoon vanilla extract
- 2 - 3 large Creme Eggs, roughly chopped
- ----- for the chocolate buttercream
- 450g salted butter, softened to room temperature
- 475g icing sugar, sifted
- 2 teaspoons vanilla extract
- 100g cocoa powder, sifted
- ---- for the ganache
- 175g dark chocolate, finely chopped
- 175g double cream
- ---- to decorate
- 300g mini eggs
- 4 large Creme Eggs, chilled and halved
- Grease and line two 8 inch/ 20cm baking tins. Preheat the oven to 180C/ 160C fan/ 350F.
- In a large bowl, sift the plain flour, caster sugar, cocoa powder, baking powder and bicarbonate of soda. Whisk them together to combine.
- In a separate jug, whisk together the eggs, milk, oil and vanilla extract.
- Pour the wet ingredients into the dry and beat well to combine. Add in the boiling water, and slowly mix until you have a smooth, runny batter. At first it will feel like the water won't mix with the batter, but keep going. The batter is very liquid.
- Divide evenly between your two prepared tins and bake in the centre of the oven for about an hour, or until the top of the cake feels firm to the touch, and an inserted skewer comes out clean. Cool for about 15 minutes, then carefully turn out of the tins to cool completely on a wire rack.
- While the cakes cool, make your buttercreams.
- To make the Creme Egg buttercream, beat 90g of butter until very light and pale. I use a hand beater for this to make it easier. Add in the sifted icing sugar and vanilla extract, and continue to beat until well combined. Stir through your chopped Creme Eggs. Set aside until you're ready to assemble.
- To make the chocolate buttercream, beat 450g butter until light and pale. Add in the sifted icing sugar, vanilla extract, and sifted cocoa powder. Beat to combine.
- Next you need to assemble the cakes. Level out the cakes if they have doomed in the oven. I like to do this by carefully cutting across by eye with a serrated knife. You could also use a cake leveller if you have one, but be aware the crumb is quite fragile so you will need to work slowly.
- Put one of your cakes base down on a cake board. Top with the Creme Egg buttercream. Add the second cake upside down on top, and gently push down, ensuring that the cake is flat and level.
- Reserve about a quarter of your buttercream, and use the remaining to coat the top and sides of the cake. Once covered, put in the fridge to chill.
- Make your ganache by putting the finely chopped dark chocolate into a heatproof bowl. Heat the cream in a small saucepan over a low heat until just below boiling. Remove from the heat and pour over your chocolate. Leave to stand for a minute, then stir vigorously until all the chocolate has melted and you have a thick, smooth, glossy ganache. Leave to cool for about 3-5 minutes, then transfer into a squeezy bottle or a piping bag. Carefully squeeze drips around the edge of the cake, then cover the top of the cake with the remaining ganache. Return to the fridge until the ganache is set.
- Pipe your remaining buttercream in eight swirls around the edge of the cake and top with the halves of Creme Egg. Add the Mini Eggs to the centre of the cake.