I’ve been feeling terribly guilty for neglecting the blog lately. However, since we have been social distancing and staying in, there are not many adventures to share with you all. To make it up to you all, I’m sharing a new favourite recipe of mine, the Mini Egg Chocolate cake from Janes Patisserie
A three-tier chocolate cake (you could do vanilla if that was more your fancy) balancing on top of creamy pastel buttercream icing, sprinkled with a mix of full and crushed mini eggs.
Easter has come early to our house.
I am the biggest lover of Mini Egg’s so this was a real treat for me.
For the Cake
- 400 g Unsalted Butter/Stork
- 400 g Light Brown Sugar
- 340 g Self Raising Flour
- 60 g Cocoa Powder
- 8 Medium Eggs
- 1 tsp Baking Powder
For the Buttercream
- 350 g Unsalted Butter (not stork)
- 700 g Icing Sugar
- 2 tsp Vanilla Extract
- Purple and Pink Food Colourings
- Mini Egg
Instructions For the Cake
- Preheat your oven to 180C/160C Fan, and line three 8″/20cm cake tins with parchment paper.
- Beat your Butter and Sugar together for a couple of minutes until light and fluffy!
- Add in your Flour, Cocoa Powder, Baking Powder and Eggs and beat again till a delicious cake mixture is formed.
- Split evenly between your cake tins, and bake in the oven for about 25-30 minutes. Can take less or more time, depending on your oven.
- Check the cakes are cooled with a skewer! Leave to cool in the tins for 10 minutes, and then transfer to a wire rack to cool fully.
For the Buttercream
- Make sure your butter is at room temperature, and beat on its own for about 5 minutes to really loosen it.
- Add in the Icing Sugar roughly 1/3 at a time, and beat fully.
- Add in your vanilla and beat till smooth – I will beat it for about 3-4 minutes to really fluff it up.
- Split the mixture evenly between three bowls – make one purple, one pink and leave the last as it is for yellow/white.
For the Decoration
- Get your first sponge, I take off the belly of the cake to make it flat and even using a cake leveller. Spread/pipe over your first colour. Sprinkle on some crushed mini egg’s if you like!
- Get your second sponge and repeat till you have your top sponge!
- Add on your last colour, and decorate how you like – use any leftover buttercream, or whatever you fancy and add on as many Mini Egg’s as you prefer with some cute sprinkles!
- I used colour splash food colouring, Violet and Pale Pink
- For the piping, I used Wilton Large Tip Coupler
- I used one large bag of Mini Eggs