Chocolate Mini Egg Sponge Cake

Chocolate Mini Egg Sponge Cake a spectacular, yet easy to make cake that is the perfect centrepiece for Easter feasting and celebration. Rich chocolate sponge sandwiched together with whipped chocolate ganache and decorated with speckled Cadbury’s mini eggs. An Easter celebration cake.

FF Chocolate Mini Egg Sponge Cake
Chocolate Mini Egg Sponge Cake

Since Easter is only a week away it is impossible to miss the sheer quantity of chocolate and variety of eggs available in the shops. Having spotted the mini, micro eggs in Sainsbury’s last year which were used in these Chocolate Biscuit Base Mini Egg Brownies, I was delighted to see them in stock again this year. While Cadbury’s mini eggs are both beautiful and cute, the micro eggs are like their smaller cousins. Small enough to be used as the filling in a sponge layer cake.

FF Chocolate Mini Egg Sponge Cake
Chocolate Mini Egg Sponge Cake

While this cake certainly has plenty of sweetness from the chocolate eggs, I decided to keep the frosting less sweet. Since chocolate ganache is simply chocolate and cream melted together and then cooled, it provides the perfect balance to the sweet vanilla coated, milk chocolate mini eggs. Also, it has the advantage of being whipped when cool. Resulting in a spreadable frosting that is also ideal for attaching eggs to the cake.

FF Chocolate Mini Egg Sponge Cake
Chocolate Mini Egg Sponge Cake glowing like a halo in the March sunshine.

Futhermore, adding 6 whole, large eggs to the cake batter ensures a rich, moist chocolate sponge. Once filled and decorated this cake provides a real wow factor. Perfect for feasting, sharing and celebrating Easter.

Recipe: Chocolate Mini Egg Sponge Cake serves 10-12

For the cake:

300g/10.5oz Unsalted Butter softened at room temperature plus extra for greasing tins

1/2tsp Sea Salt (halve if using free flowing) – I use Maldon

175g/6oz Dark Brown Muscavado Sugar – I use Billingtons

125g/4.5oz White Caster Sugar

2tsp Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

200g/7oz Plain White Flour

100g/4oz Cocoa Powder – I use Callebaut

2tsp Baking Powder

For the icing and decoration:

250ml/9fl oz Double Cream (heavy cream)

250g/9oz Good Quality Dark Chocolate minimum 70% Cocoa Solids

2 x 328g Cadbury’s Mini Eggs or similar – this quantity is sufficient to fill and top the cake if needed

1 x 100g Mini Chocolate Micro Eggs available from Sainsbury’s

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3

For this recipe you will need 2 x 20cm (8in) sandwich tins at least 5cm (2in) deep.

  • First of all grease both sandwich tins and line the base with baking parchment.
  • Into a large bowl add the butter, salt and both types of sugar.
  • Whisk together until the mixture is uniform in colour. Whisking time approximately 5 minutes.
  • Add the vanilla extract and whisk to combine.
  • Crack 6 large eggs into the bowl.
  • Sieve the flour, cocoa powder and baking powder into the bowl.
  • Whisk all the ingredients together. Scrape the side and base of the bowl with a spatula and continue whisking until thoroughly combined.
FF Chocolate Mini Egg Sponge Cake
Making the chocolate sponge batter.
  • Divide the cake batter evenly between 2 tins, smoothing the surface.
  • Place the cake tins in the centre and lower part of the oven and bake for 50 minutes – 1 hour.
  • The cakes are baked when pressed they spring back from a light touch. Also an inserted skewer comes out clean.
  • As soon as the cakes are baked remove from the oven and allow to cool for 15 minutes in the tin.
  • Turn the cake out of the tin, carefully peel away the baking parchment. Leave to completely cool on a cooling rack.
FF Chocolate Mini Egg Sponge Cake
Filling the sandwich tins and baking the chocolate sponge cake.
  • While the cakes are cooling make the chocolate ganache.
  • Place a small saucepan containing 2.5cm/1” of water over a low heat. Allow the water to come up to a very gentle simmer over low heat.
  • Use a heatproof bowl and place on top of the saucepan ensuring the base does not touch the water.
  • Add the cream and chocolate to the bowl and stir.
  • As soon as the chocolate has completely melted remove the bowl and set to one side to cool. Placing on a windowsill with the window slightly open will help the ganache cool more quickly.
  • When cooled whisk the ganache until thickened to spreading consistency.
  • Place a cooled chocolate sponge, flat side down, on to a plate or board.
  • Spoon half of the chocolate ganache on to the cake and spread to cover to the cake edge.
FF Chocolate Mini Egg Sponge Cake
Making the chocolate ganache.
  • Use micro eggs (alternatively use Cadbury’s mini eggs) and place around the edge of the cake, pressing into the ganache to secure them.
  • Fill in the surface of the cake with the remaining eggs.
  • Place the second sponge, flat side down, on top of the decorated bottom sponge.
FF Chocolate Mini Egg Sponge Cake
Filling the Chocolate Mini Egg Sponge Cake.
  • Spoon the remaining ganache on to the top of the cake. Spread the ganache so that it covers evenly.
  • Cover the top of the cake with Cadbury’s mini eggs. Let your creative juices flow! Most of all ensure the eggs are pressed firmly into the ganache to secure.
FF Chocolate Mini Egg Sponge Cake
Topping and decorating the finished cake with Cadbury’s mini eggs.
  • Place the cake into a fridge for an hour to firm up the ganache.
FF Chocolate Mini Egg Sponge Cake
A slice of Chocolate Mini Egg Sponge Cake

Slicing the cake is easier once it has been chilled.

FF Chocolate Mini Egg Sponge Cake
Chocolate Mini Egg Sponge Cake

Slice with a sharp knife dipped in a jug of hot water and wiped dry after each cut. Doing so creates cleanly cut slices of cake, ready to be served.

Store any remaining cake wrapped well in cling film and refrigerated. Eat within 3 days.

The cakes can be made a day ahead and stored wrapped in baking parchment in an airtight container.

If you have enjoyed this recipe for Chocolate Mini Egg Sponge Cake you may also like these:

Golden Egg Chocolate Sponge Cake

FF Chocolate Mini Egg Sponge Cake
Golden Egg Chocolate Sponge Cake

Maltesers Malted Chocolate Loaf Cake

FF Chocolate Mini Egg Sponge Cake
Maltesers Malted Chocolate Loaf Cake

Extra Fruity Hot Cross Buns

FF Chocolate Mini Egg Sponge Cake
Extra Fruity Hot Cross Buns

Easter Sunday, for me is about remembering and celebrating the resurrection of Jesus Christ, following His death on the previous Friday. If you would like to know more about this see Important Stuff. Creating a cake that looks like a celebration is not that difficult to do. Using pretty mini eggs with their speckled shells on top of this Chocolate Mini Egg Sponge Cake makes decorating so easy. Especially as the eggs themselves represent new life. Both in the natural world of new birth in Springtime and through the love freely given to us in Jesus Christ.

Whatever you are making, baking and creating this Easter, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Chocolate Heart Cake

If you love someone and they love chocolate –  THIS is the cake to bake for them – Chocolate Heart Cake.So my hubby’s birthday was at the start of the year AND I didn’t make him a birthday cake.

While we still had nearly a whole Christmas cake left and we had chocolate, in all it’s delicious forms, everywhere. Hubby wanted a chocolate cake for his birthday, Also I was struggling with the remnants of Christmas past that were, increasingly, threatening to take over every cupboard and side table in the house.

Breath……in……..and…..out.

Phew I was in danger of being over dramatic there?

What a difference a week makes.

3 teenagers and hubby had made significant inroads, on the chocolate abundance. Time to bake cake. Chocolate cake!

It was late.   Delayed.   Belated.   Not on time.

There was no getting away from it. As soon as possible I needed to pull out all the stops and come up with an I Love You and I’m sorry it’s late, birthday cake.

Pretty sure I nailed it with this fudgy, moist, rich, Chocolate Heart Cake.

Chocolate Heart Cake an expression of true love in cake form. www.feastingisfun.com
Chocolate Heart Cake an expression of true love in cake form. www.feastingisfun.com

Too near Christmas and this cake would have been too much. Deeply chocolatey and slathered in a smooth, yet decadent chocolate ganache, accented with little white chocolate hearts. This Chocolate Heart Cake is perfect for all true chocolate lovers.

Chocolate Heart Cake happiness was easy to find in a single bite of this cake! www.feastingisfun.com
Chocolate Heart Cake

Cake that’s worth the wait

Very fortunately for me, my wonderful husband was happy to wait for his cake. Not only is he the one and only true love of my life, he is the kindest, most patient, loving man I have ever known.

Girls don’t settle for second best, or never give proper attention to the man you are with – in the hope that someone better will rock up. When you find someone who loves you, for you, with all their heart, hold on tight and never let go.

Just sayin’.

Back to all matters cake. I was going to wait until Valentine’s Day to post this recipe, then I remembered my heart tin, which I bought very cheaply, in the January sales last year.

So if you like this cake, want to make it and see a heart tin in the sales, grab that bargain!

Chocolate Heart Cake candles, singing and merriment. The ingredients of a successful birthday cake www.feastingisfun.com
Chocolate Heart Cake candles, singing and merriment. The ingredients of a successful birthday cake www.feastingisfun.com

Recipe: Makes 1 Chocolate Heart Cake – serves 10-12

225g/8oz Unsalted Butter at room temperature, plus a little extra to grease the tin

225g/8oz Light Soft Brown Sugar

1/4 tsp Sea Salt – I use Maldon

4 Large Eggs – I use free range

150ml/5fl oz Sour Cream

1tsp Vanilla Extract I use – Nielsen-Massey

125g/5oz Plain White Flour

75g/3oz Cocoa Powder – I use Callebaut

2tsp Baking Powder

75g/3oz Dark Chocolate

75g/3oz Milk Chocolate

150ml/5fl oz Double Cream

50g/2oz White Chocolate

Method: Preheat oven to 180C/160C fan, 350F, gas mark 4

Making the cake

Grease the pan and line the base with baking parchment.

  • First of all grease the tin and line with baking parchment.
  • In a large bowl whisk together the butter and sugar until pale and fluffy.
  • Crack the eggs into a jug, gently whisk to break up. Add the sour cream and vanilla extract to the eggs and stir to combine – wet ingredients.
  • Weigh the flour, cocoa powder, baking powder and salt into a sieve  – dry ingredients.
  • Sift one third of the dry ingredients into the creamed sugar and butter.
  • Add half of the wet mixture to the bowl. Mix gently until combined.
  • Repeat the addition of dry and wet ingredients.
  • Mix until combined and then slowly mix in the last of the dry ingredients.
  • Spoon the cake batter into the tin and smooth the surface.

 

Spoon the chocolate cake batter into the heart tin.

  • Place the cake into the oven and bake for approximately an hour.
  • The cake is baked when it springs back from a light touch.
  • Don’t worry if there is a slight jiggle to the cake, as long as it springs back when pressed.
  • As soon as the cake is baked remove from the oven.
Chocolate Heart Cake
Chocolate Heart Cake
  • Leave the cake to cool for 30 minutes in the tin.
Chocolate Heart Cake turn the slightly cooled cake out, bottom side up, onto a cooling rack.
Chocolate Heart Cake 
  • Turn the cakeout of the tin and place bottom side up on a cooling rack.Take care when turning this cake out, as it is very moist, with an almost ‘brownie like’ texture.
  • Allow the cake to cool completely before decorating.

Decorating the cake

  • Place the double cream, milk and dark chocolate into a heat proof bowl set over a double boiler see here for detailed photos.
  • Stir constantly, removing the bowl from the heat when the chocolate is two thirds melted.  Keep stirring until all the chocolate is melted into the cream.
  • Set aside until slightly cooled and thickened.
  • Place the Chocolate Heart Cake onto a board or cake stand.

Pour the slightly cooled, thickened, chocolate ganache onto the cake.

  • Pour the slightly cooled and thickened chocolate ganache on to the cake.
  • Smooth the ganache over the cake, using a spoon or palette knife, allowing it trust cover the sides.

Smooth the ganache over the top of the cake, allowing it to just edge over the sides.

  • I used the back of a spoon, however, a palette knife would have given a smoother finish. Note to self!
  • Melt the white chocolate, in a small heatproof bowl, in the microwave, set to medium. Zap in 20 second bursts, stirring after each one, until the chocolate is two thirds melted.
  • Remove from the microwave and continuously stir until the chocolate is melted and smooth.
  • Starting at the centre of the heart dip, drip, using a teaspoon, a small circle of white chocolate onto the cake. Approx. 1cm diameter.
  • Using a cocktail stick and starting just above the circle, drag the stick through the white chocolate to create a wispy heart accent.
Creating the wispy heart decoration.
Creating the wispy heart decoration.
  • Add as many heart accents as you like. The overall cake will look better if decorated in a symmetrical pattern.
  • Move the cake to a cool place to set. During warmer months refrigerate.
Chocolate Heart Cake who will you make this cake for? www.feastingisfun.com
Chocolate Heart Cake who will you make this cake for? www.feastingisfun.com

My husband was thrilled with his birthday cake.

Also it not only looked fantastic, but tasted deeply chocolatey too!

Do you enjoy baking for loved ones and if so what do you like to bake?

If you have enjoyed this recipe for Chocolate Heart Cake here are some others you may like:

Chocolate Sparkle Cake 

FF Chocolate Heart Cake
Chocolate Sparkle Cake

Marbled Chocolate Bundt Cake 

FF Chocolate Heart Cake
Marbled Chocolate Bundt Cake

Malted Marbled Chocolate Cake 

FF Chocolate Heart Cake
Malted Marbled Chocolate Cake

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or replicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Chocolate Sparkle Cake

Ooh hello my lovelies, have I got a treat for you today? Yes of course I have and a dazzling one at that. Welcome to my Chocolate Sparkle Cake!

Chocolate Sparkle Cake as delicious as it is easy to make! www.feastingisfun.com
Chocolate Sparkle Cake as delicious as it is easy to make! www.feastingisfun.com

It’s ok you can read through once you’ve looked at all the photo’s – I would!!!

This cake was inspired by Bonfire Night ( November 5th if you’re not from the UK). Our children were being taken to an amazing fireworks party by my wonderful sister and brother-in-law, along with their cousins.

While they were out I wanted to make a cake, that on their return would make them say “Wow” and remind them of the fun they’d had.

Chocolate Sparkle Cake just look at the fudgey, soft, chocolate glaze and moist tender cake. www.feastingisfun.com
Chocolate Sparkle Cake just look at the fudgey, soft, chocolate glaze and moist tender cake. www.feastingisfun.com

It has to be chocolate:

So being our children meant this had to be a Chocolate Cake. I wanted a deep, chocolatey, moist cake, smothered in thick, glossy, chocolate ganache and then topped with as many sprinkles I could get my hands on.

Thus the Chocolate Sparkle Cake idea was formed in my head.

Chocolate Sparkle Cake slices beautifully, perfect for sharing. www.feastingisfun.com
Chocolate Sparkle Cake slices beautifully, perfect for sharing. www.feastingisfun.com

Knowing that I didn’t want a layer cake, it was important to ensure the cake itself was as moist as possible. Since adding cocoa to any batter has a drying effect, so to counter that I added sour cream.

I’d seen Ina Garten add it to many of her bakes and figured it was worth a try. Yep I was winging it yet again!

Oh my. I soo made the right decision. Because you cannot taste the sour cream in the baked cake, however, the baked cake has such a moist, tender crumb. This is one ingredient I will be experimenting with more, that’s for sure.

Chocolate Sparkle Cake it looks like a perfectly clear night sky with twinkling stars. www.feastingisfun.com
Chocolate Sparkle Cake it looks like a perfectly clear night sky with twinkling stars. www.feastingisfun.com

What really sends this cake over the top flavour-wise is the addition of liqueur to the chocolate ganache. I happened to have an unopened bottle of Chocolate Bailey’s Luxe. So I added some. Mmm another brilliant decision, I was truly on a roll!

I only used a small amount and it is totally fine to leave it out altogether. Our youngest is 13 years old so I was happy for him to have a very small, diluted amount.

I would say that this cake is both decadant and rich. All three of our children and all the adults loved it. I’m not sure if it’s richness would be enjoyed by younger children, even with the absence of liqueur?

Recipe : Makes 1 x 10″ Chocolate Sparkle Cake

For the cake:

275g/10oz Unsalted Butter at room temp.

150g/5oz Soft Light Brown Sugar

150g/5oz Caster Sugar

5 Large Eggs – I always use free range

1tsp Vanilla Extract – I use Nielsen-Massey 

225g/8oz Plain White Flour

100g/4oz Cocoa Powder

2.5tsp Baking Powder

1/4tsp Salt

200ml/7fl oz Full Fat Sour Cream

For the topping:

100g/4oz Dark Chocolate minimum 70% Cocoa

200g/7oz Milk Chocolate minimum 35% Cocoa

300ml/ 1/2 pint Double Cream

Optional – 2Tbsp Bailey’s Chocolate or Bailey’s liqueur

Assorted sprinkles, stars and ebible glitter dust

Method : Preheat the oven 170C/190C fan

Making the Cake:

First of all, butter the base and sides of a 10″ Springform cake tin. Line the base of the tin with baking parchment paper.

Sift the flour, cocoa, baking powder and salt together. These are your dry ingredients.

Crack all the eggs into a jug, add the vanilla extract and lightly beat with a fork to break up.

In a large bowl cream together the butter and sugars until light and fluffy.

Add one third of your dry ingredients and mix slowly, as they start to incorporate add half of your eggs. Continue mixing until all the ingredients are almost incorporated.

Repeat this step again.

Add the last of the dry ingredients until thoroughly mixed. Be careful not to overmix, as the cake will be heavy.

Fold in the sour cream to the chocolate cake batter.

Delicious, moist, chocolate cake batter.
Delicious, moist, chocolate cake batter.
Fill the cake tin with batter and smooth the top.
Fill the cake tin with batter and smooth the top.

Place the cake tin in the middle of the oven and bake for 50 minutes.

The cake is baked when an inserted skewer comes out clean. If after 50 minutes the cake is still not fully baked, place back in the oven and re-check at 5 minute intervals.

As soon as the cake is baked remove the oven.

Don't worry about the small crack it will reduce and we are turning the cake over to frost!!
Don’t worry about the small crack it will reduce and we are turning the cake over to frost!!

Allow the cake to cool for 15 minutes before removing from the tin.

To remove, release the springform lever, remove the outer ring of the tin.

Place a cooling rack on top of the cake and invert.

The cake is now bottom side up on the cooling rack. Remove the tin base and gently peel off the baking parchment paper.

Place to one side and allow the cake to cool completely.

Making the topping:

Break or chop the chocolate into small chunks. Place in a heat proof bowl over a saucepan of barely simmering water (double boiler), ensuring the base of the bowl does not touch the water.

Add the cream. Stir.

Keep stirring the chocolate/cream until the chocolate has completely melted.
Keep stirring the chocolate/cream until the chocolate has completely melted.
Remove from the double boiler, add the liqueur and stir well. Set aside to cool and thicken.
Remove from the double boiler, add the liqueur and stir well. Set aside to cool and thicken.

The ganache is ready to use when it is thickened but still pourable (but not runny).

Chocolate Sparkle Cake - have your frosting and decorations ready and to hand before you start icing the cake. www.feastingisfun.com
Chocolate Sparkle Cake – have your frosting and decorations ready and to hand before you start icing the cake. www.feastingisfun.com
Once completely cool place the cake on a stand or board.
Once completely cool place the cake on a stand or board.
Chocolate Sparkle Cake pour the thickened ganache onto the top of the cake. www.feastingisfun.com
Chocolate Sparkle Cake pour the thickened ganache onto the top of the cake. www.feastingisfun.com
Chocolate Sparkle Cake gently smooth the ganache over the entire top of the cake and push over the sides so it drapes over the edge of the cake. www.feastingisfun.com
Chocolate Sparkle Cake gently smooth the ganache over the entire top of the cake and push over the sides so it drapes over the edge of the cake. www.feastingisfun.com

I tapped the cake stand a couple of times against the table, to release any air bubbles trapped in the ganache. As a result, the swirled effect at the bottom of the cake was a result of my tapping!

Decorating the Cake:

Chocolate Sparkle Cake now get sprinkling! I started with white chocolate stars and the smaller edible gold stars. www.feastingisfun.com
Chocolate Sparkle Cake now get sprinkling! I started with white chocolate stars and the smaller edible gold stars. www.feastingisfun.com

Get creative, use whatever decorations you like. The ganache is so gloriously glossy it provides the perfect canvas.

I finished the cake with a dusting of holographic edible glitter.

Because more is more. Right??

Chocolate Sparkle Cake www.feastingisfun.com
Chocolate Sparkle Cake www.feastingisfun.com

I almost called this Chocoale Sparkle Cake ‘Starry, starry night’ after one of my very favourite songs by Don McLean!

Such is the glossy, sparkly nature of this cake, as well as the moist, deep chocolate flavour, with a lingering background hit of Bailey’s, this could easily make a beautiful alternative to traditional Christmas cake.

When I look at this Chocolate Sparkle Cake it just screams ‘Party’! The perfect chocolate, celebration cake.

Chocolate Sparkle Cake www.feastingisfun.com
Chocolate Sparkle Cake www.feastingisfun.com

Everyone loved this cake and we also celebrated the safe arrival of a friend’s baby with a slice. Because it is a rich cake, a little goes a long way, meaning there is more to share.

It also kept really well in a cake tin for 5 days – yes it did last that long!!

If you have enjoyed this recipe for Chocolate Sparkle Cake you may also like these:

Black Forest Cupcakes 

FF Chocolate Sparkle Cake
Black Forest Cupcakes

Caramac Drizzle Rolo Caramel Brownies 

FF Chocolate Sparkle Cake
Caramac Drizzle Rolo Caramel Brownies

Chocolate Honeycomb Sponge Cake

FF Chocolate Sparkle Cake
Chocolate Honeycomb Sponge Cake

I love to celebrate special occasions with a cake. Do you?

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie x

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