Chocolate Mini Egg Sponge Cake

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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

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. And 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. Also, they are 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. So it is 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.

Making the chocolate cake sponges

  • 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.

Creating 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.

Filling and decorating the cake

  • 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

Mini Egg Marbled Traybake 

An Easter marbled traybake bake decorated with Cadbury’s mini eggs.
Mini Egg Marbled Traybake

 

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 .Although creating a cake that looks like a celebration is not that difficult to do. Yet, 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.

So, 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.

Sweet Easter dessert bake.

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Vanilla Mini Egg Nest Cupcakes

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Easter Sunday is tomorrow and I simply couldn’t resist one last Easter themed bake. So here are my Vanilla Mini Egg Nest Cupcakes.

FF Vanilla Mini Egg Nest Cupcakes

Vanilla cupcakes, swirled with real chocolate buttercream, sprinkled with dark chocolate curls and mini eggs nestled in the centre.

Delicious Vanilla Mini Egg Nest Cupcakes have the perfect balance of cake, chocolate buttercream and Cadbury’s mini eggs.

RT Vanilla Mini Egg Nest Cupcakes
Vanilla Mini Egg Nest Cupcakes beautiful in tulip wrappers.

With ALL of the chocolate that is around over the Easter period I wanted a vanilla cupcake to provide balance. Don’t get me wrong I love a deep chocolatey cake, like my Chocolate Sparkle Cake but sometimes too much chocolate can be over powering!

I adore the crisp, vanilla shell on Cadbury’s mini eggs and wanted to echo that in the cupcake. Likewise, a lighter chocolate buttercream, piped on these cupcakes, works with the mini eggs, rather than swamping them.

RT Vanilla Mini Egg Nest Cupcakes
Vanilla Mini Egg Nest Cupcakes a little portion of edible happiness.

Homemade Gifts

These Vanilla Mini Egg Nest Cupcakes are an inexpensive way of making a few packets of mini eggs go a long way and are perfect to give as gifts. I personally love homemade gifts and these would be a very welcome gift indeed.

Wrapped in some cellophane, tied with raffia or ribbon, these portions of loveliness look so pretty. Good enough to eat in fact. My niece made a version of these and gave them to her teachers at Primary School as an end of term, Easter thank you. They were very well received!

Recipe: Makes 12 Vanilla Mini Egg Nest Cupcakes

For the cupcakes 

100g/4oz Unsalted Buter at room temperature

100g/4oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1/8tsp – pinch Sea Salt – I use Maldon 

2 Large Free Range Eggs

100g/4oz Plain White Flour – self raising can be substituted but don’t add the extra baking powder.

1tsp Baking Powder

For the Chocolate Buttercream

300g/11oz  Icing Sugar – sifted

150g/5oz Unsalted Butter – softened

175g/6oz Milk Chocolate

2 packets of Cadbury’s mini eggs

Dark chocolate curls, or Cadbury’s flake (x2)

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

Making And Baking The Vanilla Cupcakes

  • First of all place the butter and sugar into a bowl and whisk/beat until pale and fluffy.
  • Add the vanilla extract and whisk/beat until incorporated.
  • Next add 2 eggs, the sifted flour, baking powder and salt.
  • Whisk/beat slowly until all the ingredients are just combined.
  • Using a metal spoon stir the mixture 2-3 times to ensure everything is combined.
  • Place 12 cupcake wrappers into a cupcake pan.
  • Scoop just under a dessert spoonful of cake batter into each cupcake wrapper.
  • Place the cupcakes into the centre of the oven and bake for 20 minutes.
  • The cupcakes are cooked when they are a golden brown colour and spring back from a light touch.
  • As soon as they are baked remove the cupcakes from the oven.
  • If using tulip cupcake cases, as I have, allow to cool completely in the tin, if not cool for 5 minutes in the tin and then transfer to a cooling rack.
  • Transfer cupcakes in tulip wrappers to a cooling rack once cold.
RT Vanilla Mini Egg Nest Cupcakes
Vanilla Mini Egg Nest Cupcakes ready for frosting.
  • While the cupcakes are cooling make the buttercream.

Making The Frosting And Decorating The Cupcakes

  • Break up the chocolate, place in a microwaveable bowl and heat on medium power for 30 seconds at a time, stirring in between, until the chocolate is completely melted. Set to one side.
  • Whisk the sieved icing sugar, butter and vanilla extract until pale and smooth.
  • Add the cooled chocolate, whilst whisking. Continue whisking until you have light, fluffy, buttercream.
  • Fit a piping bag with a large star tip.
  • Fill the piping bag with the chocolate buttercream.
  • Pipe a single swirl around the outside edge of each cupcake.
  • Repeat, piping another swirl on top of the previous one.
RT Vanilla Mini Egg Nest Cupcakes
Vanilla Mini Egg Nest Cupcakes the nests are almost ready for their eggs.
  • Sprinkle dark chocolate curls, or broken up Cadbury’s flake around the swirls of chocolate buttercream.
  • Add mini eggs to the centre of the cupcakes.
  • I kept my colours the same, for impact, however, they also look very natural when the colours are mixed – let you creative juices flow!
RT Vanilla Mini Egg Nest Cupcakes
Vanilla Mini Egg Nest Cupcakes I kept my mini eggs all the same colour.

These Vanilla Mini Egg Nest Cupcakes are such an easy bake, yet look a lot more complicated – I can keep a secret if you can 😉.

A Savvy Purchase

Just a quick note about the tulip cupcake cases: they can be quite expensive, so I buy mine in bulk from Amazon UK. The price per wrapper is much cheaper. Better still, get together with a baking buddy and split the package and cost. I bought 100 a couple of years ago and still have plenty left!!

FF Vanilla Mini Egg Nest Cupcakes
Vanilla Mini Egg Nest Cupcakes

A delicious gift for anyone at Easter time, taking around an hour to make, bake and decorate. These can still be made in time for tomorrow.

As I said at the start of this post, Easter symbolises new birth. For me, as a Christian, that happened when I accepted Jesus Christ as my Lord and Saviour. If you would like to know more please see Important Stuff.

How you ever considered the true meaning of Easter and what it means to you?

If you have enjoyed these Vanilla Mini Egg Nest Cupcakes here are some other mini egg recipes:

Chocolate Monster Mini Egg Cookies

Smartie Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookies a delicious treat.

Golden Egg Chocolate Sponge Cake

FF Vanilla Mini Egg Nest Cakes
Golden Egg Chocolate Sponge Cake

Chocolate Mini Egg Brownies

Smartie Chocolate Mini Egg Brownies
Chocolate Mini Egg Brownies served with a few extra eggs!

I love reading your comments, so please keep them coming and seeing all your makes and bakes on Twitter/Instagram. Please pop a photo up and tag me in?

Wishing you all a very happy, healthy and blessed Easter.

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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Ginger Date Hot Cross Buns

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Oh boy do I have a treat for you. As Good Friday is tomorrow I decided to create one more Easter recipe, a twist on the traditional Hot Cross Buns that we all love to eat this time of year. May I present my Ginger Date Hot Cross Buns!

FF Ginger Date Hot Cross Buns

Having been sent some medjool dates from The Medjool Date Co. I wanted to incorporate them into different recipes. So in a moment of inspiration today I decided to use them in these Ginger Date Hot Cross Buns. How glad am I, that I had that moment of inspiration!

Now there are dates and there are medjool dates from Jordan. Once you have tried these medjool dates it is impossible to use any others – well for me it is! Big, sweet, but not tooth achingly so, good for you and they taste amazing. While I have been cooking and baking with them a few, maybe more than a few have been eaten along the way.

Ginger Date Hot Cross Buns

Creating A New Recipe

Knowing I had ordered some stem ginger in syrup from Waitrose a couple of weeks ago, instead of opting for crystallised ginger, I used their stem ginger. Finely diced it is the only ginger in the Ginger Date Hot Cross Buns. Using warm syrup from the stem ginger jar, to glaze the buns, still hot from the oven is the final touch.

These Ginger Date Hot Cross Buns are so utterly delicious eaten just as they are, sliced and buttered, or toasted and buttered. They make a fantastic alternative to traditional Hot Cross Buns and are great for those who dislike raisins/sultanas, or cinnamon.

RT Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns perfect buttered with a hot cup of tea.

I love baking our own hot cross buns for Good Friday. We always have them toasted, with butter and large cups of tea or coffee. For our family it is the start of Easter. The day we remember that Jesus Christ gave His life for us all on the cross at Calvery. In fact I’ve always wondered why it is called Good Friday? As truly thinking about what Jesus went through, for me, brings me to a place of deep conviction – please see Important Stuff if you’d like to know more.

Recipe: Makes 12 Ginger Date Hot Cross Buns

500g/1lb 2oz Strong White Bread Flour

140ml/scant 5fl oz Whole Milk – slightly warmed (body temperature)

120ml/4.5fl oz Water – slightly warmed (body temperature)

2 Large Eggs – I use free range

1tbsp Honey

10g/1.5 Sachet Fast Acting Dried Yeast

10g sea salt – I use Maldon

50g/2oz Unsalted Butter at room temperature

150g/5oz Medjool Dates – pitted and chopped to medium dice

2 Balls of Stem Ginger – removed from the syrup and finely diced

1/2tsp Freshly Grated Nutmeg

For the crosses:

50g/2oz Plain white flour

50ml/2fl oz Water

Approx 30mls of syrup from the stem ginger jar to glaze the baked buns

Method:

This method is for use with a bread maker or stand mixer, if you wish to make by hand, I suggest you look to the original recipe in Paul Hollywood’s book ‘How to Bake’ ISBN 9781 4088 19494.

Making The Spiced Sweet Bun Dough

The ‘bowl’ refers to the bowl of a stand mixer or the mixing compartment of a bread maker.

  • Add both the milk and water to the bowl.
  • Next add both eggs, the honey and yeast.
  • Swish about with clean fingers to mix.
  • Now add the flour on top of the liquid mixture.
  • Place the salt and butter on top of the flour.

For a bread maker, set the cycle to dough and press start. When prompted by the machine, or 5 minutes before mixing stops, add the chopped dates, finely diced stem ginger and nutmeg. Allow the bread maker to complete the dough cycle.

When the bread maker has completed the dough cycle, ensure the dough has doubled in size, if not wait until it has. Then re start the dough cycle for 2 minutes, this will ‘knock back’ the dough for you.

For a stand mixer attach the dough hook. Start mixing on a low speed. Once the contents of the bowl resemble dough continue to mix on medium/slow speed for 5 minutes. Stop the mixer. Scrape all the dough, from the hook, into the bowl. Add the chopped dates, finely diced stem ginger and nutmeg . Lower the dough hook and mix on medium speed for a further 5 minutes.

After the 5 minutes mixing is complete, stop the mixer. Scrape all the dough back into the bowl, it will be very sticky – don’t worry. Cover with a damp cloth and leave in a draught free place until doubled in size – 1 – 1 1/2 hours.

Once the stand mixer dough has doubled in size, lower the dough hook and mix on medium speed for 2 minutes, this will ‘knock back’ the dough for you.

Shaping the Ginger Date Hot Cross Buns

see Hot Cross Buns for full step by step photos.

  • First of all grease a large baking tray with butter.
  • Tip the dough out onto a lightly floured surface.
  • It will be quite sticky, so ensure you have floured your hands well.
  • Cut the dough in half and then cut each half into 6 even pieces.
  • Shape each piece into a ball and place on the baking tray – the dough was very sticky so some of my balls weren’t perfect!
RT Ginger Date Hot Cross Buns
Once shaped place each bun in rows of 3 on the baking tray.
  • When all 12 buns have been shaped, cover the baking tray with a clean tea towel.
  • Leave the buns in a warm, draught free place, until doubled in size.
  • While the buns are proving, make the flour paste for the crosses. Add the water to the flour and mix until you have a smooth paste.
  • Place in a small, disposable piping bag and secure the top with an elastic band.
  • 10 minutes before the buns are ready to bake preheat the oven to 220C/200C fan, gas mark 7, 425F.

 

 

RT Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns doubled in size and ready to be piped.
  • Snip the end off the piping bag, so there is a small hole.
  • Pipe down the line of buns and then across the line of buns.
RT Ginger Date Hot Cross Buns
Perfectly crossed buns, ready for the oven.

Baking And Adding A Glaze To The Buns

  • Place the Ginger Date Hot Cross Buns into the middle of the oven and bake for 20 minutes. They are baked when they are golden brown and sound hollow when rapped on the base with your knuckle.
  • As soon as the buns are baked remove from the oven.
  • Take the buns off of the baking tray and place onto a cooling rack.
  • Remove approx 30mls of syrup from the stem ginger jar.
  • Place into a microwaveable bowl and heat for 20 seconds.
  • Brush the warm syrup over the buns whilst they are still hot.
  • Leave to cool until at least warm.

 

RT Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns glazed with syrup.

Biting into my very first, warm, Ginger Date Hot Cross Bun is an experience I will never forget!

So light and fluffy.

So tomorrow morning on Good Friday, we have a choice of traditional Hot CrossBuns which I also baked today, or these delicious Ginger Date Hot Cross Buns.

Breakfast will truly be a feast, as much as making these has been fun!

If you’ve enjoyed these Easter Ginger Date Hot Cross Buns you may also want to try these other recipes:

Hot Cross Buns

RT Hot Cross Buns
Traditional Hot Cross Buns.

Wholemeal Hot Cross Buns

RT Wholemeal Hot Cross Buns
100% Wholemeal Hot Cross Buns.

Cherry Bakewell Hot Cross Buns

RT Cherry Bakewell Hot Cross Buns

Whatever you make or bake this Easter, I wish you a very happy time. I love seeing your bakes, so please pop a pic onto Twitter or Instagram and tag me in.

Sammie xx

@sammiefeasting Twitter/Instagram

Medjool Date Co. provided the dates for this recipe. All opinions, content and photographs are my own. I did not receive payment for writing this recipe. Please see my Disclosure Policy.

I have entered these Ginger Date Hot Cross Buns to the March Tea Time Treats Linky Party hosted by The Hedge Combers and Lavender and Lovage

Tea Time Treats Linky

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