Sunday, 31 March 2013

Easter Chocolate Cake

I decided to make more of an Easter themed cake this weekend, but not everything went to plan! I decided to base what I was making on this white and dark chocolate cake, except I just did the white chocolate cake and unfortunately the sponge ended up being very soft and easily crumbled so I didn't end up splitting it into two layers. I think it's because I accidentally added too much melted white chocolate though so I've adapted the recipe here to what you should add. The ganache is quite bitter but the sweetness of the cake and the white chocolate on top counteracts it so it's overall quite sweet!


120g butter
65g white chocolate
2 eggs
65ml milk
120g caster sugar
2/3 tsp baking powder
165g self-raising flour
2/3 tsp vanilla extract

284ml double cream
200g dark chocolate
50g white chocolate
Cadbury Mini Eggs


1) Heat the oven to 180C/gas mark 4 and grease and line an 18cm cake tin.
2) Break the white chocolate into pieces and melt in a bowl over a pan of simmering water.
3) Mix the rest of the ingredients for the cake together in a large bowl and beat until creamy.
4) Add the white chocolate to the cake mixture and mix thoroughly until creamy.
5) Place in the tin and bake for 30 minutes.
6) Allow to cool in the tin for a few minutes then place on a wire rack to cool completely.
7) To make the ganache, heat the cream in a pan until boiling.
8) Pour over the dark chocolate and allow to sit for a few minutes then stir until smooth.
9) Pour the ganache over the cake then smooth with a spatula or flat knife. Place the mini eggs on top.
10) Place in the fridge to set completely.
11) Melt the white chocolate over a pan of water then sprinkle over the ganache.

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