Triple Choc Easter Indulgence
Celebrate Easter with this stunning dessert featuring a chocolate egg filled with chocolate cake and dark chocolate ganache.
How long will it take?
1 hour
What’s the serving size?
Serves 4
What do I need?
- 4 medium-sized Easter eggs
For the Cake
- 2 eggs
- ¼ tsp salt
- 1/3 cup caster sugar
- 1 tbsp unsalted butter, melted
- 1/3 cup plain flour
- 1 heaped tbsp cocoa powder
- ½ tsp baking powder
For the Vanilla Cream
- ½ cup thickened cream
- 1 ½ tbsp icing sugar
- ½ tsp vanilla extract
For the Chocolate Frosting
- ¼ cup softened unsalted butter
- 1 tbsp cocoa powder
- 1 ¼ cups icing sugar
- ¼ tsp vanilla extract
- 1 tbsp milk
For the Ganache
- 125 g dark chocolate
- ½ cup thickened cream
How do I make it?
- Preheat oven to 180C.
- Line a 15-centimetre square cake tin with baking paper.
- Add eggs and salt to an electric mixer fitted with a whisk attachment and beat on high speed until slightly foamy. Gradually add caster sugar and continue beating for 5 minutes. Sift flour, cocoa powder and baking powder into the mixture and fold through until just combined (do not overmix). Add butter and fold to combine.
- Pour cake mixture into prepared tin and bake for 15-20 minutes or until a skewer inserted comes out clean. Remove from oven and set aside to cool completely before removing from the tin.
- Meanwhile make the vanilla cream by whisking all ingredients together with an electric mixer until stiff peaks form. Set aside.
- Cut cooled cake in half horizontally and spread one half with cream. Top with the second half and sandwich together. Place in refrigerator to chill while you make the frosting.
- Make the frosting by whipping butter and cocoa together with an electric mixer, then add icing sugar and vanilla extract. Slowly add milk, a little at a time, until the consistency is thick, but spreadable. Remove cake from fridge and spread top with frosting. Return to the fridge until ready to serve.
- Make ganache by first chopping chocolate and adding to a heatproof bowl. Heat cream in the microwave until it is hot but not boiling. Pour hot cream over chocolate and set aside for 5 minutes uncovered. Using a spoon, stir until the chocolate and cream come together and are smooth.
- To assemble, cut tops off Easter eggs. Remove cake from the fridge and slice into small bite-sized pieces. Arrange cake pieces in Easter eggs and drizzle with chocolate ganache.
