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Rich Chocolate Easter Cake

Rich Chocolate Easter Cake

By Morrisons
Published on 23 June 2021
Serve this decadent chocolate cake at room temperature to ensure the shiny ganache topping stays soft and fudgy.
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Time and servings

1 hr 25 minsTotal time
16Servings
25 minsPrep time
1 hrCooking time

Ingredients

  • 300 g of dark chocolate, broken into pieces
  • 280 g of dark chocolate, for the ganache
  • 8 eggs, separated
  • 1 small handful of mini eggs, to decorate, or hand painted blown eggs
  • 2 tsp of vanilla extract
  • 0.5 tsp of baking powder
  • 250 g of caster sugar
  • 250 ml of double cream, for the ganache
  • 150 g of plain flour
  • 150 g of ground almonds
  • 200 g of salted butter
  • 50 g of salted butter, for the ganache
  • 1 sprinkle of milk chocolate sprinkles, to decorate
  • 1 orange, zest only

Method

  1. Step 1

    Heat the oven to 160°C/140°C fan/Gas 3. Line the base and sides of a 24cm round cake tin with greaseproof paper.

  2. Step 2

    Break 300g dark chocolate into pieces. Place the chocolate and 250g butter in a heatproof bowl set over a pan of gently simmering water, ensuring the bowl doesn’t touch the water, and allow to melt. Remove from the heat and set aside to cool.

  3. Step 3

    Whisk the egg yolks, sugar and vanilla extract until pale and thickened. Add the cooled chocolate and butter mix and whisk gently until well combined. Add the almonds, flour, baking powder and orange zest and, using a large metal spoon, fold gently.

  4. Step 4

    Whisk the egg whites in a clean bowl until stiff peaks form. Take a large spoonful and gently fold it into the cake mix. Continue to incorporate the remaining egg white a spoonful at a time.

  5. Step 5

    Once all the egg white has been added, pour the mixture into the prepared cake tin and bake for an hour. To check whether the cake is cooked, stick a skewer into the centre of the cake; if it comes out clean, the cake is ready. If not, give it another 5-10 minutes and test again. When the cake is ready, remove it from the oven and allow it to cool completely in the tin.

  6. Step 6

    While the cake is cooling, make the ganache topping. Place 280g dark chocolate, 250ml double cream and 50g salted butter into a heatproof bowl set over a pan of gently simmering water, again making sure the bowl doesn’t touch the water. Mix gently until all the chocolate has melted. If the mixture splits, add 1-2 tbsp hot water and mix well. Spread the ganache over the top and sides of the cake then decorate with milk chocolate curls and hand-painted blown eggs.