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- Rich Chocolate Easter Cake
Back Rich Chocolate Easter Cake
Rich Chocolate Easter Cake
Serve this decadent chocolate cake at room temperature to ensure the shiny ganache topping stays soft and fudgy.
- 300g dark chocolate, broken into pieces
- 200g salted butter
- 8 eggs, separated
- 250g caster sugar
- 2 tsp vanilla extract
- 150g ground almonds
- 150g plain flour
- ½ tsp baking powder
- 1 orange, zest only
- 280g dark chocolate, for the ganache
- 250ml double cream, for the ganache
- 50g salted butter, for the ganache
- 1 sprinkle milk chocolate sprinkles, to decorate
- 1 small handful Mini Eggs, to decorate, or hand painted blown eggs
Total time required
- Preparation time:
- Cooking time:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.