Everyone loves chocolate, as far as I know. And Easter just gives an excuse to eat more of it. I am no exception either. So I have been on some sort of Chocolate eating spree since past few days. I know you’d judge me for that, but I wouldn’t mind. After all, it’s holiday time. A little splurge isn’t going to harm anyone. Dark & White Chocolate are two of my favorite types of chocolates. I am not into milk chocolate much. It wasn’t the same when I was a kid. Back then I used to be fond of milk chocolates. In fact, I didn’t even know if there was anything called dark chocolate. But growing up, the palate got more and more exposed to various different flavors. Some of them it happily accepted but some of them it just outrightly detested! Dark chocolate happened to be amongst the lucky lot. There hasn’t been any looking back since then. And here I am today with yet another dark chocolate fantasy of mine, which would satiate all your chocolate cravings at least for a good number of days to come. Chocolate Easter Cake is a dark chocolate sponge layered with dark chocolate filling, frosted with cacao buttercream, drizzled with dark chocolate glaze and topped with fancy chocolate easter eggs. Isn’t it a copious amount of chocolate to treat yourself to this Easter. I bet it is! So go ahead, bake it and indulge yourselves!
- 175 gm unsalted butter, softened
- 175 gm caster sugar
- 3 free range eggs
- 1 tsp vanilla paste
- 100 gm dark chocolate, melted
- 200 gm self raising flour
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 150 gm sour cream
- 100 gm dark chocolate, chopped
- 100 gm sour cream
- 100 gm unsalted butter, softened
- 100 gm icing sugar
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 3 tbsp cacao powder
- 100 gm dark chocolate, chopped
- 2 tsp vegetable oil
- chocolate eggs, different sizes
- Preheat oven to 180 degree C. Grease 3 20 cm round cake pans and line them with parchment paper. In a large bowl, beat the butter and sugar together until pale and fluffy. Beat in eggs one at a time. Mix in melted chocolate, sour cream and vanilla paster. Sift in flour, baking powder and baking soda. Fold until combined. Divide the mixture into prepare pans. Bake for about 20-25 minutes, until spring while touched. Leave on wire rack to cool completely.
- Melt the chocolate in a double boiler or microwave. Let cool slightly. Add the sour cream and mix well. Once the cakes have cooled completely, sandwich them with the filling.
- Mix all the ingredients in a bowl and beat with an electric beater until smooth. Spread the buttercream all over the stacked cakes and smooth using a palette knife.
- Melt the chocolate in a double boiler or microwave. Mix in the oil. Pour over the top of the cake and spread gently so that it drips around the edges.
- Decorate with chocolate eggs and serve.