Chocolate Easter Egg Cake

When I was growing up, Easter was just as good as Halloween: you got massive amounts of candy, and if you didn’t get to dress up, that’s okay, because you got to go on a treasure hunt-there’s nothing cooler than that.

Every year my dad would take photos and video tape me in my heinous PJs as I trolled our large yard for candy-filled eggs, and every year my mom would leave me a “special” gift from the Easter Bunny, which always turned out to be a whole basket of expensive and rare candies hung in a tree, or a large stuffed animal…also hung in a tree [not as morbid as it sounds]. She’d also tell me how in France it’s not the bunny who delivers candies, but little flying bells from church that would drop candy.

“That doesn’t make sense,” I would say, shaking my head and smirking at the silly French children for believing ludicrous things like animate bells. Obviously, it was a fat bunny who liked to wear bow ties and carry baskets. And while she held her tongue while I was young, years later she still tells me “Like eating things from bunny eggs that just got laid sounds any better? Please. Gross.”

Well, Frenchie or American, if it’s one thing everyone can agree on, it’s that this holiday is a time for chocolate! I saw this cake a few years ago on Martha Stewart and finally decided to go for it. It’s chocolate cake (I use my own recipe) with chocolate ganache frosting filling, covered with a chocolate ganache glaze. The cake is topped with chocolate shards and Cadbury eggs covered in colored white chocolate (more details below).

Happy Easter from me to you, and may all the Easter bells and bunnies bless your yard with goodies 😉

[Adapted from Martha Stewart]

Equipment:

  • (2) 7″ round cake pans, or (2) 8″ round cake pans
  • Double boiler (recommended) or microwave
  • Electric beater with a whisk attachment (recommended) or a whisk

Ingredients:

For the cake: see recipe here. Makes enough for (2) 7″ or (2) 8″

For the filling:

  • 8 oz. semisweet chocolate, finely chopped
  • 1/2 cup heavy cream

For the glaze:

  • 8 oz. semisweet chocolate, finely chopped
  • 3/4 cup heavy cream
  • 2 Tbl. corn syrup

For the decorations:

  • 3-4 Cadbury eggs
  • 1 lb. white chocolate, chopped
  • Blue food coloring
  • 1/2 lb. milk chocolate, chopped

Chocolate stairway to heaven.

Bake the cake according to instructions above.

Next, prepare the decorations: Melt milk chocolate in a double boiler or slowly in the microwave, stirring often and making sure not to burn. Once melted and smooth, spread over a large sheet of waxed paper, leaving a 2-in. border. Cover with another same-sized piece of waxed paper and gently press down to remove any air bubbles. Roll the paper up tightly [gently] and place in the fridge until hardened [2 hrs.]

Make the eggs: Unwrap your Cadbury eggs and set aside. In a double boiler or microwave, melt the white chocolate. Once melted and smooth, divide between 2 small, deep bowls. Color one bowl of chocolate blue. To the other bowl, dribble the food coloring but do not mix. Wait about 5 min. for the chocolate to cool a bit. Using a fork, dip 2 eggs, one at a time, into the blue coloring, turning once to coat. Place on a baking sheet covered with parchment paper. Using another fork, dip the rest of the eggs in the swirled blue/white bowl, turning once to coat [try not to move too much in this one, otherwise the color will meld and the marbleizing effect won’t be as good]. Set on baking sheet. Place baking sheet in fridge to set the eggs, about 1-2 hours. *Note: To get the blue eggs shiny, brush with a blue edible luster dust.

Fun with marbleizing

Make the filling: Put chocolate and heavy cream in a double boiler or microwave. Once melted and smooth, refrigerate, stirring occasionally, until it reaches a cream cheese consistency, about 15-20 min. Using an electric beater with a whisk attachment, or just a whisk, whisk until fluffy and smooth and the ganache turns a lighter shade-about 5 min. using an electric beater. Spread roughly 1/2 cup of filling between the cake layers. Spread the rest on the sides and top of the cake to frost. Make as smooth as possible.

Make the glaze: Combine chocolate, heavy cream, and corn syrup in a double boiler or microwave. Once melted and smooth, let cool for 5 min. Pour over the cake, using a spatula to help coat if you need to. Refrigerate until firm, about 1 hour.

For the decorations: Place your now-hardened eggs on top of the cake. Roll out the waxed paper with milk chocolate-this will break apart your milk chocolate, creating little curled shards. Surround the eggs with the shards.

Refrigerate the cake until ready to serve. Et voila!

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