This Mini Eggs cake just screams Pinterest does it? And to be honest, that is where I got the idea to cover my favourite chocolate cake in Mini Eggs for an impressive Easter cake.
I have to admit, Mini Eggs would not be my favourite Easter treat. That privilege definitely goes to Creme Eggs, as soon as 2 January hits I am out in the shops hunting for Creme Eggs. However, there is just something so pretty about these beautiful pastel coloured, chocolate eggs.
This cake was made for a cake sale and work and it was absolutely torture having it sit across from me all day, unable to break into it. This cake is chocolate heaven and the chocolate smell is unbelievable.
Firstly, the cake is so moist and uses a few secret ingredients to make it taste so chocolatey. You may have heard the trick of adding coffee to chocolate enhances the flavour and that is so true. You really do not taste the coffee flavour at all (I would know, I cannot stand the stuff) but you notice the difference.
Then we have the most amazing, fudgy, chocolate icing. This icing is like a ganache and thickens up perfectly to hold all those mini eggs on. Because of this, it means you don’t need to thick a layer to get the eggs to stick.
The last chocolate hit comes from those delicious little Mini Eggs. You are going to need a lot of Mini Eggs to decorate this cake, A LOT. I felt like some crazed Mini Eggs addict when I bought 10 bags of them! If you don’t fancy covering the whole cake, you could just cover the top, or a layer round the bottom. The benefit of covering the whole cake is that you don’t have to worry about perfectly frosting the cake.
You’ll want to decorate this cake on the plate that you will serve it on. To keep the plate clean, place scraps of baking paper under the cake and slide out before adding the Mini Eggs.
I found the easiest way to decorate was to make a row of about 4-5 eggs on the bottom, then add some directly above that, one egg on top of two eggs. Repeating up the way until you get a triangle. The work your way around the cake, a column at a time. When you get back to your starting point try to either spread the eggs out or squeeze them together so your not left with one gap. Then work on the top by starting from the outside and working your way in.
Usually I am a little OCD when it comes to things like this. However I wanted a random pattern so I tried not to think about whether there were too many colours together and just let it happen randomly. I just think this is the perfect Easter cake and looks so impressive.
Linking up with:
- 175 grams unsalted butter, room temperature
- 200 grams caster sugar
- 4 medium eggs
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extra
- 25 grams cocoa powder
- 100 ml milk
- 175 grams self raising flour
- 1 teaspoon baking powder
- 300 ml double cream
- 200 grams dark chocolate, broked into pieces
- 25 grams butter
- about 800 grams Mini Eggs (about 9-10 90 gram bags, buy extra just in case)
- Line two 20 cm baking tins and pre heat a fan oven to 150 degrees celius.
- Place the softened butter in a bowl with the sugar and whisk until light and fluffy. Add the eggs one at a time, whisking each until well combined. Add the espresso powder, vanilla extract and cocoa powder and mix until fully incoportated.
- In a bowl mix the flour and baking powder together. Then fold one third of the flour into the chocolate mixture, then half the milk. Repeat until everything is just mixed.
- Distribute evenly into the two baking tins and place in the oven for about 20-25 minutes.
- Remove when a cake tester comes out clean. Leave to cool in the tins for about 10 minutes then turn out onto a wire rack to cool completly.
- Place 200mls double cream in a pot and heat on a lot heat until just before boiling. Pour the cream into a bowl with the broken chocolate then add the butter. Stir until the chocolate completely melts. If the chocolate does not melt, place the bowl over a pan of gently boiling water to finish melting.
- Leave the chocolate to the side to cool. Meanwhile, with the remaining 100mls cream, place it in a double and whisk until thickened. Place 1 tablespoon of the chocolate mixture into the whipped cream to thin out the cream. Then fold the cream into the chocolate.
- Make sure this has cooled as it will start to thicken. You want it runny enough to spread but thick enough to hold the eggs.
- When your cakes are completely cool, without any icing, line the cakes on top of each other and if necessary level the cake. For this cake, where you want a flat top, I turn the top cake upside down.
- Once you have the sponges ready, place about a quarter of the icing on the top of the bottom cake and spread out, topping with the second cake.
- Take the rest of the icing and starting on one side, place a dollop on one side of the cake and spread over, pushing the icing down the side. Ensure the whole of the cake is completely covered with the remaining icing. Cover with the Mini Eggs.