Happy (almost) Easter everyone! Today I’m sharing my super simple recipe for these adorable miniature chocolate cakes topped with a Flake nest and speckled eggs. To make it even easier, feel free to use a packet mix cake (I like Betty Crocker’s Devil’s Food Cake mix).
Ingredients (makes 2 10cm cakes, 1 10cm cake and 12 cupcakes, or 24 cupcakes)
125g butter, softened
1 teaspoon vanilla extract
1¼ cups caster sugar
1 1/3 cup self-raising flour
½ cup cocoa powder
2/3 cup (160ml) water
90g dark chocolate melts
1 cup icing sugar
2 tablespoons hot water
1 packet Speckled Easter eggs (I used Darrell Lea)
3 Flake bars, lightly crushed
Preheat the oven to 180°C (160 fan-forced). Spray a 10cm round cake pan with cooking oil and line the base with a baking paper. Fill a 12-hole muffin tin with patty pans*.
Place the butter, vanilla, sugar, eggs, sifted flour and cocoa, and water into a large bowl. Beat with an electric mixer on low speed until the ingredients are just combined. Beat the mixture for a further 3 minutes on medium speed until smooth and pale in colour.
Fill the round cake pan about 2/3 way full and divide the remaining mixture evenly among the patty pans. Bake the cupcakes for approximately 18-20 minutes and the mini cake for 25-30 minutes or until a skewer inserted comes out clean. Leave to cool on a wire rack.
Meanwhile, make the chocolate icing. Place the chocolate and butter in a small heatproof bowl. Half-fill a small saucepan with water; bring to the boil and then turn down the heat to a simmer. Put the bowl of chocolate mixture on top of the saucepan and stir until smooth. Add a little of the sifted icing sugar and some of the water; stir until mixture is smooth. Keep adding the sifted icing sugar and the water, a little bit at a time, stirring, until the icing is spreadable.
When the cakes are completely cold, spread with chocolate icing using a metal spatula. Shape the Flake pieces into a nest on top of the cakes and top with speckled eggs. Enjoy!
*Alternatively spray and line a second 10cm round cake pan, or prepare two 12-hole muffin tins with patty pans.
Cake and icing recipe adapted from Australian Women’s Weekly ‘Quick Mix Chocolate Cake’ and decoration inspiration from taste.com.au