Speckled Egg Easter Cakes

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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).

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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
2 eggs
1 1/3 cup self-raising flour
½ cup cocoa powder
2/3 cup (160ml) water

90g dark chocolate melts
30g butter
1 cup icing sugar
2 tablespoons hot water

1 packet Speckled Easter eggs (I used Darrell Lea)
3 Flake bars, lightly crushed

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Method

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!

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*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

Neapolitan Easter Layer Cake

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This cake is surprisingly quick & easy to whip up and makes the perfect centre piece to an Easter celebration. This cake is very rich so small pieces are recommended, especially when consumed in addition to chocolate eggs on Easter Sunday!

Of course, this cake doesn’t need to be Easter-themed at all, just omit the mini eggs and decorate as desired.

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Ingredients (layer cake serves up to 20 + 6 cupcakes out of the vanilla cake mix)
For the white & pink layers
190g butter, softened
2 teaspoons vanilla extract
410g caster sugar
4 eggs
1½ cups plain flour
¾ cup self-raising flour
½ teaspoon bicarb soda
¾ cup milk
Pink food colouring

For the chocolate layer
60g butter
1 teaspoon vanilla extract
140g caster sugar
1 egg
100g self-raising flour
¼ cup cocoa
80ml water

For the vanilla buttercream
200g butter, softened
½ cup milk
1 tblspn vanilla extract
8 cups icing sugar

To decorate
150g dark chocolate
1 ½ bags Cadbury mini eggs, or easter eggs of your choice

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Method
Grease & line three 20cm cake tins and line a 6-hole muffin tin with patty pans. Preheat oven to 180°C or 160°C fan-forced.

To make the vanilla cake layers, add the butter, vanilla, caster sugar, eggs, flours, bicarb soda and milk to a large bowl. Beat for 1-2 minutes with an electric mixer until completely combined and lighter in colour.

Fill the 6 patty pans approximately ¾ full with cake batter and set aside.

Divide the remaining vanilla batter into halves and colour one half pink with food colouring (this time I only used a couple of drops, but in future I will put in more for a more vibrant colour). Spread white mixture into one prepared tin and pink mixture into another, and set aside.

To make the chocolate layer, add butter, vanilla, sugar, egg, flour, cocoa and water into a large bowl. Beat for 1-2 minutes with an electric mixer until completely combined. Spread into remaining cake tin.

Place the three large cakes into the oven and bake for ~40 minutes or until a skewer inserted comes out clean. When they are half way cooked (i.e. after 20 minutes), put the cupcakes into the oven and let them cook for ~20-25 minutes or until a skewer inserted comes out clean.

Cool cakes for 5 minutes in their tins, then gently turn out onto metal cooling racks to cool completely.

Once the cakes are cool, you can start on the frosting. Cream the butter for 1-2 mins in a large bowl using an electric mixer. Add the milk, vanilla and half of the icing sugar and beat for at least 3 mins (until the mixture is light and fluffy). Add the remaining icing sugar and beat for a further 3 mins or until of a spreadable consistency. Add extra milk if too dry or extra icing sugar if too wet.

Spread frosting over the top of each of your cupcakes and top with a mini egg if desired.

To assemble the layer cake, put a small amount of frosting in the middle of a cake stand (or plate/cake board/ whatever you want your cake to be displayed on) and gently place your chocolate layer on top. Top the cake with a generous layer of frosting and smoothe it out to the edges so you have an even layer. Gently place the pink layer directly on top, ensuring that it is flat and in-line with the chocolate layer (if the cake is wonky at all, shave some of the cake off with a knife so it sits flat, or add more frosting where it is thinner). Top the pink layer with a generous dollop of frosting and, again, smoothe it out to the edges so it’s evenly spread. Gently place the white cake on top, again making alterations if necessary so that it is flat and even.

Coat top and sides of the cake with a thin layer of frosting and don’t worry if you get crumbs in this layer (it is known as the ‘crumb coat’). Put the cake in the freezer for 10 minutes or until set. Top with another layer of frosting and smoothe with a palette knife so you have a neat, even surface. Return to the freezer for a further 10 minutes to set.

While the cake is in the freezer, melt your chocolate ready for the drizzle. Once your cake’s frosting is set, pour the melted chocolate onto the top of your cake and allow it to run down the sides. Make sure the entire top of the cake is covered in chocolate. Once the chocolate has set slightly (but not completely!!) top evenly with mini eggs. Leave it for a few further minutes until the chocolate has completely set and then serve. Enjoy!

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Cake recipes adapted from the ‘cut and keep butter cake’ and the ‘one-bowl chocolate cake’ in the Australian Women’s Weekly Classic Cakes cookbook.

Decoration inspiration from Sainsbury’s Magazine.