Intro: Crème Egg Cake With Chocolate Ganache and Fondant Icing
Fancy making something a little special for Easter? This simple, one-layer cake is easier than it might look!
Step 1: What You Need
115g (1/2 cup) melted butter
220g (1 cup) brown sugar
140g (1 cup) plain (all-purpose) flour
25g (1/4 cup) cocoa
1/2 teaspoon baking powder
1 teaspoon vanilla sugar
5 mini Crème Eggs
1/2 cup hot brewed coffee
100g (3/4 cup) dark chocolate (chopped into pieces)
2 tablespoons honey
100-200g (1 to 2 cups) icing sugar
2 teaspoons milk
50g (1/4 cup) yellow chocolate
1 teaspoon coconut oil
3 mini Crème Eggs
Bowls (large and small)
8" Cake tin (I also used a cake case but you could grease or use baking paper)
Step 2: Make the Cake
~ Pre-heat the oven to 175°C (350°F) and line/grease an 8 inch round cake tin.
~ Melt the butter and then add the sugar. Beat until nice and smooth. Add eggs, one at a time, and continue to beat until fluffy.
~ Sift the flour, cocoa, baking powder and vanilla sugar together and then stir into the wet ingredients. Chop the mini Crème Eggs into fairly small pieces and add to the batter. Lastly, add the hot coffee and mix just until everything is well combined.
~ Pour into the prepared cake tin and bake for around 30 minutes, or until an inserted skewer comes out clean. Take out of the oven and allow the cake to cool for ten minutes before removing it from the tin and allowing it to cool completely.
Step 3: Make the Ganache
~ Melt the dark chocolate with the honey and stir to combine. Leave to harden a little, just until you have a nice, thick spreadable ganache.
~ Pour the ganache over the cooled cake, pushing it gently with a thin palate knife towards the edges. Let the ganache set before moving onto the next stage.
Step 4: Make the Fondant Icing
~ Place 100g (1 cup) icing sugar in a bowl and add two teaspoons of milk. Continue to add more milk/icing sugar until a thick, spreadable consistency is achieved.
~ Pour a little of the fondant over the top of the ganache to start with (the fondant will drip), gradually adding as much as you need to unevenly cover the top (think of the white part of a fried egg!). When finished, leave the fondant to harden before beginning the final stage.
Step 5: Prepare Topping and Decorations
Lastly, melt the yellow chocolate with the coconut oil and then pour on top of the fondant. Sprinkle with chopped mini Crème Eggs and leave the cake in the fridge to set completely.
Step 6: Voila!
Keep in the fridge until read to eat. Use a sharp knife run under the hot water tap to cut the cake into slices. Enjoy!
This recipe originally appeared on my blog The Culinary Jumble.