Apparently nine out of ten chocoholics are women. What?! I don’t care. I’ll take it. There are worse labels to wear than a few chocolate smeared words. If you are one of the nine, you’re in good company. Easter is just around the corner and those eggs are on the way. As far as celebrations go, Easter is the perfect occasion to usher in some colourful frivolity and this Chocolate Easter egg surprise cake takes centre stage.
Personally, I love surprises, especially if they involve chocolate. Hidden beneath this glossy domed cake are heaps of chocolate speckled eggs. Once sliced, the eggs come tumbling out and then it’s just hands everywhere collecting the spoils. The cake is a simple one-bowl chocolate cake recipe that’s a doddle to make. To create the domed shape, I use an old fashioned round pyrex dish. Below are step by step photographs of how to cut the cake to make room for the Easter egg surprise centre. Happy Easter baking and may it be a real joy to celebrate with family and good friends.
Chocolate Easter Egg surprise cake
- 150g (1 cup) self raising flour
- 25g (1/4 cup) cocoa powder
- pinch of salt
- 90g (1/2 cup) demerara or brown sugar
- 80g (1/3 cup) castor sugar
- 160ml (2/3 cup) vegetable oil
- 3 eggs
- 5ml (1 teaspoon) vanilla extract
- 60ml (1/4 cup) buttermilk
Gananche and filling
- 125g dark chocolate
- 125ml (1/2 cup) fresh cream
- 1 cup speckled Easter eggs
- Preheat the oven to 170º C. Grease a 20cm round pyrex bowl with butter and dust with flour.
- In a large mixing bowl, sift together the flour, cocoa powder and salt.
- Combine both sugars, oil, eggs, vanilla and buttermilk in a large jug.
- Add the wet ingredients to the dry and mix until the batter is smooth and all the flour is incorporated.
- Pour the batter into the pyrex bowl and bake for about 1 hour. Test with a skewer for doneness before removing from the oven.
- Allow the cake to cool in the dish before turning out.
- To make the ganache, place the chocolate and cream in heatproof bowl and microwave for 50 seconds on full power. Stir until glossy and smooth. Set aside to cool.
- Cut the cooled cake in half horizontally so that you have a flat 20cm base and a round, domed top.
- Place an 8cm round template on the base and cut out. (see above images)
- Fill the cavity with speckled eggs. Spread a little ganache around the 3cm cake border. Place the cake dome on top and press down gently.
- Pour half the ganache over the cake and spread with an off-set spatula.
- Repeat with the remaining ganache and allow to set.
- Decorate with an assortment of Easter eggs.
Here’s another Easter favourite: No knead hot cross bun bread