Mention Easter and what comes to mind? Chocolate of course – in all shapes and forms – the more the better !
We have a traditional Easter Egg hunt here on Easter Sunday with competition to see who can find, and in some cases, eat the most eggs !
Thankfully the last few years have been dry so the Easter Bunny had plenty of choice when it came to hiding places in the garden.
I even found a few ‘escapees’ a few days after !
After the hunt is over there there has to be coffee and cake – to help the adults recover. And what else could it be except chocolate cake?
This cake is one of my favourites for Easter – it’s one I came up with using a mix of 3 different recipes. I think the cake is from my Ballymaloe Cookery School Course, the icing is a recipe given to me by my friend Nicola and the ‘edging’ is based on a technique that I saw one of my favourites, James Martin, use in making a black forest gateau . Put all three together and you get a little Easter magic.
Easter Chocolate Cake
|No Servings:||10 slices|
|Oven:||180 C/170 Fan/Gas 4|
What you need:
- For the cake
- 110g dark chocolate
- 2 tbsp rum
- 170g butter
- 170g caster sugar
- 3 large free range eggs, separated
- 1 tbsp caster sugar
- 50g ground almonds
- 110g cream flour, sieved
- For the chocolate decoration
- 350g dark chocolate
- 4tbsp demarara sugar
- 1 tsp peppermint essence
- For the icing
- 170g butter
- 250g icing sugar
- 50g cocoa
- 2 tbsp rum
What you do:
- Firstly make the cake:
- Butter the inside of two 18 cm sandwich tins and line the bases with baking parchment
- Melt the chocolate and the rum together in a bain marie and leave the cool slightly
- Cream the butter and the sugar together until pale and fluffy.- I use my trusty Kenwood for this
- Add in your egg yolks, one at a time, making sure they are well mixed in.
- Then add in the cooled chocolate and the almonds. Finally fold in the flour.
- In a clean bowl whisk the egg whites until stiff then add in the tablespoon of sugar
- Carefully add this meringue mix into the chocolate mix using a metal spoon.
- Divide the cake mix between your two sandwich tins and bake for 20 min.
- Leave to cool in tin for 10-15 mins. Then remove from tin and cool completely on wire rack.
- Then make the chocolate shards for around the cake
- Line a baking sheet with cling film.
- Melt the chocolate. Mix the sugar and the peppermint together and stir into the melted chocolate.
- Spread the mix over the baking sheet and leave to set.
- Once the chocolate is set break into different size pieces and use to form edging of cake
- To finish the cake, make your icing:
- Combine butter, sugar and cocoa in food processor. Add enough rum to loosen the mix and give a smooth icing. (you can use milk if you’d prefer)
- Sandwich the two cakes together with the icing. Then spread over the top and sides.
- Arrange the shards around the edges before icing sets.
Decorate the top of the cake as desired – there’s a great variety of mini chickens, rabbits and eggs available at the moment. I would advise getting help from the younger members of the family for this task!
I’m off to find new hiding places….
Happy Easter Cooking!
If you’d like to come along to one of my cookery classes then please click here for details. Next up is ‘Catering for a Crowd’ on Saturday 2nd April.
If you‘d like details of our catering options then please click here or contact me directly on 087 2488124