Can you believe it's a week till Easter? I know it's early this year but it still seems to have come out of nowhere. I have great plans for Easter baking but I'm not sure if I'll get round to all of it! Thankfully I have an Easter themed cake to share with you today and will definitely be baking a few more in the next week! This cake is a chocaholic's dream and is sure to impress both adults and children. It has a light chocolate sponge sandwiched with chocolate buttercream, surrounded by Kit Kats and is topped with mini eggs and a chocolate bunny and a chocolate duck made from Belgian chocolate. I bought the chocolate figures from my recent trip to Belgium and they taste as good as they look. For my cakes next week I'm going to use Lindt chocolate bunnies, Cabdury milk bunny and a Cadbury Chick.
I'm sending this to several blog challenges this month.
AlphaBakes hosted by myself and Caroline from Caroline Makes. The letter this month is C for Chocolate.
We Should Cocoa guest hosted by Linzi from Lancashire Food on behalf of Choclette from Tin and Thyme. The theme this month is eggs. There's real eggs in the cake and chocolate mini eggs in the decoration!
Simply Eggcellent hosted by Dom from Belleau Kitchen. As mentioned there are real eggs in the cake and lots of mini eggs on top!
Tea Time Treats hosted by Janie from The Hedgecombers and Karen from Lavender and Lovage. The theme this month is Easter.
#FoodYearLinkUp hosted by Charlotte from Charlotte's Lively Kitchen. This cake is definitely for Easter!
Add another layer of cake on top and cover the cake - top and sides with frosting. Don't worry if it look messy as it will all be covered in chocolate candy.
Add Kit Kat Bars around the edge to form a fence. Place the chocolate figures in the centre then scatter mini eggs on top making sure to cover all the gaps and finish with a ribbon round the cake!
For the cake
220g plain flour
300g caster sugar
85g cocoa powder
1.5 teaspoon baking powder
1.5 teaspoon bicarbonate of soda
1 cup/250mls milk
1/2 cup/ 125mls vegetable oil
2 teaspoon vanilla extract
1 cup boiling water, slightly cooled
For the icing150g butter
160g icing sugar
25g cocoa powder
1 teaspoon vanilla extract
115g dark chocolate, melted
2 tablespoons double cream (optional)
For the decorations
Approximately 38 Kit Kat fingers
250g mini eggs
- Preheat the oven to 180C.
- Grease and line 2 x 18cm sandwich tins.
- Mix all thedry ingeredients for the cake in an electric mixer.
- Add in the eggs, milk, vegetable oil and vanilla extract.
- Beat well then add in the boiled water. The batter will be very liquid - don't worry!
- Divide the batter evenly between the 2 cake tins and bake in the pre heated oven for 30-35 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool for 5 mins in the tin before turning out to a wire rack to cool completely.
- To make the frosting, beat the butter and icing sugar until smooth.
- Add the cocoa powder and mix well.
- Add vanilla extract and melted chocolate and beat until smooth.
- Finally add in the cream if using.
- To decorate the cake, place a small dab of frosting in the centre of a cake board.
- Place one cake bottom side up on the cake board.
- Spread a generous layer of frosting and even the top with a palette knife.
- Place the second cake on top and spread frosting on the top and sides of the cake.
- Don't worry if its a little messy and you get cake crumbs in the frosting.
- Use the Kit Kats to create a fence around the cake as shown.
- Place the chocolate figures in the centre or wherever your choose and press down gently.
- Scatter the mini eggs on top, pressing lightly to secure them to the cake.
- Finish the look by tying a large ribbon around the cake.