Take one look at this glorious Golden Egg Drip Cake and tell me you’re not captivated by it’s beauty… I don’t know about you but I literally can’t think of a better way to celebrate Easter!
In this post I’m going to show you how you can make this beautiful cake, step by step, which I’ve entered into a challenge on the first social network for bakers. It’s called We Bake and the challenge is ‘Beat the Baker’ which is exactly what I plan on doing! We Bake is a lovely community that rewards you for baking (as if eating lots of cake isn’t enough!) It’s a site that celebrates baking & motivates people of all skill levels to keep doing what they love. Imagine Facebook with tons of wonderful pictures crammed with only baking. Sounds good right?!
Anyone can easily create a profile & connect with fellow bakers to share recipes, inspiration, advice & tips. You can even enter challenges and competitions to win some fabulous prizes.
As you can clearly see from my recipe, it’s all about using lots of chocolate in this Easter creation. So follow my step by step recipe to show off your own skills and maybe even Beat the Baker yourself! This challenge isn’t for the faint-hearted though. First you’ll need to beat John Whaite’s chocolate cake creations with one of your own original cakes. Then you’ll be off to his cooking school on 28th May 2017 for a chocolate cake-off judged by John. If you manage to come out on top, you’ll win a delicious chocolate-filled break in Belgium for two. Sounds totally worth a go to me!
I’ve also posted this recipe on my We Bake Profile so you can try making it too. While you’re there, why not become a We Bake member yourself and enter the Beat the Baker Community Challenge. You might even win a trip to Belgium!
Here is what you will need to serve 10-12
For the Decoration
For the Sponge
For the Chocolate Frosting
For the Drip
To prepare the decoration, lay down a sheet of newspaper/baking paper and spread out the chocolate eggs. Give the gold shimmer spray a good shake then spray the eggs on one side. Allow to dry for a couple of minutes then turn them over and spray the other side.
Leave them to dry fully whilst we make the cake.
Lightly grease the 2 x tins and line the base with baking paper. Preheat your oven to 180°C/Fan 170°C.
In an electric stand mixer or a large bowl with an electric hand whisk, beat together the butter & sugar until light & fluffy.
Dump in the rest of the ingredients for the cake and mix on a low speed to start with, increasing to a medium speed, until smooth and thick.
Divide the mixture evenly between the two prepared baking tins.
Pop into the bottom of your preheated oven for 15-20 minutes until a skewer/knife inserted into the middle comes out clean and the edges are starting to come away from the sides.
Allow to cool for 5 minutes in the tins before removing & placing on a wire rack to cool completely. Place one of the cakes top side down.
While they’re cooling, let’s make the frosting.
In an electric stand mixer or a large bowl with an electric hand whisk, beat together the butter, sugar & melted chocolate until light & smooth. Start slow or you will end up in a mushroom cloud of icing sugar!
And that’s it! When the sponges have cooled completely, you’re ready to start assembling.
If either sponge has domed in the middle, slice off the excess with a sharp knife. Then place one, flat side down, onto a serving plate and top with a big dollop of chocolate frosting.
Roughly smooth out with a spatula or pallet knife then place the other sponge, flat side up, (so you get a nice finish) on the top and gently squash down.
Now take half of the remaining frosting and place it on top of the cake. Using a pallet knife, gently & carefully smooth the frosting over the top and down onto the sides. Smooth out as best as you can, scraping off any excess.
Now put it in the freezer to chill for 15 minutes.
When the time is up, put the remaining frosting on top and repeat as before. Smoothing it out with a pallet knife as best as you can to achieve a nice finish.
Now you can see you’re Golden Egg Drip Cake starting to take shape!
At this point you have 2 options. You can either pop it into the freezer again for 30 minutes to chill or you can store in the fridge overnight to finish the next day (or 2-3 hours later.)
To make your Golden Egg Drip Cake look really special, we’re going to add a chocolate drip. Transfer your cold cake onto the cake stand you wish to serve it on.
Then break the dark chocolate up into a microwavable jug & add the oil. Heat in 20 second intervals, stirring well between each time, until the chocolate is melted & very runny.
While the cake is still cold, spoon the chocolate near the edges and push over the side to form drips. Work quickly as the chocolate will set pretty fast.
Spoon the remaining chocolate in the middle and spread out evenly so the whole top is covered.
Now simply top with your golden chocolate eggs to add that final touch. If you need to, use any remaining melted chocolate as ‘glue’ to ensure they stay in place.
Store covered at room temperature and consume within 3-4 days.
I dare you to say that this Golden Egg Drip Cake is not one of the most beautiful things you have ever seen… Nope, didn’t think so! If you like the way it looks, you’re going to love the way it tastes! I think this might actually be the greatest chocolate frosting recipe I have ever made. (You’re welcome!) I genuinely can’t imagine a better way to celebrate the end of lent & the beginning of Easter.
I hope you enjoyed the post my lovelies, until next time.
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