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Easter is always a big family weekend for us. A great time for us all to get together and have an Easter feast but the Coronavirus Lockdown will make Easter very different this year! This year I made a rich chocolate cake filled and covered with ganache, decorated with mini salted caramel filled eggs.
170g good quality dark chocolate 70%
125g unsalted butter
6 large free range eggs
150g golden caster sugar
1 tsp vanilla extract
150g self raising flour
pinch of malden salt
For the ganache filling -
100g good quality dark chocolate 70% cocoa solids
100ml whipping cream
For the ganache frosting -
150g good quality dark chocolate 70% cocoa solids
150 ml whipping cream
Firstly grease and line a 20cm round deep cake tin, preheat your oven to 160˚C.
To make your sponge, melt the chocolate with the butter and leave to cool. Whisk the eggs, sugar and vanilla extract until very light and mousse like. Fold in the cooled chocolate mixture. Next sift the flour and salt onto the mixture and fold in. Pour batter into cake tin and bake for approx 1 hour until a skewer comes out clean. Cool the cake in the tin for 10 minutes then turn out onto a wire rack to cool completely.
Meanwhile, make the ganache filling. Finely chop the chocolate and place in bowl. Heat the cream and butter until hot, but not boiling, then pour over the chopped chocolate. Stir until smooth and glossy. Leave to cool and thicken slightly.
Split the cake in half and sandwich the layers together with the ganache. Make the ganache covering as per the filling and leave to thicken before using. Cover the top and sides with the ganache. Finally, decorate your cake with your mini Easter eggs, glitter or what ever you choose.