Its nearly Easter! I am really excited as I love this time of year. Warmer weather and lots of chocolate makes for a very happy Jo! This year there has been a new chocolate egg on the block and as soon as I saw it, I knew I had to bake something that it played a major part in! I am talking about the Galaxy Golden Eggs which are very indulgent as they filled with caramel pieces and dusted in gold. They are the perfect adult treat for Easter just in a bag on their own (I may have eaten a whole bag to myself once or twice!), however they are better partnered with a rich chocolate cake and chocolate buttercream for the perfect Easter cake.
To bake this cake I used three normal sandwich tins and a six egg sponge mix. I was a bit lazy and used shop brought milk chocolate buttercream for filling and topping, however the chocolate buttercream from the shops is actually better than the chocolate buttercream I make at home most of the time and people will be so in awe with your impressive cake (my colleagues at work were!) that they will not notice that you did not make the buttercream at all. I made the cakes in my new Kenwood Chef Sense which took all the hard work of making the cake batter, however a big bowl and a handheld electric whisk will do the job just as well if you do not have a stand mixer. My Belling BI60 Multifunction oven cooked the three layers very evenly despite them being on two different shelves. I have not made that many multiple layered cakes because I was a bit unsure about how to go about them. However, as this cake was described as ‘epic’ by one of my work colleagues, I may have to make them more often now!
- For the cake
- 350g unsalted butter, softened
- 350g caster sugar
- 6 free range eggs
- 250g self raising flour
- 100g cocoa powder
- 1 tsp bicarbonate of soda
- For the filling and topping
- 2 tubs of shop brought chocolate buttercream
- 8-10 packets of Galaxy Golden Eggs
- Preheat the oven to 180 degrees C. Grease and line three sandwich tins and set aside
- In a stand mixer or big bowl and hand-held electric whisk, put the in the butter and sugar and whisk until creamy and pale. Add in the six eggs and whisk again until until frothy and light.
- Add in the flour, cocoa powder and bicarbonate of soda. Mix on a low speed if using a stand mixer or fold in using a spatula if hand mixing it. Once mixed, divide the cake mix between the three tins and cook for 20-25 minutes until a knife inserted into each cake comes out clean. Allow to cool then remove from the tins.
- Once completely cooled, start constructing the cake. Using a biscuit cutter, completely cut out the centre of what you would like to be the middle cake and then set aside. Use the cutter again to make an indent into what will be bottom cake and remove a tiny of bit of the cake to ensure the Golden Eggs have lots of space to go.
- Place the bottom cake on a board and buttercream around the centre space where the eggs will go. Add the middle cake on top and fill the centre with Golden Eggs. Buttercream around the middle then finish with the top cake.
- Spread buttercream all over to coat then add more buttercream all over and smooth. The first coat will help more buttercream to stick and you need a good covering so the Golden Eggs will stick to the cake.
- Cover with more Golden Eggs, then allow to set and then serve *await excited compliments from your friends!*
For more cake ideas using chocolate eggs of the smaller variety, please see:
A perfectly OTT Easter checkerboard cake by Supergolden Bakes
Spicy Chocolate and Orange Easter Bundt Cake by Tin & Thyme
Hazelnut Easter Egg Cake by Recipes From A Pantry
Marbled banana and chocolate hazelnut loaf by Lancashire Food
Easter Ombre Piñata cake by Taming Twins
I was sent a Kenwood Chef Sense for review. I am an Official Belling UK partner and have a oven and hob from them in Jo’s Kitchen. All opinions are my own. I was not required to give a positive review