Thursday, 3 March 2016
Cadbury's Creme Egg Cake
When it came to making my husband a Birthday cake I knew exactly what I wanted to do. I have seen so many recipes with creme eggs, I wanted to use them in it and I also wanted to make ganache after having made some rather delicious Bailey's truffles a few weeks ago.
I had a play around with the recipe. I started using Mary Berry's chocolate cake recipe. The only trouble with this was that the cocoa seemed to clump together. It tasted fine though. In the end I decided to stick to my standard cake recipe and replace some of the flour with the cocoa powder.
I mixed together 8oz softened butter, 6oz self raising flour, 2oz cocoa powder, 4 eggs and 8oz of caster sugar. I split the mixture in two and poured into 2 x 8 inch cake tins. I baked at 180C for around 20 mins each.
I allowed the cakes to cool and then made some buttercream for the middle of the cake.
Here I mixed 2oz softened butter with 4oz icing sugar and a dessert spoon of cocoa powder. As the side of the cake was showing I piped this in rosettes around the edge.
Finally for the top I made a white chocolate and milk chocolate ganache.
I melted 100g of milk chocolate in the microwave. Meanwhile I heated 60ml of double cream until boiling. I then mixed the two together and left to cool.
I did the same with the white chocolate.
I then spooned over the chocolate ganache before it had set. And piped the white chocolate one in a messy fashion.
Lastly I took some Cadbury's creme eggs out of the fridge and cut them in half with a sharp knife. I didn't want them perfect so I put the knife in and then pulled them apart. I placed these onto of the ganache and left it in the fridge to fully set.
The longer you wait to eat it (if you can) the more the "eggs" spill out of their chocolate shells and you will see more of the yellow yolk.