Speckled Easter Chocolate Cake
Celebrate Easter in style with a gorgeous, speckled cake that you can master at home!
9” Springform Cake tin
Grass tip nozzle
Flower tip nozzle
250g plain flour
60g cocoa powder
1 ½ tsp baking powder
1tsp bicarbonate of soda
290g golden caster sugar
200ml vegetable oil
2tsp vanilla extract
3 large eggs – beaten
300g slightly salted butter
675g icing sugar
1tsp vanilla extract
Food gels (pink and green used here)
1tsp cocoa powder
1tbsp vanilla extract
1 large egg white – approx. 40g
80g caster sugar
yellow food gel
Chocolate nest (optional)
100g milk chocolate
Grass tip and piping bag
- Preheat oven to 160 fan and grease and line a 9” cake tin
- Put flour, cocoa, baking powder, bicarbonate of soda and caster sugar in a bowl. Add oil, buttermilk, vanilla and eggs and mix well.
- Pour mixture into cake tin and bake for 45-55 mins or until a skewer comes out clean. Leave cake to cool.
- Trim top if needed and slice cake in half.
- Beat butter until light and fluffy then add half of icing sugar and beat well. Add remaining icing sugar, vanilla and milk and beat until smooth.
- Remove a spoonful of buttercream and place in a bowl with pink food gel for the flowers. Pop in piping bag with flower tip.
- Remove a spoonful of buttercream and place in a bowl with green food gel for the leaves. Pop into piping bag with leaf tip.
- Colour the remaining buttercream pastel pink.
- Place one piece of sponge on a cake stand and spread over some pink coloured buttercream. Top with another layer, then cover the whole cake and use a large palette knife to make it nice and smooth.
- Mix the cocoa powder and vanilla extract together in a small bowl and use a little brush to create little splatters all over the cake to make it look like a speckled egg shell.
- Heat oven to 100 fan. In a mixer, whisk egg white until frothy and dry, then add the sugar a spoonful at a time until all sugar is used up and the meringue is thick and glossy. Add a little yellow food gel and place in piping bag.
- Snip the end and pipe small triangular shapes onto baking paper and bake for 30-35 minutes.
- When dry, draw some eyes, a beak and some feet onto the meringues with edible pens to look like little chicks.
Chocolate nest (optional)
- Melt milk chocolate in a bowl over a pan of simmering water.
- Blow up a little balloon and balance it on a bowl.
- Place the melted chocolate in a piping bag with grass nozzle and pipe roughly over the balloon.
- Leave to set and place in the fridge.
- Pop balloon and place next on top of cake, securing with a little chocolate icing.
- Pipe chocolate buttercream inside nest and tom with meringue chicks, mini eggs.
- Slice and enjoy!