Add some extra sweetness to your Easter celebrations with this chocolate-rich festive cake.
Ingredients
- 6 eggs
- 1 cup caster sugar
- 1/2 cup self-raising flour
- 1/2 cup plain flour
- 1/2 cup cocoa powder
White chocolate custard
- 2 tablespoons custard powder
- 1 tablespoon cornflour
- 1 tablespoon caster sugar
- 1 3/4 cups milk
- 1 teaspoon vanilla extract
- 1/2 x 180g block white chocolate, chopped
- Mini Easter eggs, to decorate
Chocolate ganache
- 150g dark chocolate, chopped
- 1/4 cup thickened cream
Method
- Step 1Make custard: Combine custard powder, cornflour and sugar in a saucepan over medium heat. Add 2 tablespoons milk. Stir until smooth. Gradually stir in remaining milk. Cook, stirring, for 5 to 7 minutes or until custard boils and thickens (custard will coat the back of a spoon). Remove from heat. Stir in vanilla and chocolate until smooth. Transfer to a heatproof bowl. Cover surface with plastic wrap. Set aside to cool to room temperature. Refrigerate for 2 hours.
- Step 2Meanwhile, preheat oven to 170°C/150°C fan-forced. Grease two 6cm-deep, 20cm (base) round springform cake pans. Line bases with baking paper.
- Step 3Using an electric mixer, beat eggs until thick and creamy (about 8 to 10 minutes). Gradually add sugar, 1 tablespoon at a time, beating to dissolve. Meanwhile, triple-sift flours and cocoa powder. Fold into egg mixture until just combined. Divide between prepared pans.
- Step 4Bake for 18 to 20 minutes, swapping halfway through cooking, or until cakes spring back when touched in centre. Turn, top side up, onto wire racks lined with baking paper to cool completely.
- Step 5Line base and side of 1 springform pan with plastic wrap. Place 1 cake in prepared pan. Spoon over custard. Top with remaining cake. Cover. Refrigerate for 4 hours or until custard has set.
- Step 6Make ganache Place chocolate and cream in a microwave-safe bowl. Microwave on medium-high (75%) for 30 seconds to 1 minute, stirring with a metal spoon, or until smooth. Refrigerate for 10 minutes or until thick and spreadable. Remove cake from pan. Transfer to a plate. Spread with ganache. Stand for 5 minutes. Top with eggs. Set aside for 15 minutes to set.
- High protein
- Low sodium
Nutrition
1366 kj
Energy
13g
Fat Total
7g
Saturated Fat
2g
Fibre
8g
Protein
120mg
Cholesterol
118.23mg
Sodium
32g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
Notes
Recipe is best made the day before serving. Allow cooling time and 6 hours refrigeration.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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