Chocolate Egg Sandwich Cake
400g Caster Sugar
75g Cocoa Powder
270g Plain Flour
1 1/2tsp Bicarbonate Soda
2tsp Baking Powder
180g Olive Oil
2tsp Vanilla Extract
75g Full Fat Yogurt
1 tbsp Lemon Juice
120g Hot Espresso Coffee
170g Unsalted Butter, softened
200g Light Muscovado Sugar
60g Caster Sugar
2 Egg Whites
210g Plain Flour, heated in an oven to 90C and cooled
1/8 Tsp Bicarbonate Soda
200g Mini Eggs, chopped
Chocolate Ganache Buttercream
60ml Double Cream
110g Unsalted Butter
1tsp Espresso Powder
225g Dark Chocolate, chopped
150g Icing Sugar
Preheat oven 170C. Grease, lime, grease and cocoa 3x 6” Cake tins or 2x 8”.
For the cake, whisk the dry ingredients in a bowl until homogeneous.
Whisk the wet ingredients together, crack in the eggs and whisk again until combined.
Pour the wet into the dry and whisk in a clockwise direction until only just combined. Weigh the batter and divide equally between the 3 tins.
Bake for 25-35 minutes or until a skewer comes out clean. Cool for 10 minutes, invert into a wire rack and cool completely.
Meanwhile for the cookie dough, beat the butter and sugars with a paddle attachment for 5-7 minutes until light and fluffy.
Add the egg whites and beat well to combine. Add the flour, salt and bicarb and mix until just combined. Add the mini eggs, mix and set aside at room temperature.
For the buttercream, add the cream, butter, espresso and salt to a small pan. Bring to a simmer, swirling and turn off the heat.
Add the chocolate, swirl to cover and sit, untouched for 3 minutes. Whisk from the centre outwards until homogeneous and stop immediately. Pour into a stand mixer and cool to room temperature.
When cool, it will be thicker, beat on low with a paddle attachment and add the icing sugar a little at a time until smooth. Add some cold cream if it gets grainy.
Layer the cakes with the cookie dough and use the frosting to cover the top and sides of the cake.
Decorate with heaps of eggs, eat and get messy!
Happy Easter Lovlies ❤️