Baking An Easter Cakeadmin
We all know Easter to be traditionally considered a fun-filled holiday, especially for the kids. Easter holidays have egg hunt activities, baskets full of chocolate bunnies, and tons of family time spent together.
Even the church services bring the day to an end with an intimate family bonding session over a slice of cake. Share a special moment around the table and celebrate with this impressive Easter cake.
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1/2 cup all-purpose flour
- 1/3 cup baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 225 grams of semisweet chocolate, melted
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 1-1/4 cup of 2% milk
- 3 large egg yolks, lightly beaten
- 1 envelope of unflavored gelatin
- 3 tablespoons cold water
- 7 ounces semisweet chocolate, chopped
- 1-1/4 cup of heavy whipping cream
- 20 to 30 small candy Easter eggs
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, and salt; gradually add to creamed mixture and mix well.
- Spread into a greased 23-centimeter springform pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Remove the sides and bottom of the pan. Cool completely on a wire rack.
- From a large sheet of waxed paper, cut a 29×5-in strip. Fold the strip lengthwise in half. Place the strip on a large sheet of waxed paper on a work surface. Spread melted chocolate evenly along one long edge of waxed paper strip; spread upward, making a wavy line within 1 centimeter of the other long edge. Let stand for 10-30 minutes until chocolate begins to set but is still pliable.
- Carefully lift the waxed paper strip and wrap the chocolate strip around the cake with a straight edge on the bottom. Do not remove waxed paper. Refrigerate until chilled. Meanwhile, cover three baking sheets with waxed paper. Drizzle the remaining melted chocolate from a spatula over the waxed paper in both directions. Chill for 10 minutes. Peel off waxed paper; break the chocolate into 6- to 3-8 cm “twigs.”
- In a small saucepan, combine the sugar and cornstarch for the filling. Stir in milk until smooth. Cook and stir over medium-high heat until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return it to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
- In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into the custard until gelatin is dissolved. Add chopped chocolate; stir until smooth. Cover surface with plastic wrap; cool to room temperature.
- In a large bowl, beat cream until soft peaks form; fold into chocolate mixture. Carefully spoon over the top of the cake, cover and refrigerate for 1-2 hours or until set. Remove the waxed paper strip from the side of the cake and position chocolate “twigs” around the top of the cake to create a nest. Arrange candy eggs in the center.