Looking for a fabulous showstopper cake for your family and friends this Easter? Your search could be over…
I do love to make a nice big family-sized cake for special occasions, and Easter is just one of those times when a chocolate and vanilla cake ticks all the boxes!
Cadbury Creme Eggs. They are pretty much the BEST thing about Easter. So when it came to decorating the cake other than the amazing chocolate ganache that drizzles down the side, I topped it off with halves of cream eggs showing off their gooey goodness inside!
Moist vanilla bean sponge and fudgey chocolate cake layered between vanilla buttercream and drizzled in chocolate ganache. Simple flavours but a great combination.
This makes a very large cake and even a small piece is very filling, and thats saying a lot from me who can eat sugary bakes all day.
It will make a FABULOUS show stopping cake for your family this Easter.
- 350g plain flour
- 65g coco powder
- 370g caster sugar
- 1 tsp bicarbonate of soda
- 240ml coffee
- 240ml buttermilk
- 210ml vegetable oil
- 3 eggs
- 225g unsalted butter
- 225g caster sugar
- 210g self-raising flour
- 1 tsp baking powder
- 4 eggs
- 1 tsp vanilla extract
- 3 tbsp semi skimmed milk
- 115g unsalted butter, at room temperature
- 2 tbsp milk
- 1 tsp pure vanilla extract
- 225g icing sugar
- 200g dark chocolate
- 250ml double cream
- 3 cream eggs
- Preheat the oven to 170C. Grease and line two 20cm cake tins with greaseproof paper.
- To make the chocolate cake sponge, sift the flour and coco powder into a large bowl, along with 370g of caster and the bicarbonate of soda and then whisk with an electric mixer to combine.
- Mix the coffee, buttermilk, oil and eggs together in a jug and then add to the dry mix whisking until smooth.
- Equally divide the mixture between two prepared cake tins .
- Bake in the oven for around 30 minutes or until an inverted skewer comes out clean.
- Allow the cake to cool in the tins for 10 minutes before turning out onto a wire rack to completely cool.
- For the vanilla sponge preheat the oven to 160C and grease and line two 20cm cake tins with greaseproof paper.
- Put the butter, sugar, flour and baking powder in to an electric mixer and pluse for a few seconds until just combined.
- Put the eggs, vanilla extract and milk into a jug and gradually add to the other mixture beating slowly until just combined.
- Divide the mixture between the two cake tins and bake for about 25 minutes until raised and golden brown. Remove from the oven and leave to cool in the cake tins for 10 minutes before turning out onto a wire rack to completely cool.
- While the cakes are cooling you can make the buttercream.
- Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.
- Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency.
- If it is too stiff, beat in a little extra milk.
- Once all cakes are cool level the cakes using a serrated knife.
- Place the first chocolate cake onto a cake board or cake stand. Using a pallet knife spread a thin layer of vanilla buttercream over the cake. then top the chocolate cake with a layer on vanilla cake. Once again speed a layer of buttercream over the cake.
- Repeat these steps until you have your four cakes layered with buttercream.
- Use a small amount of buttercream to give the cake a crumb coat.
- Place the cake in the fridge for 30 minutes.
- Using the remaining buttercream cover your cake. Smooth the side's and top with a cake smoother.
- To make the chocolate ganache break the chocolate and place into a bowl.
- Heat the double cream in a heatproof jug in the microwave for 1 minute.
- Pour the hot double cream over the chocolate and leave for a couple minutes.
- Then begin to stir until all the chocolate has melted.
- Once smooth pour over the cake and allow it to fall down the sides of the cake.