Mini Egg Drip Cake

Mini Egg Drip Cake PT105M https://img2.recipesrun.com/201907/2019/0917/a8/c/063196/300x200x90.jpg Vanilla Cakes layered with Vanilla Frosting, a Dark Chocolate Ganache Drip, & packed full of Mini Eggs – The perfect Mini Egg Cake Easter Showstopper! There is something so delicious about the simplicity of a vanilla cake, with a simple buttercream. You can even add 50g of cocoa powder to it to make it chocolatey! This cake also goes the extra mile because it has crushed mini eggs between the layers. 15 servings Ingredients: Small easter egg 100 g Mini eggs, whole 300 g Mini eggs, crushed 100 g Dark chocolate, finely chopped 100 g Double cream 800 g Icing sugar 350 g Unsalted butter 1 tsp. Vanilla extract oil 1 tsp. Baking powder 450 g Self raising flour 6 Large eggs 450 g Caster sugar 450 g Unsalted butter

01 Information

Grade easy
Serving 15 servings
Calorie 468 Kcal
Prep Time 15 Mins
Cook Time 90 Mins
Total Time 105 Mins

02 Ingredients

Decorations
- Small easter egg
- 100 g Mini eggs, whole
- 300 g Mini eggs, crushed
- 100 g Dark chocolate, finely chopped
- 100 g Double cream
Buttercream
- 800 g Icing sugar
- 350 g Unsalted butter
Cake
- 1 tsp. Vanilla extract oil
- 1 tsp. Baking powder
- 450 g Self raising flour
- 6 Large eggs
- 450 g Caster sugar
- 450 g Unsalted butter

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03 Method

Step 1

For the Cake: Heat the oven to 160℉, and line two DEEP 20cm/8inch cake tins with baking parchment – leave to the side.
Step 2

In a stand mixer, beat together the butter and sugar until light and fluffy. Add in the flour, eggs, baking powder, and Vanilla and beat again briefly till combined – try not to overbeat!
Step 3

Divide the mixture between the two tins and smooth it over – bake for 1 hour (Check after 45 minutes if your oven runs hot, can take longer) until the cake is golden and when the cake springs back (the skewer should also come out clean).
Step 4

Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.
Step 5

For the Decoration: In a stand mixer, beat the butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined.
Step 6

Keep beating the buttercream for 5-6 minutes on a medium speed so it starts to get fluffier and lighter. If too thick, add one tablespoon of boiling water at a time till its smooth enough.
Step 7

Once the cake is cooled, I level them off so that they are flat, and then divide the cakes into two – so I end up with 4 layers.
Step 8

With the first layer of the cake, spread some of the buttercream onto the top of the first layer and sprinkle on 1/3 of the crushed mini eggs, add the second cake on top, and then top again with some of buttercream and mini eggs etc until you reach the top layer.
Step 9

Only use about 1-2 tbsp of buttercream per layer so that you have enough to decorate with!
Step 10

With the leftover buttercream, I covered the sides (and top) too! I tend to refrigerate my cake after step 5 to make this easier as the cake is so moist but this is optional – you could just slap it all on if you wish!
Step 11

Once finished, make the ganache – heat the 100ml of double cream until it's just below boiling point, and pour over the finely chopped chocolate and leave for 5 minutes to just sit. After the 5 minutes, stir until smooth and leave it to cool for about 5 minutes.
Step 12

Gently pour/pipe the ganache around the edge of the cake to cause the drips, and pour the rest onto the top and spread evenly and leave to set in the fridge (This is when I inserted my bits of easter egg so that the ganache glued them to the cake).
Step 13

Once the ganache is set, with any leftover frosting, pipe some little rosettes onto the top and top with the whole mini eggs!

04 Author

zhanghengshuo

75 Recipes

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