WOW! THIS IS COLOURFUL! One of the thing that I love about Easter is that things are always very vivid, rich, bright and cheerful. Whether it is a cake, the shopping mall decorations or simply the Easter eggs. Easter eggs, especially are often wrapped in beautiful and golden sparkling foil paper. Not to forget mentioning…that every time when it comes to Easter, it is always a well-worth holiday (because we get the Easter break off work! HAHAH 🙂
Today is Easter Sunday, and to finish my 2014 Easter, I thought I would just make another dessert to give it a nice colourful end and wave goodbye to 2014 Easter! Lately I’ve bought some nice Arkadia Chai powder (with a vanilla ooze!), I’m a big fans of Chai, especially the aromatic scent that it produces every time I open the lid! So I’m definitely using some of them for this piece of cake!
Thinking of Easter, you cannot go wrong with chocolate cakes! This chocolate cake is an easy, foolproof and spongy recipe! Along with some Chai Buttercream, A-W-E-S-O-M-E!
Lately, I realized that speckled eggs are a popular trend in Sydney, as I open my pinterest and instagram, a lot of bloggers love blogging speckled “desserts”. Even the Easter eggs in Supermarkets come in a lot of speckled range! So I guess this gives me an excuse to buy a ton of “speckled” Easter eggs for decorations! (or at least to try a speckled dessert to keep up with the trend!) Whilst supermarket is on special, I had to buy a bucket full of speckled crispy M&Ms! Another vacation for a sugar hit!
Out of topic for a bit, I even paint my nails an Easter theme! 🙂 Just to be fun~ HAHA
Don’t forget to check out all my Easter recipes here!
For the cake
- spray oil, to grease
- 200 grams of brown sugar
- 190ml of full cream milk
- 120 grams of unsalted butter, at room temperature
- 50 grams of cocoa powder
- 1/4 teaspoon of baking soda
- 3 eggs, lightly whisked
- 150 grams of self-raising flour
- 2 tablespoons of plain flour
For the buttercream
- 80 grams of unsalted butter, at room temperature
- 2 tablespoon of full cream milk
- 120 grams of icing sugar
- 2 teaspoon of chai powder (I use Arkadia ones)
For the topping
- 120 grams of white chocolate
- 4 tablespoon of full cream milk
- 1 tablespoon of chai powder
- speckled easter M&M eggs
- Shaved chocolate, for ganish
For the speckled effect
- 2 teaspoon of vanilla essence
- 1/3 teaspoon of cocoa powder
- Preheat oven to 160ºC / 320ºF. Grease 2 rectangle pan with oil, and line parchment paper over with 2cm overhang on each side.
- Heat a pot of water over high heat until boil.
- Meanwhile, add brown sugar, milk and butter into a heat-proof bowl. Sit the bowl over the pot of hot water (do not let the water touch the base of the bowl), using the bain-marie technique, stir and melt sugar and butter until a thick syrup form.
- Use a fine sieve, sift baking soda and cocoa powder into the butter mixture. Stir until combined.
- Remove bowl away from the heat. Sift 1/2 of the plain flour and self-raising flour into the mixture, stir until combined. Repeat with the remaining flour.
- Add the eggs into the mixture in 2 additions and mix until combined.
- Pour the mixture into the 2 prepared tins evenly and tap lightly onto a working surface to remove any bubbles.
- Bake in the oven or 30 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Set aside for 5 minutes before removing the cake to a cooling rack.
- Remove the 2 cakes carefully into a cooling rack and wait until completely cool.
- Once the cake is cooled completely, use a round cookie cutter ( I used the 6cm diameter ones) and cut 12 equal sized circles. Leave aside.
To make buttercream:
- To making the chai icing, use a hand mixer, whisk butter until creamy, add icing sugar in 2 additions and mix until fully incorporated.
- Add chai powder and milk and continue whisking until a consistent texture is achieved.
To make chocolate icing:
- Combined white chocolate, chai powder and milk in a pot over medium heat, melt and stir until combined. Keep warm.
To assemble the cakes:
- Cover the top of 6 round cakes with the chai buttercream, using a offset spatula. Sandwich the other 6 round cakes onto the buttercream cakes. Lightly push the top round cakes so the buttercream sticks the 2 rounds together nicely.
- On a parchment paper, lay the 6 cakes on top, drizzle the white chocolate icing over the top. Quickly Place the cakes into the fridge for 15 minutes so the white chocolate hardens.
- Meanwhile, prepared the speckle effects. Mix vanilla and cocoa powder together in a small bowl. Cover your speckle area with lots of baking paper to protect it as speckles with go everywhere. Use a clean paintbrush with stiff bristles and dip the tip into the mixture and practice flicking the bristles with your finger tips to create the speckle effect (follow a detailed instructions here).
- Remove the cakes from the fridge and start flicking the speckles onto the white chocolate.
- Sprinkle some shaved chocolate and ay speckled M&Ms onto the middle of the cakes (mimicking a egg nest).
- Keep cake chilled until ready to serve, and then remove from fridge 30 minutes before serving to allow cake to soften slightly.
- Ensure practicing onto parchment paper before moving to the actual cake when doing the speckled effects.
- Do not over-mix the eggs in the chocolate make mixture or it will separate.
- Keep your icing creamy for an easiler spread to the cakes.
- Patient is the key! Don’t rush it, it takes time. Your cakes need to be COMPLETELY COOL before laying the butter-cream, otherwise it will melt.
- Ensure you place the cakes into an-air container and can be fridge for up to 3 days.
- Chocolate cake adapted from Taste.com.au