Speckled Chocolate Easter Egg Cake

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Speckled Chocolate Easter Egg Cake
Servings
slices
Ingredients
Chocolate Layer Cake
Teal Vanilla Buttercream
Servings
slices
Ingredients
Chocolate Layer Cake
Teal Vanilla Buttercream
Instructions
Chocolate Layer Cake
  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius)
  2. In a bowl designated for dry ingredients, whisk together flour, sugar, cocoa powder, baking soda and salt.
  3. Next, add in your wet ingredients to the flour mixture: coffee, oil and vanilla. Mix in apple cider vinegar afterwards.
  4. Grease 9-inch cake pans with shortening, or baking spray.
  5. Bake for 25 minutes or until cake tester comes out clean.
  6. Allow to completely cool before icing.
Teal Vanilla Buttercream
  1. Beat butter until light and fluffy
  2. Add icing sugar and whipping cream in two parts, alternating between the two.
  3. Beat in vanilla extract. This shoudl result in icing with stiff peaks.
  4. If your icing is too thick, Add 1 tbsp at a time of whole milk to thin out consistency of the icing.
  5. Add food coloring gel and mix by hand with spatula until icing is one consistent color.
Easter Egg Decor
  1. Mix together 1 tsp of cocoa powder and 1 tbsp of vanilla extract in a bowl.
  2. Mix together and use the end of paint brush / chopstock and start tapping the cake in different areas to create that "speckled" look.
  3. Refrigerate the cake for 30 minutes to allow the chocolate specks to cool completely.
  4. Take the cake out of the fridge, take 2 or 3 cadbury mini eggs and place them around the edge of the cake at even intervals. Use extra icing to secure them.
  5. Cut up the cadbury flake, and arrange around in nests:
Recipe Notes
  • Did you know? Coffee enhances the flavour of chocolate.ย I specifically buy instant coffee for this purpose (mild flavour). Otherwise you can substitute hot water if not available.

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