This chocolate Easter cake recipe is a must-have

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Easter Sunday is fast approaching and for my part, I can’t wait! It’s a day to surround yourself with friends and family, put your feet up and gorge yourself on an Easter egg or two – what’s not to love?

As it is a special occasion, we tend to throw a small feast for the day on it, and no family feast would be complete without a jaw-dropping dessert that will please everyone. That’s where this delicious chocolate cake recipe comes in.

Catherine Fulvio – one of our favorite Irish chefs and Aldi brand ambassador – shared with us her recipe for the ultimate chocolate cake, covered in a light and refreshing lemon glaze, which would be absolutely perfect for your Sunday celebrations Easter.

Made with simple pantry ingredients found in 150 Aldi stores across the country, it’s easy to make and recreate at home. In fact, you might even say it’s a piece of cake!

Recipe: Chocolate Easter Cake with Lemon Frosting

Serves: 10 to 12

Ingredients

For the cake:

200g Kilkeely butter, softened

220g The Pantry powdered sugar

1 teaspoon The Pantry vanilla extract

5 large eggs from the Healy farm

300g Solway Shores flour

2 teaspoons The Pantry baking powder

70g The Pantry cocoa powder

2 tablespoons Duneen Dairy natural yogurt

130ml Clonbawn milk

For the buttercream:

330g Kilkeely butter, softened

650g The Pantry icing sugar, sifted

1 teaspoon of organic Grandessa honey

3 tablespoons Clonbawn milk

1 teaspoon lemon juice

A few drops of The Pantry yellow food coloring

For the filling:

100g lemon buttercream (homemade or with The Pantry vanilla icing)

3 tablespoons Vanilla Bean Pastry Lemon Curd

Decorate:

Dairyfine Mini Eggs

3 tablespoons The Pantry Fine Coconut Flakes

1 meter of pale pink ribbon

Plate or cake stand

Method

For the cake:

Preheat the oven to 180°C/ Fan oven 160°C/gas 4.

Line the bottom of two 20cm cake tins with parchment paper and brush the sides with melted butter.

To prepare the cake, whisk together the creamed butter, sugar and vanilla until soft and fluffy.

Add the eggs, one at a time.

Sift the flour, baking powder and cocoa together into the egg mixture.

Add the vanilla extract, yogurt and ¾ of the milk and stir in to form a fluffy cake batter. If the mixture is too thick, add more milk until you have a medium batter.

Divide between the two prepared pans, place in the preheated oven and bake for about 20-23 minutes or until well puffed and firm on top. Make sure the skewer comes out clean.

Let cool in pan for 10 minutes.

Slide a thin spatula or knife around the molds and unmold onto a cooling rack to cool completely before decorating.

For the buttercream:

Place the butter, icing sugar, honey, milk and lemon juice in the bowl of a mixer and beat until fluffy and light.

Add a few drops of yellow food coloring – it should be a pale yellow.

It will take about 5 minutes.

For the filling:

Put 100g of buttercream in a bowl and add the lemon curd, mix well.

Place a cake layer on a stand or plate. Spread the lemon buttercream over the cake layer.

Place the other cake layer on top. Spread the rest of the buttercream around the sides of the cake, smooth it all around and spread it on top.

Decorate:

Tie a ribbon around the cake.

Form a “nest” with the coconut flakes on top and arrange a pile of mini eggs inside the nest on top of the cake.

Display more mini eggs around the base of the cake and it’s ready to serve!


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