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Tuesday, 29 April 2014
Creme Egg Chocolate Drizzle Cake for a blogiversary
Lavender and Lovage I wanted to make it. There was the added bonus that is was spectacular without requiring too much work down at my mum's place where we were having lunch.
Speaking of which I found not all the creme eggs oozed as they should but there was no shortage of volunteers to help dispose of recalcitrant eggs.
salt dough eggs we made at home and the dough eggs my nieces made. It was very dense and very intensely chocolate. This made it excellent for sharing. Just a small slice was enough.
E later commented that the cake was more my sort of thing than his. But it was Easter. That means celebrations, chocolate, and spectacle. It was also my brother in law's birthday and my blogiversary. Poor E didn't get his own cake this year. I have promised him a boring vanilla cake soon. Everyone else was suitably impressed.
my previous blog designs.) I am still not sure if it will stay like that. But change is nature of blogging. What do you think of the white look?
Previously on Green Gourmet Giraffe:
One year ago: Vegan Victoria Sponge Birthday Cake
Two years ago: Ghost cake, birthdays and wildlife
Three years ago: Guitar Birthday Cake
Four years ago: Viking cat cake with a butterscotch secret
Five years ago: Happy Birthday to E and GGGiraffe
Six years ago: Green Gourmet Giraffe Birthday Cake
Seven years ago: A very vampire birthday
Creme Egg Chocolate Drizzle Cake
Adapted from Great British Chefs
225g butter, softened
225g caster sugar
1/4 cup (60ml) plain yoghurt
175g self-raising flour
50g cocoa powder
50g finely grated dark chocolate
pinch of salt
200g cream cheese, room temperature
1 tbsp icing sugar
1 cup dark choc chips
40g white chocolate
1 tbsp cream
4 to 6 Creme Eggs
a mixture of white dark and milk choc chips
Preheat oven to 180 C. Line and grease 2 x 20cm round cake tins.
To make the cake, mix all ingredients together in a powerful mixer OR if you have less power beaters like mine, beat together the butter and sugar until creamy, beat in the eggs, then yoghurt, then remaining dry ingredients until the batter is creamy and quite thick.
Tip batter into prepared cake tins and smooth the surface. Bake for 30 to 40 minutes. (It took me 40 minutes.) Cool cakes before decorating.
To decorate, first make the chocolate cream cheese. Beat together cream cheese and icing sugar until creamy. Melt dark choc chips. Beat into the cream cheese mixture until well combined. Place one cake (top down) on a serving plate. Spread half the cream cheese mixture over it. Place other cake, (bottom down) on top of the cream cheese mixture and spread the top with the remaining misture.
Melt white chocolate with a tablespoon of cream and drizzle in blobs down the side of the cake. (To keep the white chocolate really well melted have it sitting over a bowl of hot water so it doesn't start to set.) Use a sharp knife to cut the Creme Eggs in half. Arrange 8 to 10 halves around the edge of the cake and scatter choc chips over the cake.
On the Stereo:
A history of American folk: Various Artists