Easter Celebration Cake
- Chocolate Easter Cake
Last Monday was Easter celebration theme for Clandestine Cake Club. This was to mark not only Easter just happening but to mark Camden’s first year as a club! Since 12 months ago the club has gone from having only 3 members to over fifteen!
It was a smaller turn out this time as there were upcoming holidays and a certain wedding dress to be fitted into. Also it did fall very close to Easter so perhaps some couldn’t deal with eating more sweet things so soon after.
Despite this there was still a good turn out and some varied and delicious cakes to try. We met at a lovely little pub just near Mornington Crescent called Simmons. I have walked past it hundreds of times and never noticed it but it is situated on the corner and serves wine for the bargain price of £2.50 and tasty wine at that! It also is a lot bigger than it looks and even has an old school nintendo where you can come and play mario supercars.
I wasn’t sure what to bake this time round so opted for a cake that was actually called Easter Celebration Cake (very apt) which was featured in Woman and Home Magazine. I loved the look of the cake as soon as I saw it with its four layers however I do tend to make chocolate cakes a bit too often so was a little undecided. The good thing about this cake it that although it looks extremely chocolately it is a vanilla sponge with hints of orange and almond which make it not too indulgent but give a lightness to it.
Here’s how it’s made:
Ingredients
- 350g (12oz) unsalted butter, at room temperature
- 350g (12oz) golden caster sugar
- 6 large free-range eggs, beaten
- 400g (14oz) self-raising flour, sifted
- 100g (4oz) ground almonds
- juice and grated zest 2 oranges
for the chocolate fudge filling
- 250g (9oz) plain dark chocolate
- 100g (4oz) butter
- juice 1 orange
- 3 free-range egg yolks
- 250g (9oz) icing sugar
for the topping
- 300ml (½pt) double cream
- 3tbsp caster sugar
- 200g (7oz) dark chocolate, finely chopped
- chocolate eggs, to decorate
you will need:
- 2 x 23cm (9in) round cake tins, lightly oiled and bottom-lined with baking parchment
PREPARATION
- Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Cream the butter and sugar together, until pale.
- Mix in the eggs, then fold in the flour, almonds, orange zest and juice.
- Spoon the mixture into the cake tins and bake for 45 minutes, until risen and firm. Remove from tins and cool on a wire rack.
- Meanwhile, make the fudge filling. Melt the chocolate and butter, and mix with the orange juice. Cool for 5 minutes, then whisk in the egg yolks and icing sugar in batches.
- For the topping, heat the cream and sugar in a pan until steaming. Pour over the chopped chocolate in a bowl, and stir to combine. Cool for 10 to 15 minutes.
- When the cakes are cool, cut both in half horizontally. Spread one cake layer with a third of the filling, top with another layer of cake and spread with a second third of the mixture. Add a third layer, spread with the rest of the filling, and top with the final layer.
When the topping is cool, apply it to the cake with a palette knife. Pile the chocolate eggs in the middle and serve. The cake will keep for up to 3 days in the fridge.
- Easter Chocolate Cake
The sponge was very simple to make. The only thing I did wrong was not level out my mixture as best as I could so when the sponge was baked they were very lopsided! I tried to rectify this when cutting the layers but it still turned out pretty wonky!
Thankfully the cake went down well at the club and was a pleasant surprise to Jelena as she wasn’t expecting the orange flavour. I liked it but as I made it on Saturday, by Monday I felt that the sponge had got a bit dry so in future I will try and keep it in a better airtight tin.
Debs made an Easter battenberg cake which despite my dislike of marzipan I still managed to scoff the whole slice. Jelena’s creamy caramel cake was melt in your mouth delicious. Beautifully presented too it was easy enough to keep coming back for more. I also loved Mel’s cake as it contained two of my favourite ingredients, banana and coconut. She also only baked it a few hours before the event so the sponge was still soft and moist.
Our next cake club theme is Eurovision which should be pretty fun! I better start thinking what to make, something cheesy I suppose!
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Our Clandestine Cake club fell on Halloween for the month of October however we decided to go against tradition of making Halloween/scary/pumpkin cakes and the theme instead was favourite chocolate bars.
