Decadent Dark Chocolate Easter Cake With Chocolate Ganache

Decadent Dark Chocolate Easter Cake With Chocolate Ganache

I am a bit of a sucker for an excuse for a gathering around food. You can’t beat a table full to bursting with homemade goodness surrounded by friends and family. Easter is one such occasion where we can slow down a little and take time to enjoy our surroundings and share time with our loved ones. Easter Sunday for me normally starts with a family brunch before taking a walk which normally ends up at a pub somewhere. A drink and bar snack is more often than not consumed and then the walk home commenced with the thought of afternoon tea as our incentive.

You can’t have Easter Sunday without some kind of Easter chocolate treat and this year it’s all about the delicious hand made chocolates from Chococo. I have created a chocolate lovers dream in the form of this Decadent Dark Chocolate Easter Cake with Chocolate Ganache. The perfect cake for afternoon tea on Easter Sunday.

It’s all about spending time with the people that matter. I am not a religious person but I find that our religious holidays do give families and friends the opportunity to gather together. What could be better than sharing a delightfully Decadent Dark Chocolate Easter Cake with Chocolate Ganache with the special people in your life alongside a pot of tea on Easter Sunday afternoon? Fancy giving it a try? Scroll down for the recipe.

A Little About Chococo

Chococo have been crafting luxury chocolates and chocolate gifts in Dorset since 2002 with origin chocolate and local, seasonal ingredients. They never use preservatives or additives so you can be assured that there handmade and hand packed chocolates are of the highest quality. Claire and Andy Burnet, co-founders, believe that fresh chocolate tastes better and Chococo customers and food experts agree culminating in over 80 national and international awards. They were even described by the FT as a “pioneering British chocolatier”.

Decadent Dark Chocolate Easter Cake With Chocolate Ganache
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For the cake
  1. 200g unsalted butter at room temperature, plus a little extra for greasing the tin
  2. 300g plain flour
  3. 1 tsp baking powder
  4. 1/2 tsp bicarbonate of soda
  5. 100g dark chocolate. I used Chococo 71% dark chocolate buttons from Ecuador
  6. 1 tsp vanilla extract
  7. 150g soured cream
  8. 55g cocoa powder
  9. 400g caster sugar
  10. 3 medium eggs at room temperature
For the Ganache
  1. 150g double cream
  2. 70g dark chocolate. I used Chococo 71% dark chocolate from Ecuador
To decorate (optional)
  1. Chococo assorted chocolate animals
  2. Bee pollen
  3. Edible glitter
Instructions
  1. Preheat the oven to 170C/Gas 2. Generally grease your bundt tin. Make sure you get right in to the corners. Be over generous otherwise the cake might not turn out of the tin.
  2. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.
  3. Meanwhile melt the Chococo dark chocolate in a bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Once completely melted add the soured cream and cocoa powder and 80ml of boiling water. Stir until combined.
  4. In another large bowl beat together the sugar and butter until light and fluffy. Add the eggs one at a time a continue to beat. Add the chocolate mixture and mix all together. Next, mix in the dry ingredients.
  5. Dollop the mixture into your greased bundt tin and bake for 50 minutes or until a skewer comes out clean. Leave to cool completely in the tin and then turn out onto a wire rack.
  6. Next, make the topping by heating the cream in a small saucepan until it just comes to a simmer. Take off the heat and add the Chococo dark chocolate and stir until completely melted. Pour the melted chocolate mixture over the cake and decorate with your Easter chocolates, bee pollen and edible glitter.
Tara's Busy Kitchen (and other stories) http://tarasbusykitchen.com/
Disclaimer: I was gifted Easter chocolates from Chococo for this recipe. I was not paid for the post and all views are my own as always.

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