When March hits, I head to the store to stock up on my favorite Easter candy, and my absolute FAVORITE are cadburys mini eggs. There’s just something so satisfying about crunching through that crisp, colorful candy-shell and then savoring the chocolate as it blissfully melts. Without serious restraint, I could go through bags and bags of them, so it’s no surprise that they provided the inspiration for this week’s recipe. Learn to make this crave-worthy, speckled egg cake – perfect for your spring celebrations.
For the cake:
- Chocolate cake mix
- 3 large eggs
- 1 extra egg yolk
- chocolate pudding mix
- 1 cup of whole milk
- 1/4 cup of unsalted butter (room temperature)
- 1 tsp vanilla
In a large bow, cream the butter and add the eggs one at a time, mixing for 30 seconds at low speed after each addition.
In a separate bowl sift together the cake mix and pudding mix, then add 1/3 to the egg and butter mixture and mix until combined,
Add half the milk and continue to mix.
Add another third of the dry mixture and mix until just combined.
Add the remaining milk and vanilla extract and mix until combined.
Add the final 13 of the flour and mix at medium speed for 30 seconds.
Divide the mixture between 3 buttered and floured (6 inch pans) and cook at 350 degrees for 35 minutes or until a skewer comes out clean. The cake should be slightly bouncy.
- 1lb of unsalted room temperature butter
- 1/4 tsp salt
- 2lbs confectioners sugar
- 2 oz whole milk
- 6 oz melted white chocolate
- a few drops of teal or pale blue food coloring
- 1 tsp vanilla extract
Melt the chocolate over a double boiler and allow to cool
Beat the butter at low speed, increasing to a medium speed once softened.
Add the sugar a cup at a time, mixing to combine after each addition.
Add the milk, vanilla, food coloring, and (cooled) white chocolate and beat until light and fluffy for 5 minutes.
Torte, fill and frost your cake to reveal a smooth surface.
In a separate bowl stir together 1 tbs of hershey cocoa powder with a little vanilla extract to form a smooth and thin paint. You can add a little brown food coloring if you need to amp up the color.
Cover your work surface to prevent any serious accidents with the paint. Paper towel or parchment paper will suffice. Dip a clean, dry paintbrush into the chocolate paint and gently splatter it over the surface of your cake by gently flicking the bristles- this will create the speckles. Make sure to cover your entire cake surface.
To make the chocolate nest, scrunch up a ball of aluminum foil and place smooth side up. Rub a little shortening over the aluminum surface to prevent any sticking.
Melt a little semi-sweet chocolate or some candy melts in the microwave and thin slightly with a tsp of vegetable shortening.
Pour the chocolate into a small piping bag and snip off the end to create a VERY small hole.
Zig-zag across the aluminum ball in all directions to create the nest. Pop the nest into the freezer for 1 minute to firm up before adding more chocolate.
On a piece of parchment, pipe some chocolate twigs and allow to cool.
When the chocolate nest is set, squeeze the aluminum inside to release and gently remove.
Use a little more chocolate to fill the inside of the nest and attach your chocolate twigs.
Place the nest on the finished cake and decorate with some chocolate mini eggs and some wafer paper feathers.