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Easter Speckled Egg Drip Cake

Easter Speckled Egg Drip Cake

Vanilla sponge, vanilla buttercream, chocolate ganache drip, mini eggs

Course Dessert
Cuisine British
Keyword Cake
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the sponge

  • 500 g Butter or baking spread I use Stork
  • 500 g Caster sugar
  • 9 Eggs large
  • 3 tbsp Milk
  • 3 tsp Vanilla extract
  • 500 g Self raising flour
  • Pink food colouring I use Pro Gel
  • Purple food colouring I use Pro Gel
  • Yellow food colouring I use Pro Gel

For the buttercream

  • 550 g Butter or baking spread I use Stork
  • 1.1 kg Icing sugar
  • 2 tsp Vanilla extract
  • Blue food colouring I use Pro Gel

For filling (optional)

  • 140 g Passion fruit curd, lemon curd, or jam

For the speckle "paint"

  • 1/2 tbsp Cocoa powder
  • 1/2 tsp Vanilla extract
  • 1-2 tbsp Water you may not need all of it

For the chocolate ganache drip

  • 65 g Dark chocolate
  • 65 ml Double cream

OR for cheat's chocolate drip

  • 75 g Dark chocolate
  • 1 tsp Vegetable oil

For decoration

  • 16 Mini Eggs
  • Chocolate strand sprinkles

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs, vanilla extract and milk, and whisk until fully incorporated

  4. Add the self raising flour and whisk in until you can't see any flour anymore

  5. Divide the mixture between three bowls, use scales for accuracy

  6. Add purple food colouring to one bowl, pink to the second and yellow to the third. You're aiming for a light pastel shade so add a little at a time

  7. Put each mixture into it's own cake tin, then bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  8. To make the buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand

  9. Then colour the buttercream using blue food colouring, you're aiming for a pastel duck egg blue colour so add a little at a time until you're happy

  10. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  11. Put one of the sponges on a decorating turntable and spread buttercream all over the sponge

  12. Fill in the centre of the sponge with some curd or jam if you like, then add the next sponge on top

  13. Do the same again - spread buttercream over the second sponge and add curd or jam if you like, then add the final sponge on top

  14. Use buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up

  15. Coat the cake with a second and thicker layer of buttercream and smooth it out as best you can. Then put it back in the fridge for 30 minutes to 1 hour to set

  16. Make the paint for the speckled egg effect by mixing the cocoa powder, vanilla and enough water together to make a thin liquid. You may not need all of the water, so add a little at a time

  17. Dip a clean, food safe paint brush into the cocoa powder paint. Hold the paint brush close to the cake and use the tip of your finger to flick the bristles so the paint splatters onto the cake. Carry on moving around the cake and splattering the paint, re-dipping the brush into the paint as required, until you are happy

  18. To make the dark chocolate ganache chocolate drip, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth

  19. OR To make the cheat's dark chocolate drip, melt the dark chocolate in the microwave for 30 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth. Stir in the vegetable oil

  20. Put your chosen chocolate drip mixture into a piping bag or squeezy bottle, if using a piping bag snip a small section off the end

  21. Pipe blobs of ganache around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts

  22. Once the drips are complete you can cover the whole top of the cake with chocolate ganache it you like. Pipe the remaining ganache all over the top of the cake and use a palette knife to smooth it out. Put the cake in the fridge for 30 minutes for the ganache to set

  23. Put the remaining buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake

  24. Decorate with mini eggs and sprinkles

  25. Move the cake onto a serving plate or cake stand, and dig in! Leftovers will keep in an airtight container in a cool place for 2-3 days