Eggstravagant Choc Surprise Cake

By Foodies of South Africa · 90 min

Ingredients

Instructions

1. Preheat the oven to 170°C fan-assisted. Grease and line the base of a 23 cm springform cake tin.
2. In a large bowl, sift the flour, cocoa powder, Royal Baking Powder and bicarbonate of soda. Add the sugar and mix until combined.
3. Add the milk, vegetable oil and eggs and whisk until well combined. Add 1 cup of boiling water and mix to a smooth batter, avoiding over-mixing.
4. Pour the batter into the prepared tin and bake for 1 hour, until a skewer inserted in the centre comes out clean.
5. Let the cake cool completely. Slice it horizontally. Cut a hole in one layer with a large cookie cutter. Place the whole layer on a cake stand as the base, then set the layer with the hole on top and fill the hole with 1 packet of Cadbury Mini Eggs.
6. Cut the cookie-cutter circle in half and press both halves firmly into the filled hole so the top is level.
7. Heat the cream in a large microwave-safe bowl for 1½–2 minutes, until just hot but not boiling. Add the broken milk chocolate, let stand 1 minute, then whisk until smooth and silky.
8. Chill the chocolate mixture in the freezer for about 3 minutes, whisking every minute, until it is spreadable.
9. Spread the ganache generously over the top of the cake. Decorate with the remaining Mini Eggs and halved Creme Eggs, then slice and serve.

Summarized from Foodies of South Africa's video. Watch it for the details.

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