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Chocolate Chip Easter Cake

This amazing cake is perfect for your Easter Feast. The chocolate nest and eggs add an extra festive element but feel free to add little chocolate eggs, fresh flowers or home made easter crafts instead.
Cook Time40 mins
Total Time12 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Chocolate Chip Easter Cake

    • Vanilla Chocolate Chip Sheet Cake
    • 100 grams Chocolate Chips
    • Berry Cream Frosting
    • Speckle
    • Ganache
    • Chocolate Noodle Nest
    • Boiled Eggs painted to match the frosting

    Vanilla Chocolate Chip Sheet Cake

    • 9 Eggs
    • 1/3 Cup Maple Syrup or Rice Malt Syrup
    • 3 teaspoons Vanilla Extract
    • 1 Cup plus 1/4 Cup Milk of choice
    • 3 teaspoon Baking Powder
    • 3/4 Cup plus 2 Tablespoons Coconut Flour
    • 2/3 Cup Arrowroot

    Chocolate Chips

    • 1/4 Cup Coconut Oil
    • 1/4 Cup Cocoa
    • 1 Tablespoon Maple Syrup
    • 1 teaspoon Vanilla Extract

    Berry Cream Frosting

    • 400 grams Blueberries fresh or frozen
    • 4 Tablespoons Maple Syrup Optional, depending on tartness of berries
    • 4 Tablespoons Water
    • 2 teaspoons Gelatine
    • 3 Cups Coconut Cream place many 400ml can of Coconut Cream/Milk opened in the fridge overnight. Spoon off the thickened cream and discard the watery remains
    • 4 teaspoons Vanilla Extract
    • 4 teaspoons Maple Syrup

    Speckle

    • 1 teaspoon Cococa
    • 1 teaspoon Vanilla Extract
    • 2 teaspoons Maple Syrup

    Ganache

    • 1/3 Cup Coconut Cream can opened and in fridge overnight; spoon out thickened cream leaving behind watery contents
    • 100 grams Chocolate you can make your own using the earlier recipe
    • 1 Tablespoons Coconut Oil
    • 1 teaspoons Vanilla Extract

    Chocolate Noodle Nest

    • 30-50 grams of uncooked rice vermicelli noodles or uncooked sweet potato noodles not the ones you make on the spiralizer but the actual noodles from the Asian section of Woolies that look and taste like rice noodles. They're awesome in stirfries
    • 1/4 Cup Coconut OIl
    • 1 Tablespoon Maple Syrup
    • 1 teaspoon Vanilla Extract
    • 1/4 Cup Cocoa

    Instructions

    INSTRUCTIONS

      Chocolate Chip Easter Cake

      • This cake can be constructed in either a 5 or 6 inch spring form cake tin. I have used a 6 inch tin.
      • Take the bottom of the chosen tin and cut 2 circles from the Vanilla Chocolate Chip sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer.
      • Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
      • Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be lots of layers on top and it will never be seen.
      • Spread 1 Cup of Berry Cream Frosting evenly over the bottom cake layer.
      • Top with a layer of cake (the almost full layer of cake; use more scraps to complete the layer) and spread another 1 Cup of Berry Ceam Frosting on top.
      • Place the full cake layer on top.
      • Cover the cake in plastic wrap and place the cake in the freezer for 2 hours then place it in the fridge until you are ready. The freezer helps to set the layers.
      • Remove the cake from the fridge and the tin.
      • Spread the remaining Berry Cream Frosting over the top and sides of the cake. Make sure the entire cake is covered.
      • Take the speckle mixture and flick it all over the cake. You can use a pastry brush, a paint brush or a fork to fling the mixture onto the cake. Mayb do this bit out side or at least cover the bench and floor with a towel.
      • Place the cake in the fridge for 30-60 minutes (longer is also fine).
      • Pour the Ganache on top of the cake and spread to the sides, allowing some to drip off the edges.
      • Place the cake in the fridge for another 30-60 minutes (longer is also fine) to allow the ganache to harden.
      • Top with the chocolate nest, painted and speckled eggs.
      • This amazingly awesome cake needs to be kept in the fridge between serves.
      • The nest will start to melt at room temperature (if you have used my coconut oil based chocolate recipe) and must be kept in the freezer.

      Vanilla Chocolate Chip Sheet Cake

      • Preheat the oven to 180C/350F.
      • Line and grease a large baking tray (32cm X 27cm)
      • Place the eggs into the clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk the egg on high for 5 minutes.
      • Add the maple syrup and vanilla and whisk until large peaks have formed. Continue whisking on medium/high and add the milk.
      • In a separate bowl, lightly whisk the dry ingredients together. Ensure that the coconut flour has no lumps in it.
      • Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour).
      • Fold through the chocolate chips.
      • Pour the cake mixture into the prepared tin and bake for 18 to 20 minutes, or until cooked through.
      • Remove from oven and allow to cool in the tray.

      Chocolate Chips

      • Melt the coconut oil in a saucepan over a very low heat. Stir in the maple syrup and vanilla.
      • Stir in the Cocoa and allow to thicken slightly.
      • Pour the Chocolate into a small lined baking tray and freeze for 1 hour.
      • Remove the Chocolate from the freezer and break into large pieces.
      • Use a sharp knife and a cutting board to cut the chocolate into small pieces
      • Use immediately or refreeze for later use.

      Berry Cream Frosting

      • You don't need to add the gelatine if your cream is super thick and the cooked berry mixture isn't watery. Adding the gelatin helps to make the frosting more stable.
      • Place the bluberries, maple syrup and water in a small saucepan and bring to a slow, rolling boil.
      • Decrease the heat to medium/low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
      • Use a masher or blender to break down the berries slightly if still chunky. Allow the mixture to cool completely before adding to the cream.
      • In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
      • Turn the whisk off and add the cooled berry mixture. Whisk on medium until combined.
      • Take 2 Tablespoons of the cream and place in a small bowl. Sprinkle the gelatin over the cream and allow to thicken for 5 minutes. Place that small bowl in a larger bowl full of boiling water, ensuring that no water is able to get into the gelatin mixture. Stir the gelatin mix until it has melted. Add the gelatine liquid to the cream and whip to fully incorporate.
      • Place the cream in the fridge and allow to thicken before using (allow 4 hours)

      Speckle

      • Combine the ingredients in a small bowl and stir.

      Ganache

      • Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
      • In a saucepan, over medium heat, bring the coconut cream to the boil.
      • Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
      • Allow to cool before using.
      • If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water.
      • Whisk gently until the lumps have broken and the ganache is smooth.
      • A ganached cake does not have to be kept in the fridge; however if the ambient temperature is too warm the ganache will soften. If you feel it's too warm or you notice the ganache becoming soft put it in the fridge.

      Chocolate Noodle Nest

      • Take the noodles and gentle loosen them and place them into a large mixing bowl.
      • Take 2 dinner sized bowls/kids sized bowls and give them a good grease.
      • Melt the coocnut oil in a saupan over low heat. Add the maple syrup and vanilla extract and stir.
      • Add the cocoa and stir til combined.
      • Pour the chocolate mix into the dry noodles and stir, mix, cover them all in chocolate. It helps to use a fork (or you fingers) to get even coverage.
      • Shape the noodles over the base of one of the bowls and then place the other bowl on top and press down to create the shape.
      • Place the bowl/noodle/bowl sandwhich in the frrzer for at;east 30 minutes to set.
      • The nest must be kept in the freezer and is more about looks than actually eating!!

      Notes

      Adapted from Taste Magazine