Juicy chocolate bottoms alternated with chocolate frosting and topped with lots of chocolate eggs.
Both the bottoms and the frosting I did in my Ankarsrum assistance. So easy to have both hands free and also a double whisk which makes it easy to make a frosting like this when I want small tiny pieces of chocolate in the frosting itself.
I baked the recipe in a circular spring shape with a diameter of 20 cm, which gives a cake of 6-8 pieces.
Ingredients (juicy chocolate bottoms):
75 g butter
2 teaspoons vanilla sugar
1 dl water
1.5 dl milk
1 egg
3 dl wheat flour
1 cup cocoa
2 tsp baking powder
2.5 dl powdered sugar
Ingredients (chocolate frosting with chocolate pieces):
200 g dark chocolate (at least 55% cocoa content)
600 g refrigerator shell cream cheese
2 dl refrigerator shell whipping cream
2 cups icing sugar
Chocolate eggs to decorate with.
Do this:
Set the oven to 175 degrees (upper and lower heat).
Melt the butter in a pot.
Add vanilla sugar, water, milk and eggs to the butter and stir.
Mix flour, cocoa, baking powder and powdered sugar, and aim into the butter mixture.
Carefully turn to a smooth batter.
Cover your shape with baking sheet paper and pour the batter into it.
Bake your chocolate cake bottom in the bottom of the oven for about 30-45 minutes or until fully cooked.
Let it cool completely before dividing it into two parts.
Chop the dark chocolate and melt over a water bath in a heat resistant bowl. Set aside and allow to cool.
Whisk together cream cheese and whipped cream in a bowl to a creamy batter.
Add the melted chocolate while continuing to whisk.
Finally, add icing sugar and gently turn to a creamy frosting.
Fill and drizzle the frosting on the cake and decorate with chocolate eggs. Serve directly or store in the fridge!
