Chocolate Fudge Easter Cake

Chocolate Fudge Easter Cake

This seriously chocolatey cake means business! This rich vegan chocolate fudge cake is smothered in a silky chocolate ganache frosting and topped with a crunchy ‘nest’ filled with marzipan eggs for a decadent Easter dessert.

Total Time: 40 minutes

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 16

Rating:  

Total Time: 40 minutes

Servings: 16

Ingredients

Method

Ingredients

(Servings: 16)

  • 0.1875 0.1875 cooked beetroot
  • 46.875 46.875 ml unsweetened almond milk
  • 0.09375 0.09375 Tbsp cream of tartar
  • 28.125 28.125 g unrefined light brown sugar
  • 3.125 3.125 g melted coconut oil
  • 0.09375 0.09375 Tbsp vanilla extract
  • 16.875 16.875 g plain flour
  • 3.125 3.125 g ground almonds
  • 11.25 11.25 g unsweetened cocoa powder
  • 0.1875 0.1875 tsp bicarbonate of soda
  • 0.09375 0.09375 tsp baking powder
  • 0.0625 0.0625 tsp chilli powder
  • a pinch of salt
  • For the frosting:
  • 0.25 0.25 super-ripe avocados
  • 5.625 5.625 g unsweetened cocoa powder
  • 15 15 g maple syrup
  • 0.1875 0.1875 Tbsp melted coconut oil
  • 0.0625 0.0625 tsp vanilla extract
  • 0.09375 0.09375 tsp salt
  • double shot of coffee
  • To decorate:
  • 6.25 6.25 g vegan dark chocolate
  • 0.375 0.375 Shredded Wheat
  • 6.25 6.25 g vegan chocolate sprinkles
  • 12.5 12.5 g vegan marzipan

Method

  1. Preheat the oven to 175°C/Gas Mark 4. Grease and line five 20cm (8in) round cake tins.
  2. Make a vegan buttermilk by adding cream of tartar to almond milk and leave to curdle while you get on with the next few steps.
  3. Blitz the ground almonds, flour, cocoa, bicarbonate of soda, baking powder, chilli powder and salt until fine, and transfer to a large bowl.
  4. Blitz the beetroot to a purée and add the sugar, melted coconut oil, vanilla and ‘buttermilk’.
  5. Pour into the dry mix and, when combined, pour into the lined and greased tins.
  6. Bake for 20 minutes. When poked, the skewer should come out clean. Leave to cool completely.
  7. Meanwhile, melt the chocolate over a bain-marie.
  8. In a large bowl, crumble the Shredded Wheat and mix in the melted chocolate. Grease one of your cake tins again and line with your chocolate nest mixture.
  9. Blitz all the frosting ingredients until completely incorporated and then spread between each cake layer, stack and then cover the outside of the cake. You should have enough to cover.
  10. Cut the marzipan into 25g (1oz) pieces and roll into a ball before giving an egg-like point. Decorate with a sprinkle base, a nest and egg topping or stuff immediately in your face. It’s all five of your five a day if you eat the whole thing (well, almost!)

Written by

Stu Henshall

Stu Henshall

Stu Hensall is the Executive Chef for Quorn and Cauldron and a former contestant on The Great British Bake Off.

www.instagram.com/stuhenshall/

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