Creme Egg Cake


Crème Egg Cake

1 cup unsalted butter, room temperature
2 cups sugar
2 tsp vanilla extract
6 large eggs
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups sour cream
¼ cup dulce de leche, warm
¼ cup butterscotch chips
¼ cup good quality dark chocolate, melted
¼ cup dark chocolate chips
¼ cup good quality white chocolate, melted
¼ cup white chocolate chips

2 cups unsalted butter, room temperature
1 tsp vanilla extract
5 cups confectioner’s sugar
½ cup cocoa powder
1 cup milk chocolate, melted
5 crème eggs, finely chopped

Drip Glaze:
5 oz white chocolate, melted
2 oz whipping cream
white food colouring
yellow food colouring

10 crème eggs, chopped in a variety of ways for decoration


Bake the cake:
1. Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract and eggs one at a time, beating with each addition.
2. In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the sour cream.
3. Divide the batter into 3 bowls. Add some dulce de leche and butterscotch chips to one bowl, the melted dark chocolate and dark chocolate chips to the second bowl and some melted white chocolate and white chocolate chips to the last bowl. Mix well.
4. Pour the batter into 3 greased and floured 6” round baking pans. Bake at 350F for 30-35 minutes, or until a skewer inserted into the middle comes out clean. Cool completely.

Make the buttercream:
1. Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and mix well. Add the confectioner’s sugar and cocoa powder 1 cup at a time, mixing with each addition.
2. Add the melted milk chocolate and beat until the buttercream is light and fluffy.

Make the drip glaze:
1. Combine the white chocolate and whipping cream, then divide into 2 bowls.
2. Dye the glaze white and yellow and set aside.

1. Slice the tops and bottoms off the cakes to the flatten the surfaces and remove any excess browning.
2. Stack the cakes on your desired cake stand in any order you like. Spread some buttercream between each cake and scatter the 5 chopped crème eggs between both layers of buttercream.
3. Coat the entire surface of the cake in a thin coat of buttercream. Place the cake in the fridge for 30 minutes for the fridge to stiffen. Then coat the cake in a thick, generous layer of buttercream. Smooth the surface and edges as best you can.
4. Check the consistency of the drip glaze. If it’s very thin, place it in the freezer for 5 minutes or so, until slightly thickened, but still liquid. Spoon both colours of drizzle onto the edges of the cake, then gently swirl the excess drizzle on the top of the cake.
5. Place the crème eggs for decorating on the top of the cake and enjoy!



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