Its chocolate cake season – like I need an excuse! I love chocolate and thought too long and hard on how to decorate this cake – there are sooo many chocolate ideas to use. Almost too many Easter chocolate ideas?
So I went with Cadbury Flakes (makes it look like a nest), Galaxy Golden Eggs, Cadbury Mini Eggs and Nestle Milky Bar Eggs.
I also make some gluten free chocolate crispy cake mix to use as a ‘nest’ – obviously I made too much and there was plenty left over…….
I used my Sacher Torte recipe as the base for the cake of this creation and finished with a very fluffy buttercream before decorating.
For the cornflake cake;
- 100g gluten free cornflakes
- 50g melted chocolate
Once you have melted the chocolate, pour in the gluten free cornflakes and mix carefully until all the flakes are covered in chocolate. Leave to firm up by spreading the mix on some greaseproof paper. Once set, gently break up into bit size chunks and keep, ready for finishing off the cake (careful not to eat too many pieces!!)
Line the sides and the base of an 8″ loose bottomed cake tin and preheat the oven to gas 3, 140c fan, 160c
For the cake;
- 180g milk chocolate (I used Callebaut)
- 100g butter
- 5 eggs separated
- 120g caster sugar
- 1/2 teaspoon vanilla essence
- 80g gluten free plain flour
For the filling;
- 150g raspberry jam
For the buttercream
- 100g very soft butter
- 40g cocoa (I used Food Thoughts)
- 160g icing sugar
- splash of milk
Place the chocolate and the butter into a bowl and melt. Either by placing the bowl over a saucepan of gently simmering water – don’t let the bowl touch the water and stir occasionally. Or by melting in a bowl, in a microwave in short bursts of 20 seconds at a time – 20 seconds, take out and stir, 20 seconds, take out and stir – repeat. If you over heat the chocolate it will ‘burn’ and go all grainy. You’ll have to start again if this happens – so take care and time. Once all melted – which ever method you use – leave to cool a little before adding to the egg mix.
In a separate bowl make a meringue – whisk the 5 egg whites until double the volume and the mix is ‘stiff’ add in to this – in 3 batches – 90g of the caster sugar. Whisk in each batch of caster sugar until fully combined and finish off whisking the meringue until its stiff and shiny – about 7-8 minutes start to finish.
In another bowl whisk 30g of the caster sugar and the 5 egg yolks and the vanilla essence for a further 5 minutes or until you have a fairly stiff mix and the mix holds the shape of the whisk – ribbon stage. Into this stir in the melted chocolate mix and the gluten free flour. Ensure its all fully combined before then mixing in a third of the meringue mix.
Then fold in another third of the meringue, once that has been folded in, fold in the final third – taking care to not knock all the air out of the mix.
Pour the batter into the tin and gently bake for 45 – 50 minutes or until an inserted skewer comes out clean.
Leave to cool in the tin before removing.
Once cooled you can either slice the cake horizontally in half or into three slices. Rebuild the cake by spreading jam onto each slice before then rebuilding the cake.
To make the buttercream beat the butter until light and fluffy, stir in the cocoa, icing sugar and milk before your then finish beating until its light and fluffy and ready to spread.
Spread the buttercream over the cake and decorate with your chosen confectionary.