350g cake flour
355 g caster sugar
½ tablespoon baking powder
¼ tsp salt
225g unsalted butter
55g cocoa powder
1¼ cup lukewarm water
60ml espresso, chilled
2 eggs, lightly beaten
1 teaspoon vanilla bean paste
Milk chocolate ganache
150ml heavy cream
400g milk chocolate, broken into pieces
At the top
assorted Easter eggs, chopped
chocolate pieces, to disperse
edible flowers, to disperse
1. Grease and line a baking sheet or roulade pan (about 33cm x 22cm; something with higher sides to hold the dough) and preheat the oven to 165C on fan mode (185C conventional).
2. Whisk together flour, sugar, baking powder and salt in a large bowl.
3. In a saucepan, add the butter, cocoa powder, coffee and water and place over low heat. Whisk until the butter is melted and the mixture is smooth and glossy. Let cool.
4. Stir the cocoa mixture into the dry ingredients until just combined, being careful not to overwork the batter. Add the buttermilk, eggs and vanilla and whisk again until just combined.
5. Pour the batter into the prepared pan and bake until the cake has risen and appears to have pulled away slightly from the edges. Touch in the center and the cake should spring back to the touch. This may take between 20 and 35 minutes, depending on your oven.
6. Remove from oven and let cool completely.
7. To make the ganache, pour the cream into a saucepan and heat over low heat. Put the chocolate pieces in a bowl. Heat the cream, stirring often to prevent sticking, until it bubbles around the edges but does not boil. Pour the cream over the chocolate and stir vigorously with a spoon. Let stand 10 minutes to thicken.
8. Spread the ganache over the cake and sprinkle with Easter eggs, chocolate chips, freeze-dried fruit and flowers.
More Easter Baked Goods from Katrina Meynink