Speckled Chocolate Easter Egg Cake with Custard Filling

The base of this cake is a delicious, moist, soft, spongy and eggless chocolate cake which I normally make. I decided to add some specks to make the cake look gorgeous and not just any other old boring cake. Even after that, I was feeling that something more is needed to make it extra special. The spark came at the last moment when I was just about going to start making the cake. I know the cake and custard goes very well in the form of trifles. Hence I thought to use a custard filling for the cake, which would add to the aesthetics of the cake by resembling a yolk and also adds to the flavor.  Recipe courtesy of Revathi Palani from Revi’s Foodography.

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Servings 8 - 10 servings
Prep Time 95 minutes
Cook Time 25 minutes
Submitted By Revathi Palani from Revi's Foodography
Rating
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  • 2
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8 - 10 servings
Prep Time 95 minutes
Cook Time 25 minutes
Submitted By Revathi Palani from Revi's Foodography
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. First, add all the dry ingredients listed under "For cake" (flour, cocoa powder, salt, baking soda, sugar, coffee powder) to a large mixing bowl. Mix well until combined.
  2. In a separate bowl, add the melted butter, milk and vanilla extract. Mix well until combined.
  3. To the dry ingredients, add the wet mixture. Mix well until everything is combined into a smooth cake batter.
  4. Preheat the oven to 375°F. Now, to the cake batter, add the vinegar. As soon as you add the vinegar the batter, it will react with the baking soda and turn white. Fold the cake batter until the vinegar is combined with the batter. It is perfectly fine when you see white streaks.
  5. Grease a 13X9 pan and line with a parchment paper. Transfer the batter to the baking pan. Bake for about 25 mins until the cake is done in the center. A toothpick inserted in the middle should come out clean. Pull the cake from the oven and transfer to a cooling rack to cool completely.
  6. While the cake is cooling, we will prepare the custard filling. Mix the custard powder and sugar to the water. Add the butter to the mixture.
  7. Add the milk to a pan and heat in medium flame. While the milk is hot, add the custard powder mixture along with butter and mix well ensuring that no lumps are formed. Keeping stirring until the custard thickens. Turn off the flame and let it cool for 5 mins. Transfer to the refrigerator and let it cool down until needed.
  8. Now moving on with the icing. In a mixing bowl, add the softened butter, confectionery sugar, heavy cream and vanilla extract. Using a hand mixer, beat in low speed until combined and fluffy. Add the food color and beat in medium speed until combined and fluffy. Keep aside.
  9. Now, we will move back to the cake. Once the cake is cooled, cut it into 2 halves. Then, slice a small portion from the top of the cake to make sure that the cake surface is flat. Now, cut the cake pieces in the shape of a egg. Use an egg shaped paper cut out to guide you.
  10. Add a little bit of the icing on top of the cake stand. Transfer one of the cake pieces to the cake stand. Place small sheets of parchment paper under the cake so that it doesn’t get messy while icing.
  11. Then, using a spoon, gently scoop out some of the cake from the middle of both the pieces to form a hole in the middle. The hole should be shallow and not too deep.
  12. Now, to the shallow hole in the middle, add the custard filling. Take the other piece of cake and gently place it on top of the first layer, with the hole side down.
  13. Add a little icing to the top of the cake and spread it out evenly with a spatula. Do the same to the sides of the cake. Refrigerate the cake for 5 mins. Pull the cake out and add one more layer of icing. This will ensure that the cake bits don't mix with the icing and seen through.
  14. Finally, to complete the speckled effect, mix the cocoa powder and warm water in a small bowl. Use a stiff pastry brush, dip it into the cocoa mixture and spray onto the cake. Make other decorations as you wish, like adding edible pearls, chocolate bites, etc.
Recipe Notes

- Instead of filling the custard at the middle, you can also use it to ice the whole of the middle layer.

- If you cannot find Vanilla custard powder, you can instead use corn starch + vanilla extract.

- Since I did not have an egg shaped pan, I chose to use a rectangular one and then cut into shape. You can use an egg shaped baking pan to make your life easier.

- Use a firm pastry brush for spraying the specks in the last step. Since I didn't have one, I instead used a new un-used toothbrush for the same.

- Instead of 13X9 baking pan, you can also use two 8X8 pans.

- Adjust the quantity of food color based on the desired color for icing.

Products Used in this Recipe
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