chocolate easter egg marble cake

A few months ago I found a Malteser marble cake recipe by Edd Kimber and decided to rework the recipe to make it into an Easter egg cake.
Instead of the original loaf tin I decided to use my favourite copper bundt cake pan. Because the central funnel transmits heat to the centre of the cake, cakes baked in a bundt tin take less time than cakes baked in a loaf tin, another reason why I love them.

I topped the cake with a rich sour cream chocolate ganache then used a variety of Easter eggs for decoration, some whole, some crumbled and some white chocolate shards I had lurking in my fridge. Here's the recipe for you which makes a small bundt or loaf cake. if you make a loaf cake, you will need to bake the cake for about 70 minutes. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20°C. 
Chocolate Easter Egg Marble Cake inspired by an Edd Kimber recipe
115g unsalted butter, room temperature
185g caster sugar
1 tsp vanilla extract
2 large eggs, lightly whisked
200g plain flour
1¼ tsp baking powder
Pinch salt
115g soured cream, room temperature
15g cocoa powder
30mls strong coffee, cooled
Chocolate glaze
50g milk chocolate, finely chopped
50g dark chocolate, finely chopped
50g soured cream, room temperature
1 tsp maple syrup
To decorate
Easter eggs
Heat the oven to 180⁰C conventional. Grease and flour a 5 cup bundt tin and place in the fridge until needed.  
Place the butter, sugar and vanilla into the bowl of a stand mixer and cream together for 5 minutes or until light and fluffy. Add the eggs a little at a time, mixing until combined before adding more. Meanwhile, sift the flour, baking powder and salt in a bowl. Add the flour mixture in three additions, alternating with the soured cream and starting and finishing with the flour. Divide the batter equally into two bowls. Sift the cocoa powder over one portion, add the coffee and beat together until smooth and combined. 

Alternately spoon the plain and chocolate batters into the tin in blobs, layering them almost like a chess board. Lightly tap the tin on a work surface to help eliminate any air pockets. Use a chopstick or skewer to swirl the batters together – do this briefly as you still want to keep definition between the layers.  
Bake for 50 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool for 15 minutes in the tin before inverting the cake onto a wire rack to cool completely. 

Place the chocolate into a stainless steel or glass bowl and place over a pan of simmering water. Stir until the chocolate has melted. You can also do this step in a microwave. Remove from the heat and whisk in the sour cream and maple syrup. The glaze should be smooth and glossy. Cool for a few minutes in the fridge to thicken a little before pouring over the cake, allowing the excess to drip down the sides. Once the glaze has begun to set, decorate the cake with the Easter eggs, pushing in slightly to stick. The cake will keep, covered, for 3-4 days

I'm not a huge chocolate fan so I didn't try the cake but when I shared this with my neighbours it inspired cartwheels and tumble turns but then again that may just have been the sugar working on a 5 year old!

See you all again next week with some more baking from my kitchen. 

Happy Easter,

from Jillian


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