MINI EGG CHOCOLATE FUDGE CAKE
PREP TIME: 20 MINS
COOKING TIME: 1 HOUR
SERVES: 12
INGREDIENTS
Chocolate cake
1 ¾ cups (255g) self-raising flour
1/3 cup (35g) cocoa powder, sifted
½ teaspoon bicarb soda
½ teaspoon salt flakes
160g unsalted butter, room temperature
1 cup (220g) sugar
1 cup (220g) dark brown sugar
2 extra-large eggs, lightly beaten
1 teaspoon pure vanilla extract
100g dark chocolate, melted and slightly cooled
1 cup (230g) cold mashed Spud Lite potatoes
½ cup (120g) sour cream
2 x 125g bag mini Easter eggs
Chocolate ganache
100g thickened cream
100g dark chocolate, roughly chopped
METHOD
1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 23cm round springform cake tin and line base with baking paper.
2. Combine flour, cocoa, bicarb and salt together in a large mixing bowl, stirring to combine.
3. Using an electric stand mixer with the paddle attachment, beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and melted chocolate, beating gently until combined. Add mashed potato, beating gently to combine.
4. Reduce speed to low. Add half each of the flour mixture and sour cream, beating until just combined. Repeat process until all the flour mixture and sour cream are combined.
5. Pour batter into prepared cake tin and smooth top with a spatula. Bake for 1 hour or until a skewer comes out clean. Allow cake to cool in pan for 20 minutes, before turning out onto wire rack to cool completely.
6. For the ganache, heat cream to just below boiling point. Place chocolate in a bowl and pour over hot cream, stirring occasionally until chocolate has melted.
To serve, place cooled cake on a serving plate or cake stand. Spread the ganache icing over the top and to finish, arrange mini eggs in centre of cake.
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