Speckled Egg Chocolate Cake
This speckled egg chocolate cake has two layers of decadent chocolate fudge cake frosted with a simple chocolate buttercream. It's an easy cake recipe perfect for spring and Easter celebrations.Yield: two layer 6-inch cake
Servings: 10 slices
Calories: 680kcal
Ingredients
Chocolate Fudge Cake:
- 3 oz unsweetened chocolate chopped
- ⅓ cup unsweetened dark cocoa powder
- 1 cup water boiling
- ¾ cup unsalted butter room temp
- 1 ¼ cup light brown sugar packed
- 2 large eggs room temp
- ⅓ cup sour cream room temp
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
Simple Buttercream:
- 3 cups confectioners' sugar
- 2 Tablespoon unsweetened cocoa powder sifted
- 1 cup unsalted butter room temp, softened
- ¼ teaspoon kosher salt
- 1 Tablespoon heavy cream
Chocolate Speckle:
- 1 Tablespoon unsweetened cocoa powder
- 1 ½ Tablespoon pure vanilla extract
Instructions
Chocolate Fudge Cake:
- Pre-heat oven to 350° F. Butter two 6-inch cake rounds and line with parchment paper. Set aside.
- In a small bowl, combine chocolate and cocoa powder. Pour in boiling water and whisk until smooth. Set aside and let cool.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until fluffy and smooth. Add eggs one a time and mix until incorporated. Add sour cream and vanilla and continue to mix.
- In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, and salt. Add 1/3 of flour mixture into bowl of stand mixer. Mix at low-speed until almost combined. Pour in half of chocolate mixture and mix until almost combined. Add another 1/3 of flour, following by remaining chocolate, and then end with the last 1/3 of flour. Mix between each addition and scrape down bowl as necessary.
- Transfer batter into prepared cake rounds. Divide batter equally, I suggest weighting the batter. Bake for 30 minutes, rotating pan after 15 minutes. Bake until cake is set and toothpick inserted in center of cake comes out clean. Let cool in pan for a couple of minutes. Run a knife or offset spatula around the perimeter of cake to loosen. Invert. Cool to room temperature on wire rack.
Buttercream:
- In the bowl of a stand mixer fitted with a paddle attachment, beat together confectioners’ sugar, cocoa powder, softened butter and salt until smooth. Add heavy cream and mix until incorporated. If you want a looser frosting, add more heavy cream 1/2 Tbsp at a time until desired consistency is achieved. Add gel food coloring, if darker brown color is desired.
Assembly
- Level cooled cake rounds. Place one cake layer on cake stand, turntable, or serving plate. Spread a layer of buttercream over cake layer.
- Place second cake layer on top. Spread layer of buttercream. Spread a thin layer of buttercream around the sides of the cake to seal in the crumbs (crumb coat). Place in the fridge for 20 minutes.
- Coat cake with final thicker layer of buttercream.
- Chocolate Speckle: Mix together cocoa powder and vanilla extract in a small bowl until smooth. Mixture will be rather thin.
- Dip food grade brush into chocolate paint mixture. Flick brush all over assembled cake to create a speckled effect.
- Decorate finished cake with chocolate shavings and mini chocolate eggs.
Notes
Speckled Egg Cake tutorial at The Cake Blog
Nutrition
Calories: 680kcal, Carbohydrates: 81g, Protein: 6g, Fat: 40g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 193mg, Potassium: 228mg, Fiber: 3g, Sugar: 63g, Vitamin A: 1117IU, Vitamin C: 0.1mg, Calcium: 88mg, Iron: 3mg