Chocolate-Stuffed Ombre Easter Cake!

The name, like this cake, is a mouthful.

Easter is a time for chocolate on chocolate on chocolate. I’m pretty sure that’s in the Bible. Anyway, it’s what we do. Chocolate eggs, chocolate bunnies, and I’m adding a stuffed chocolate cake to that mixture.

And what a cake! It’s got TWO surprises going for it, ombre and a chocolates-filled centre.

Surprise!

You know that my basic mantra is, the more layers you add to a cake, the more impressive it looks (as long as it is standing up in one piece!).  

This is a four tier, chocolate ombre, stuffed with sweets, iced with an amazing light and thick chocolate fudge buttercream cake, and it’s impressive!

The buttercream is SENSATIONAL

I love it! The perfect centrepiece to your Easter table. I went quite simple with chocolate and gold eggs, but feel free to decorate differently – an over the top, stacked egg extravanza could also look amazing!

The good thing about this cake is that it is so customisable - you can fill the centre with your favourites. And at Easter there are loads of gorgeous chocolatey treats to choose from.

Adapted from Sally’s Baking Addiction

Ingredients

• 430g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• Pinch salt
• 345g butter
• 275g caster sugar
• 5 eggs
• 1 tbsp vanilla sugar
• 375ml milk
• Squeeze of lemon
• 2.5 tbsp cocoa powder

Buttercream

• 115g butter
• 250g icing sugar
• 30g cocoa
• 1 tbsp golden syrup
• 3 tbsp double cream
• Pinch salt

Various extra chocolates for the inside

Method

Oven at 175 degrees. Grease and line 4 cake tins (or two, and reuse them)

Mix together the flour, leavening agents and salt.

Whisk together the butter and sugar for a few minutes until smooth and pale.

Add the eggs, one at a time, with a tbsp. of the flour mixture.

Stir through the vanilla sugar.

Place the milk and lemon juice in a bowl.

Alternate adding the flour mixture and milk mixture to the batter, beginning and ending with flour.

Scoop out ¼ of the mixture into one of the prepared cake tins.

Add ½ tbsp. of cocoa to the remaining batter and place a similar amount of the mixture into the next cake tin.

The first two layers, vanilla and lightest cocoa

Add 1 tbsp of cocoa to the remaining batter and place enough of that in the next cake tin.

I didn't photograph them all, but you get the idea..

Finally add another tbsp. of cocoa to the last of the batter and put it in the final cake tin. You can add a little extra milk to this one if needed

Bake in the oven for 25 minutes, until a tester comes out clean.

Allow to cool on a rack once cooked.

Meanwhile, get on with the buttercream. Whisk together the butter, half the icing sugar and the cocoa. Add in the double cream, syrup and salt and whisk again. Add the remaining icing sugar until you get a smooth buttercream which holds its shape. Set aside.

Shit. Got. Messy

Aso gather together the delicious chocolate pick and mix for the middle.

Crushed mini eggs, choc chips, stars, glitter, the usual

Once cooled, crack on with assembly.

Take the middle two layers and cut a hole in the centre of each with a biscuit cutter.

Chocolate, glorious chocolate!

This is what they mean by cake donut, right?

Place the lightest layer on the bottom, frost with a little buttercream. Place the next (lightest cocoa) layer on top, slather with more buttercream, then add the next layer (medium cocoa).

At this point, fill the middle with chocolates of your choice.

Place the chocolatiest layer next.

Cover the whole thing in icing, hiding the ombre fabulousness.

Decorate however you like.

Impress people by slicing into that bad boy.