Speckled Egg Cake
Ingredients
Cake Layers
-
4
ounces
milk and dark chocolate
-
2 ½
cups
all-purpose flour, sifted
-
¼
cup
corn starch, sifted
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
1
cup
whole milk
-
½
cup
sour cream
-
5
large
egg whites
-
¼
cup
neutral oil
-
½
cup
unsalted butter, at room temperature
-
1 ¾
cups
granulated sugar
-
1
teaspoon
pure vanilla extract
Egg Blue Buttercream
-
1 ½
cups
unsalted butter, at room temperature
-
4
cups
powdered sugar, sifted
-
1
pinch
kosher salt
-
1
teaspoon
vanilla extract
-
3
tablespoons
heavy cream
-
2
drops
food coloring gel (teal and dark blue)
Speckled Egg Effect and Nest
-
⅓
cup
sweetened coconut flakes
-
1
tablespoon
baking cocoa powder
-
2
tablespoons
dark rum (or vodka or vanilla extract)
-
1
new small
paint brush
Instructions
- Preheat the oven to 350°F and prepare two 8-inch cake pans.
- Shave the chocolate and chill if necessary.
- Whisk together the dry ingredients in a medium bowl.
- Mix the wet ingredients in a large measuring cup.
- Cream the butter, sugar, neutral oil, and vanilla until fluffy.
- Alternate adding the liquid and dry mixtures to the creamed butter, mixing until combined.
- Fold in the shaved chocolate.
- Divide the batter between the prepared pans and bake for 30-35 minutes.
- Cool the cakes in the pans for 5-10 minutes before transferring to cooling racks.
- For the buttercream, beat the butter until smooth, then add powdered sugar and salt.
- Add heavy cream and food coloring, beating until fluffy.
- Toast coconut flakes in the oven until golden brown.
- Assemble the cake by layering the frosting between the cooled cake layers.
- Apply a crumb coat and chill the cake.
- Add a final layer of frosting and create the speckled effect using cocoa and rum.
- Top with toasted coconut and chocolate eggs as garnish.
Nutrition Facts (estimated)
Servings
8
Calories
279
Total fat
7g
Total carbohydrates
52g
Total protein
1g
Sodium
252mg
Cholesterol
18mg
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