Cadbury Mini Eggs - the greatest candy on earth -- meet the best chocolate cake on earth. The result? A Cadbury Mini Egg Chocolate Cake that is out of this world!
If you have never had Cadbury Mini Eggs, you need to stop reading this and head directly to the store. They are THAT good. I can tell you about the first time I had Cadbury Mini Eggs, about my addiction, and how I dragged three generations of my family into addiction. And guess what, I don't feel bad about it. Yep, we all share in the same obsession. They are that good!
I will let you in on a bit of a secret; you can get these eggs almost every year around America. Yep, that is right. I have found them in the seasonal candy section at Target throughout the year (4th of July, Check. Christmas, Check. Halloween, Check). But if you're reading this and you cannot find any eggs, no worries, I have lots of other chocolate recipes to meet any craving you might have. I recommend my banana chocolate cream pie or chocolate cupcakes with espresso buttercream.
Ingredients
There is only one type of chocolate cake worthy of Cadbury Mini Eggs, the moistest and richest chocolate cake I can bake. I am pulling out all my favorite tricks to make this cake to meet the expectation. Below are the ingredients that I used. While you can use substitutions, I do not recommend them. Every element was carefully planned. Trust me; it's worth it.
All-Purpose Flour is stronger than cake flour but not as strong as bread flour. This flour is strong enough to hold up two tiers, buttercream, and lots of mini eggs combined with cocoa powder.
Cocoa Powder - This cake is very sweet. Use unsweetened cocoa powder to provide balance. My go-to is Hershey's, but use whatever you have on hand.
Baking Powder and Baking Soda - Both of these ingredients contain bicarbonate. There is a whole lot of science behind bicarbonates, but all you need to know is that bicarbonates provide the lift that makes this cake-like and fluffy!
Espresso Powder - is my favorite secret ingredient when it comes to making chocolate cakes. Espresso powder is made from roasted coffee beans that have been brewed, dried, and then ground to a fine powder. The result is a product that amplifies the chocolate flavor.
Buttermilk - is naturally acidic and reacts with leavening agents (bicarbonates) to produce lighter and fluffier textures in a cake.
Vegetable Oil - This is the best oil for making cakes. The reason? Vegetable oil contributes to moistness more reliably than butter does. This is due to vegetable oil remaining liquid at room temperature, whereas butter solidifies.
Eggs - First, use room-temperature eggs. Room temperature allows the egg yolks to break down and easier to incorporate into other ingredients. Eggs create structure and stability within a batter and add moisture.
Vanilla Extract - Is the best supporting actor in baking. A few drops enhance all the other flavors in the cake. I am not exactly sure how it does it. I know if you leave vanilla extract out, you will regret it. The flavor will be meh.
Boiling Water - is key to achieving a rich and moist chocolate cake. Boiling water combined with cocoa powder causes the cocoa powder to bloom. What that means is the hot water maximizes the chocolate flavor. As a bonus, the hot water also dissolves any cocoa powder clumps.
Chocolate Buttercream
This buttercream is the best buttercream you will make. I know that is a big claim, and I promise this buttercream will hold up to that claim. The texture is light, complete, and perfect between the cakes.
Cadbury Mini Eggs
First, let's talk about the egg chocolate type. These eggs come in three varieties: white, milk, and dark chocolate. Milk chocolate is the perfect flavor. It is rich and not all that milky. The result is an ideal flavor to match the cake and buttercream.
If you're tempted to use the dark mini eggs, I recommend trying them before using them. As a dark chocolate lover -- and this is hard for me to write -- the dark chocolate is fudge-like. It is not like the typical dark chocolate used in baking, and it just won't taste right in this cake.
Next, let's talk about the hard shell coating. I used two different types for this cake: the standard coating and the shimmer coating. That was a mistake on my end; I had bought the standard coating preparing for this cake. Then the day I was baking, I noticed the shimmer coating and decided to try it. I love the way the shimmer looks. However, know that only one type of coating is needed, and use the one you like the most.
Finally, after applying the buttercream, you add a texture layer of broken Cadbury Mini Eggs. This step is optional and for people who like that extra crunch in cakes. (I know that is not for everyone.)
Make Ahead and Storing
Both the cake and the buttercream can be made and stored in advance.
- Chocolate cake - Allow the cakes to fully cool. Wrap each cake individually in cling wrap.
- Refrigerator - Can be stored for up to one week in an air-tight container.
- Freezer - Can be stored for up to one month in an air-tight container.
- Buttercream frosting - Can be stored in both the refrigerator or freezer.
- Refrigerator - Can be stored for up to one week in an air-tight container.
- Freezer - Scoop the buttercream into a freezer bag and remove the air. Buttercream can be stored for up to three months. Before using frozen buttercream, remove it from the freezer the night before and allow it to thaw in the refrigerator. Then place it on the counter for an hour or two before using it to allow it to come up to room temperature.
Recipe
Cadbury Mini Egg Chocolate Cake
Equipment
- 1 Medium bowl
- 1 Large bowl for mixing
- Mixer (hand or stand)
- 2 9 inch cake pans
- Piping bag
- Large round piping tip
- Cake turntable (optional)
- Cake smoother (optional)
Ingredients
Cake
- 2 cups flour
- 2 cups sugar
- ¾ cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Buttercream
- 1½ cups butter (softened)
- 1 cup unsweetened cocoa powder
- 5 cups confectioners sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon espresso powder
Cadbury Mini Eggs
- ½ cup Cadbury mini eggs crushed (optional)
- 2 cups Cadbury mini eggs (top decoration)
Instructions
Cake
- Prep: Preheat oven to 350º F/175c and grease two 9-inch cake pans.
- Dry Ingredients: In a medium bowl combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder. Use a whisk to ensure the mixture is mixed well and the baking powder and baking soda are evenly distributed. Set aside.2 cups flour, 2 cups sugar, ¾ cups unsweetened cocoa powder, 2 teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon salt, 1 teaspoon espresso powder
- Wet Ingredients: Using a mixer and a large mixing bowl, combine buttermilk, vegetable oil, eggs, and vanilla on low speed until fully incorporated (1-2 minutes).1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, 1 cup boiling water
- Combine Ingredients: Add the dry ingredients to the wet ingredients and mix on low speed until just barely combined. At the very last minute, right before you pour the batter into the cake pans and put them in the oven, carefully add boiling water to the batter and mix by hand until combined.
- Distribute cake batter evenly between the two cake pans. Bake for 30-35 minutes. Insert a knife or toothpick into the middle of the cake. If it comes out clean the cakes are done. If there is batter on the knife or toothpick, continue to cook until you achieve a clean result.
- Remove and allow to fully cool before applying frosting.
Chocolate Buttercream
- In large bowl, using a mixer on low speed, whip the butter for 2 minutes. Add cocoa powder and continue to mix until combined.1½ cups butter (softened), 1 cup unsweetened cocoa powder
- Add sugar and milk to the butter/cocoa mixture by alternating the sugar and milk. I recommend adding one cup of sugar and then one tablespoon of milk at low speed. After each addition has been combined, turn the mixer onto a medium - high speed and mix for about about a minute. Repeat until all sugar and milk have been added. Mix in the vanilla extract and espresso powder.5 cups confectioners sugar, ½ cup milk, 2 teaspoons vanilla extract, ½ teaspoon espresso powder
Assembly
- Fit a piping bag with a large round tip and then fill with the chocolate buttercream.
- Pipe the buttercream filling on top of the first cake layer.Optional for extra crunch: Top with ½ cup of finely crushed Cadbury Mini Eggs.½ cup Cadbury mini eggs crushed (optional)
- Place the second layer of cake on top. Frost the top of the cake and place the eggs. For a semi-naked cake, like the cake in the pictures, add a thin layer of frosting on the sides. Then using a cake scraper or an off-set spatula, scrape the sides to see the cake layers. If you prefer a fully frosted cake, make extra buttercream. Apply a thin coat of frosting (crumb coat) and refrigerate for 20 minutes. Then apply a thick coat and use a cake scraper or off-set spatula to smooth out the sides.2 cups Cadbury mini eggs (top decoration)
Notes
- The cake batter will be thinner than you are probably used to. This is completely normal. The cake has a long cook time and will not be runny. Bakers use boiling water only with chocolate cakes for the following reasons:
- Enhances the chocolate flavor by reacting with cocoa powder and making it "bloom"
- Makes the cake soft and fluffy. I don't know how, I just know it does:)
- Reacts with the baking powder to give the cake an extra lift.
tanvibytes
omg-- looks so pretty, I bet it will be delicious too! 🙂