Heat the oven to 160C/140C Fan and line two DEEP 20cm/8inch cake tins with baking parchment – leave to the side.
In a stand mixer, beat together the butter and sugar until light and fluffy. Add in the flour, eggs, baking powder and Vanilla and beat again briefly till combined – try not to overbeat!
Divide the mixture between the two tins and smooth it over – bake for 1 hour (Check after 45 minutes if your oven runs hot, can take longer) until the cake is golden and when the cake springs back (skewer should also come out clean)
Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.
For the Decoration!
In a stand mixer, beat the butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined.
Keep beating the buttercream for 5-6 minutes on a medium speed so it starts to get fluffier and lighter. If too thick, add one tablespoon of boiling water at a time till its smooth enough.
Once the cake is cooled, I level them off so that they are flat, and then divide the cakes into two – so I end up with 4 layers.
With the first layer of the cake, spread some of the buttercream onto the top of the first layer and sprinkle on 1/3 of the crushed mini eggs, add the second cake on top, and then top again with some of buttercream and mini eggs etc until you reach the top layer. Only use about 1-2 tbsp of buttercream per layer so that you have enough to decorate with!
With the leftover buttercream, as you can see, I covered the sides (and top) too! I tend to refrigerate my cake after step 5 to make this easier as the cake is so moist but this is optional – you could just slap it all on if you wished! Sometimes its best to do a thinner “crumb” layer and refrigerate it, and then do the thicker layer for the final finish!
Once finished, make the ganache – heat the 100ml of double cream until its just below boiling point, and pour over the finely chopped chocolate and leave for 5 minutes to just sit. After the 5 minutes, stir until smooth and leave it to cool for about 5 minutes.
Gently pour/pipe the ganache around the edge of the cake to cause the drips, and pour the rest onto the top and spread evenly and leave to set in the fridge (This is when I inserted my bits of easter egg so that the ganache glued them to the cake)
Once the ganache is set, with any leftover frosting, pipe some little rosettes onto the top and top with the whole mini eggs! I then finished with a few more mini eggs as you can see!
If your ganache isnt fully melted after the mixing the chances are that the cream wasn’t hot enough – heat it for 10 seconds at a time in the microwave until its smooth. Its important to leave it to cool before decorating the cake otherwise it might melt the cake.
As its for easter, you could easily dye the frosting a pale shade of pink, blue, etc – add in a little of colouring as you’re whipping the frosting up!
All of the decorations are completely optional – but I love this style of cake! (You can also make half of the recipe to make a smaller cake, as this is a beast… but it really is a showstopper!)
I bake the cake at 140C In my oven as its a deeper cake, and it makes it bake flat. It also tends to stay moister. If you’re in a rush you can bake it at the usual temperatures, but adjust the baking time accordingly.
This cake will last in an airtight container for 3 days, at room temperature.
Mini Egg Drip Cake!
Amount Per Serving
Calories 468Calories from Fat 360
% Daily Value*
Saturated Fat 24g150%
Vitamin A 1025IU21%
Vitamin C 0.8mg1%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.