Speckled Chocolate Easter Egg Cake with Custard filling

My 274th recipe,”Speckled Chocolate Easter Egg Cake with Custard filling”, a delicious Easter cake made with Bob’s Red Mill Organic Unbleached All Purpose White Flour. Happy 1st day of Spring 2016. The sky appears to be clear, the sun is shining and it has been pleasant weather all day long. I could already see a few bluebonnets starting to grow alongside the roads after the recent showers. I must say that it is indeed a perfect start to Spring.

If you ask me what I love to do apart from cooking and photographing, I would immediately jump and answer that it would be traveling. I am a big time nature lover and I love to visit new places with RK. While I don’t mind the cold weather, RK prefers warm weather and hence doesn’t like traveling during the colder months. So, usually October is when I do the last major trip of the year and then go into hibernation soon after. I would be more than eagerly waiting for the 4-5 colder months to quickly pass by and the warm weather to come back up. For that reason, Spring is one those times of the year, which I eagerly keep looking forward to.

I would have been more than happy to be outdoors today, in this perfect weather. However, I decided to spend this weekend indoors making something incredible. Since Easter is right about the corner, wanted to make a cake for my blog which would be just perfect for the occasion. I love to bake and I tend to grab onto such opportunities with a big smile. While I was casually browsing the internet a few days back I saw a few Easter egg cake decorations on pinterest. They were a source of inspiration for me to make this Chocolate Easter Egg Cake.

The base of this cake is a delicious, moist, soft, spongy and eggless chocolate cake which I normally make. The factor which sets this cake apart from any other is the use of Bob’s Red Mill Organic Unbleached All Purpose White Flour. Bob’s Red Mill flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm which is then made into flour. I love the fact that it is Organic and it is the same high protein flour used by professional bakers. It can produce well-textured loaves of bread as well as light, airy baked goods. My favorite choice when it comes to baking, especially on special occasions like Easter.

My initial thoughts was to make a chocolate cake in the form of an egg and then ice it with buttercream. However, since this is supposed to be an Chocolate Easter Egg Cake, I decided to add some specks to make the cake look gorgeous and not just any other old boring cake. Even after that, I was feeling that something more is needed to make it extra special. The spark came at the last moment when I was just about going to start making the Chocolate Easter Egg Cake.

I know that cake and custard goes very well in the form of trifles. Hence I thought to use a custard filling for the cake, which would add to the aesthetics of the cake by resembling a yolk and also adds to the flavor. And I guess it worked out perfectly, since I really enjoyed the cake with the custard filling. Try this Chocolate Easter Egg Cake for yourself to experience the unique combination of taste and texture.

Speckled Chocolate Easter Egg Cake with Custard filling

Speckled Chocolate Easter Egg Cake with Custard filling

Revathi Palani

Speckled Chocolate Easter Egg Cake with Custard filling is a delicious Easter themed cake using an eggless chocolate cake as a base.

Print Recipe Pin Recipe

Total Time 2 hrs

Course Dessert

Cuisine American

Servings 6

Ingredients

  

For cake

• 3 Cups All Purpose White Flour (Bob’s Red Mill Organic Unbleached)
• 2/3 Cups Baking Cocoa Powder
• 1 tsp Salt
• 1 tsp Baking soda
• 1 1/2 Cup Sugar
• 2 tsp Instant coffee powder
• 1 Cup Melted Butter
• 2 Cups Milk (slightly warm)
• 1 Tbsp Vanilla extract
• 1/4 Cup White distilled vinegar

For Custard filling

• 1 Tbsp Water
• 1 1/2 Tbsp Vanilla Custard powder
• 1/4 Cup Sugar
• 1 Cup Milk
• 1 Tbsp Butter

For Icing

• 3/4 Cup Butter (softened, at room temperature)
• 2 1/4 Cups Confectionery Sugar
• 1 1/2 tsp Vanilla extract
• 3/4 Tbsp Heavy cream
• 4-5 drops Blue Liquid Food color

For specks

• 1/2 tsp Baking Cocoa powder
• 3/4 Tbsp Water (warm)

Instructions

 

• First, add all the dry ingredients listed under “For cake” (Bob’s Red Mill Organic Unbleached All purpose flour, cocoa powder, salt, baking soda, sugar, coffee powder) to a large mixing bowl. Mix well until combined.
  <br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-1.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-2.jpg” alt=”cake” width=”48%” />
• In a separate bowl, add the melted butter, milk and vanilla extract. Mix well until combined.
  <br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-3.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-4.jpg” alt=”cake” width=”48%” />
• To the dry ingredients, add the wet mixture. Mix well until everything is combined into a smooth cake batter.
  <br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-5.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-6.jpg” alt=”cake” width=”48%” />
• Preheat the oven to 375 F. Now, to the cake batter, add the vinegar. As soon as you add the vinegar the batter, it will react with the baking soda and turn white. Fold the cake batter until the vinegar is combined with the batter. It is perfectly fine when you see white streaks.
  <br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-7.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-8.jpg” alt=”cake” width=”48%” />
• Grease a 13X9 pan and line with a parchment paper. Transfer the batter to the baking pan. Bake for about 25 mins until the cake is done in the center. A toothpick inserted in the middle should come out clean. Pull the cake from the oven and transfer to a cooling rack to cool completely.
  <br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-9.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-10.jpg” alt=”cake” width=”48%” /><br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-11.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-12.jpg” alt=”cake” width=”48%” />
• While the cake is cooling, we will prepare the custard filling. Mix the custard powder and sugar to the water. Add the butter to the mixture. Add the milk to a pan and heat in medium flame. While the milk is hot, add the custard powder mixture along with butter and mix well ensuring that no lumps are formed. Keeping stirring until the custard thickens. Turn off the flame and let it cool for 5 mins. Transfer to the refrigerator and let it cool down until needed.
  <br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-13.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-14.jpg” alt=”cake” width=”48%” /><br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-15.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-16.jpg” alt=”cake” width=”48%” />
• Now moving on with the icing. In a mixing bowl, add the softened butter, confectionery sugar, heavy cream and vanilla extract. Using a hand mixer, beat in low speed until combined and fluffy. Add the food color and beat in medium speed until combined and fluffy. Keep aside.
  <br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-17.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-18.jpg” alt=”cake” width=”48%” /><br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-19.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-20.jpg” alt=”cake” width=”48%” />
• Now, we will move back to the cake. Once the cake is cooled, cut it into 2 halves. Then, slice a small portion from the top of the cake to make sure that the cake surface is flat. Now, cut the cake pieces in the shape of a egg. Use an egg shaped paper cut out to guide you.
  <br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-21.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-22.jpg” alt=”cake” width=”48%” /><br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-23.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-24.jpg” alt=”cake” width=”48%” />
• Add a little bit of the icing on top of the cake stand. Transfer one of the cake pieces to the cake stand. Place small sheets of parchment paper under the cake so that it doesn’t get messy while icing.
  <br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-25.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-26.jpg” alt=”cake” width=”48%” />
• Then, using a spoon, gently scoop out some of the cake from the middle of both the pieces to form a hole in the middle. The hole should be shallow and not too deep.
  <br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-27.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-28.jpg” alt=”cake” width=”48%” />
• Now, to the shallow hole in the middle, add the custard filling. Take the other piece of cake and gently place it on top of the first layer, with the hole side down.
  <br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-29.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-30.jpg” alt=”cake” width=”48%” />
• Add a little icing to the top of the cake and spread it out evenly with a spatula. Do the same to the sides of the cake. Refrigerate the cake for 5 mins. Pull the cake out and add one more layer of icing. This will ensure that the cake bits dont mix with the icing and seen through.
  <br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-31.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-32.jpg” alt=”cake” width=”48%” />
• Finally, to complete the speckled effect, mix the cocoa powder and warm water in a small bowl. Use a stiff pastry brush, dip it into the cocoa mixture and spray onto the cake. Make other decorations as you wish, like adding edible pearls, chocolate bites, etc.
  <br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-33.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-34.jpg” alt=”cake” width=”48%” /><br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-35.jpg” alt=”cake” width=”48%” />&nbsp;&nbsp;<img src=”https://revisfoodography.com/wp-content/uploads/2017/02/ebake-36.jpg” alt=”cake” width=”48%” />
• Enjoy the Easter Egg Cake.

  <br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/easter-cake-1.jpg” alt=”easter cake” width=”100%” /><br><br><img src=”https://revisfoodography.com/wp-content/uploads/2017/02/easter-cake-2.jpg” alt=”easter cake” width=”100%” />
  

Notes | FAQ

– Instead of filling the custard at the middle, you can also use it to ice the whole of the middle layer.

– If you cannot find Vanilla custard powder, you can instead use corn starch + vanilla extract.

– Since I did not have an egg shaped pan, I chose to use a rectangular one and then cut into shape. You can use an egg shaped baking pan to make your life easier.

– Use a firm pastry brush for spraying the specks in the last step. Since I didn’t have one, I instead used a new un-used toothbrush for the same.

– Instead of 13X9 baking pan, you can also use two 8X8 pans.

– Adjust the quantity of food color based on the desired color for icing.