Easter cake cut

I had a couple gluts in my house at the beginning of April, milk and eggs, not just chicken eggs but duck and goose too.   In order to alleviate them I first made a some jars of yoghurt from my lovely goat’s milk and then with the eggs, some citrus curd – I had a naked orange and a lemon left over from the Good Friday hot cross bun fest when I stripped them of their zest.

The one thing that I didn’t have a glut of which was strange considering it was Easter, was chocolate.  I had just one bar and a chunk of plain cake covering.  The bar was my favourite Lindt chilli chocolate so that set the tone of the cake.

The yoghurt would be incorporated into the cake and the citrus curd would cut through the rich chocolate.  I had one more special ingredient up my sleeve, some time ago I picked up a jar of lemon sherbet crystals from my local plant centre of all places, and I’d been looking for an excuse to use them.  Well this was it.

It was very chocolatey and the citrus in the centre combined with the sharpness of the sherbet on top took it to another level.  In addition there was the warmth of the chilli and the sprinkling of sea salt in the chocolate gave it and additional twist.  The verdict on the chilli chocolate cake – 9 1/2 out of 10.  Good enough for an entry to Tea Time Treats hosted by Lavender and Lovage and What Kate Baked.

Ingredients

A cake for Easter
You don’t need an excuse to bake this cake
  • 150g butter
  • 110g caster sugar
  • 60g brown sugar
  • 3 eggs
  • 235ml  natural yoghurt
  • 1 tsp vanilla paste
  • 195g self raising flour
  • 60g cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda

For the filling

  • 2 tbls lemon curd (recipe for a small quantity below)

For the icing

Cake top
Top of cake with chocolate lattice and sherbet crystals
  • 150g dark chilli chocolate
  • 4 tbls double cream
  • Pinch sea salt

Decoration

  • Mini chocolate eggs
  • Chocolate lattice (recipe here)
  • Lemon sherbet crystals
  • Chicks (non edible)
  1. Preheat oven to 180C.  Grease and line a deep cake tin.
  2. Place butter and sugars in a bowl and beat well until pale and creamy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Mix in the yoghurt (it may curdle at this point but don’t worry about it) and vanilla essence.
  5. Stir in the sifted dry ingredients and ensure it is all well mixed.
  6. Pour into the prepared cake tin and bake for 40-50 minutes or until springy to the touch and a skewer comes out clean.
  7. Allow cake to cool in the tin for about 10 minutes then turn out onto a wire rack.
  8. When it is cold, carefully slice in half and remove the top half.
  9. Spread the bottom half with a thin layer of lemon curd and sandwich together.
  10. Place the chocolate and cream in a bowl over a saucepan of hot water, then stir over a gentle heat until chocolate is melted and mixture is smooth.  Add the sea salt and stir.
  11. Leave to cool slightly.
  12. Using a pallet knife spread the chocolate mixture over the top and sides of the cake.
  13. Decorate the top with chocolate lattice, mini eggs and chicks.
  14. Sprinkle over the lemon sherbet as required.
  15. Leave somewhere cool for the icing to harden.

Lemon curd

  • 1 large lemon, grated zest and juice
  • 1 large egg
  • 86g caster sugar
  • 56g unsalted butter, at room temperature, cut into small lumps
  • 1 level tsp cornflour
  1. Lightly whisk the egg in a medium-sized saucepan.
  2. Add the rest of the ingredients and place the saucepan over a medium heat.
  3. Whisk continuously until the mixture thickens – about 10 minutes.
  4. Lower the heat and let the curd gently simmer for a further minute, continuing to whisk.
  5. Remove it from the heat and leave to cool.
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