Speckled Egg Chocolate Cake (Print Version)
# Ingredients:
→ Chocolate Fudge Cake
01 -
3 oz unsweetened chocolate, chopped
02 -
⅓ cup unsweetened dark cocoa powder
03 -
1 cup boiling water
04 -
¾ cup unsalted butter, at room temperature
05 -
1 ¼ cups packed light brown sugar
06 -
2 large eggs, at room temperature
07 -
⅓ cup sour cream, at room temperature
08 -
1 teaspoon vanilla extract
09 -
¾ cup all-purpose flour
10 -
½ cup cake flour
11 -
1 teaspoon baking powder
12 -
¼ teaspoon fine sea salt
→ Simple Buttercream
13 -
3 cups confectioners' sugar
14 -
2 tablespoons unsweetened cocoa powder, sifted
15 -
1 cup unsalted butter, softened
16 -
¼ teaspoon kosher salt
17 -
1 tablespoon heavy cream
→ Chocolate Speckle
18 -
1 tablespoon unsweetened cocoa powder
19 -
1 ½ tablespoons pure vanilla extract
# Instructions:
01 -
Preheat oven to 350°F. Butter two 6-inch cake pans and line them with parchment paper. Set aside.
02 -
In a small bowl, combine chopped chocolate and cocoa powder. Pour in boiling water and whisk until smooth. Let cool.
03 -
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and light brown sugar until fluffy. Add eggs one at a time, mixing until incorporated. Mix in sour cream and vanilla extract.
04 -
In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, and sea salt.
05 -
Add flour mixture in thirds to the butter mixture, alternating with the chocolate mixture, beginning and ending with the flour. Mix between additions, scraping down the bowl as needed.
06 -
Divide batter evenly between prepared pans. Bake for 30 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted into the center comes out clean. Let cool in pans briefly before transferring to a wire rack to cool completely.
07 -
In the bowl of a stand mixer fitted with a paddle attachment, beat confectioners' sugar, cocoa powder, softened butter, and kosher salt until smooth. Add heavy cream and mix until fully incorporated.
08 -
Level cooled cake layers. Place one layer on a serving plate or cake turntable. Spread a layer of buttercream over the top. Add the second layer and cover the entire cake with a crumb coat. Refrigerate for 20 minutes before applying a final buttercream layer.
09 -
Mix cocoa powder and vanilla extract until smooth. Dip a food-grade brush into the mixture and flick over the frosted cake to create a speckled effect. Decorate with chocolate shavings and mini chocolate eggs.
# Notes:
01 -
For perfect layers, weigh the batter to divide evenly between the pans.