For the Cake
- 100g Dark Chocolate (Minimum 50% Cocoa Solids)
- 200g Butter Softened
- 250g 'Golden Syrup' Sugar (I use Tate and Lyle's as this gives added flavour) or golden caster sugar if unavailable
- 3 Large Eggs
- 250g Self Raising Flour
- 0.5tsp Baking Powder
- 150ml Buttermilk
- 1tsp Vanilla Paste
For the Ganache Nest and Creme Egg Toppings
- 300g Dark Chocolate (Minimum 50% Cocoa Solids finely grated or chopped)
- 200ml Double Cream
- 6 Cream Eggs
- Grated Chocolate for Dusting
Made especially for the Easter period. But then Easter Eggs do seem to appear the week after Christmas, so this cake can be eaten any time of the year.
To avoid any confusion picked up by Bonita in the comments, Tate and Lyle make a ‘Golden Syrup’ flavoured sugar. This is what I used. You can use ‘Golden Caster’ sugar, or any caster sugar if you wish, although a plain white caster sugar adds no additional flavour, where as ‘Golden Caster’ and ‘Golden Syrup’ sugars does add some subtle, additional flavours.
Many of the Nordicware Bundt pans have the perfect hollow in the centre, just waiting to be filled with ganache and creme eggs.
Method for the Cake
Preheat your oven to 180deg (Fan assisted) Using easy release spray grease the inside of the Bundt pan.
I used the Nordic Ware Chiffon Bundt pan as this gives a great raised nest effect once the ganache is added.
Melt the Chocolate in a bain marie or in a bowl over a pan of simmering water. Take the bowl off the heat and leave the Chocolate to one side to cool down but not set.
In a separate bowl, sift the Flour and Baking Powder together. Leave to one side.
Beat together the Butter and Sugar in a mixer until lighter in colour and the sugar is less grainy.
Add the eggs one at a time, adding a little of the Flour to help prevent curdling. Mix until well combined.
Add the remaining Flour and Baking Powder and mix until well combined. If using a mixer, do this on low speed so as not to over work the Gluten in the flour.
Add the Vanilla paste, Buttermilk and cooled melted Chocolate and mix until well combined on low mixer speed.
Pour the cake batter into the Bundt pan and bake in the centre of the oven for 40-45 mins or until baked. Testing the centre of the cake in several areas with a skewer until it comes out clean.
Method for the Ganache and Topping
Place the grated/chopped Chocolate in a heat proof bowl and leave to one side.
Heat the Double Cream to boiling point, then pour the cream over the Chocolate. Leave to infuse for a few moments, then very carefully start to stir and incorporate the Chocolate and Cream together until the Ganache is formed.
If you find there are still a few lumps of un-disolved Chocolate you could use the heat from a hair dryer to complete the process. Try to avoid placing the Ganache over direct heat or you will burn all the Chocolate.
Pour some of the Ganache down the centre hole of the Bundt and leave to set a little before pouring or piping the remaining Ganache along the top of the cake allowing some of it to run down the sides. Using a rosette piping nozzle gives a great nest effect. Please note that some of the Ganache will set inside the nozzle but this adds to the twiggy nest effect as it tries to squeeze out of the sides.
Remove the foil from the Creme Eggs and carefully add to the Ganache topping.
Grate chocolate shavings above the whole cake.
This cake will keep for a few days, if kept in an air tight tin. But my guess is that it will not last that long.
Note: You can make this as a round or square cake and build the Ganache nest on top.
Fill your sponge layers with remaining Ganache or bake as a single layered cake.
Using a different type of tin will result in different baking times.