easter basket cake with chocolate eggs скачать в хорошем качестве

easter basket cake with chocolate eggs

This super-sized easter basket cake is perfect to have at easter with your family. The chocolate cake is super moist and delicious and the chocolate eggs are a great treat. Ingredients: 1. 1 1/2 cups plain flour 2. 3/4 cup cocoa 3. 1 1/2 teaspoons bicarbonate soda 4. 1 teaspoon salt 5. 1 1/2 teaspoons baking powder 6. 2 cups caster sugar 7. 2 eggs 8. 1 cup milk 9. 1/3 cup canola oil 10. 2 teaspoons vanilla extract 11. 1 tablespoon instant coffee 12. 1 cup boiling water To make icing: 1. 150g white chocolate, chopped 2. 175g butter 3. 2 cups icing sugar, sifted 4. 1 teaspoon vanilla essence 5. 1 egg yolk For decoration: 1. 4 x 170g white Kit Kat family blocks 2. 1 packet (500g or more) easter egg mixed bag 3. White chocolate to make a handle 4. 1 meter ribbon Method: 1. Preheat oven to 180C (350F). Grease and line 2 x 20 cm (8inch) cake tins with non-stick baking paper (the cake batter is really runny so don't be alarmed when you are pouring it into the cake tin. This recipe not suitable for spring form tins as they will leak; but in the video I did use spring form tins and it works only if you grease and line spring form tins with uncut one whole piece of baking paper and fit it in to the form of shape of the tins or you can purchased already done cake cases for the spring form tins). Set aside. 2. In a mixing bowl, sift the flour, cocoa, bicarbonate soda, salt and baking powder. Mix in the sugar, eggs, milk, canola oil and vanilla essence. When fully combined, dissolve the coffee into the boiling water and beat into the mixture. Divide the batter between the two cake tins and cook for 1 hour. Leave to cool in the tin for 10 minutes and then cool further on a wire rack. To make handle for the basket: Place baking paper on top of baking tray. Draw on top of baking paper handle 19cm (7 1/2inch) wide to fit inside cake; and as high as you think handle would be; then place another piece of non-stick baking paper on top and secure with sticky tape. Melt white chocolate in the microwave, put into piping bag; cut small hole and pipe on top of prepared handle pattern, to make sure handle is thick. Place in the refrigerator for 15 minutes to harden. To make icing: Melt the chocolate in a glass bowl in the microwave by cooking on high for one minute and then stirring for 40 seconds. Heat further for 15 seconds increments, stirring well between bursts until chocolate is completely melted and set aside to cool. Cream the butter and 1 cup of icing sugar together using a mixer and gradually add the icing sugar, vanilla essence and egg yolk until well combined. Add the chocolate and mix well. Spread liberally between two cakes (or make more layers and spread between layers) and over entire cake when cooled. To decorate: Cut the Kit Kats in every three or two sticks along the segments and press to cover the sides so the sticks are standing up vertically. Tie the ribbon around these to secure. Take the hardened chocolate handle from the fridge, make two insertions with sharp knife for the handle and insert handle to stand. Place eggs still in foil on the cake top (if you like tint some desiccated coconut with liquid green food coloring by rubbing it together in the bag and sprinkle it over the icing so it looks the eggs are sitting on the green grass, it also prevent chocolate eggs from not sticking to the icing)