Baileys Easter Egg Cake
A delicious chocolate and vanilla ombre cake, filled with a Baileys truffles infused ganache and covered with chocolate and vanilla buttercream, Topped off with a velvety smooth Baileys Easter Egg!
Serves 12
Ingredients:
Chocolate and Vanilla Sponges:
- 350g unsalted butter
- 350g caster sugar
- 6 large eggs
- 350g self raising flour
- 1 tsp baking powder
- 2 tsp vanilla extract
- 3 tbsp whole milk
- 4 tbsp cocoa powder
Baileys Ganache:
- 150ml double cream
- 120g dark chocolate
- 60g Baileys Original Truffles
- 150g unsalted butter
Buttercream:
- 350g unsalted butter
- 700g icing sugar
- 4 tbsp whole milk
- 2 tsp vanilla extract
- 4 tbsp cocoa powder
Chocolate Drip:
- 100g dark chocolate
- 20g unsalted butter
Decoration:
- Baileys Easter Egg
- Baileys Original Truffles
- Edible gold lustre dust
Method:
Cream the butter and sugar together and add the eggs one at a time.
2. Sift in the flour and baking powder, then add the vanilla and whole milk, mixing until just combined.
3. To create the ombré effect, measure out the batter, and prepare 4 greased and lined 6 inch tins.
4. Fill one tin with 1/4 of the plain vanilla batter and add around 1/2 tbsp of the cocoa powder to the rest of the batter, before filling the next tin with another 1/4. Keep adding the cocoa powder until you have 4 tins of batter of differing gradients of chocolate!
5. Bake at 170°C for 25-30 minutes until risen and a knife comes out clean, and leave to cool fully before levelling.
6. For the ganache, melt all the chocolate with the butter and then mix in the cream, leaving to cool until it thickens.
7. Use a whisk to whip until it’s pale and then use this to sandwich and crumb coat the cake.
8. For the buttercream, mix the butter and icing sugar together until pale and add the milk and vanilla, mixing until smooth.
9. Divide the buttercream out into 4 portions, and again add the cocoa powder gradually to create different gradients.
10. Pipe in bands onto the cake and use a cake scraper to smooth it.
11. Melt the butter and chocolate and pipe the drip around the cake.
12. Use the remaining buttercream to add details and add the Baileys egg and truffle (dusted with edible gold dust!) to the top!
13. Enjoy!
This recipe was created as part of a paid partnership with Baileys Chocolates. For a video on how I made the cake, please take a look at my Instagram reel @alice.fevronia
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