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Speckled Easter cake
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Prep Time:
90 minutes
Cook Time:
80 minutes
Total Time:
170 minutes
Impress your friends this Easter with a delicious speckled cake that is as tasty as it is beautiful.
Ingredients:
  • Blue food colouring
  • 300.00g butter
  • 215g (1 cup) caster sugar
  • 80g (1/2 cup) lightly packed brown sugar
  • 18.40 gm grapeseed oil or olive oil
  • 3 eggs
  • 100g (2/3 cup) plain flour
  • 150g (1 cup) self-raising flour
  • 50g (1/2 cup) dark cocoa
  • 2.50 gm bicarbonate of soda
  • 250g (1 cup) sour cream
  • 80 ml (1/3 cup) hot water
  • 150g dark chocolate melts, melted
  • 240g (1 1/2 cups) icing sugar mixture
  • 41.20 gm milk
  • 17.40 gm vanilla essence
  • 2.50 gm cocoa
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then generously grease a deep, 22 cm round tin and line it with GLAD Bake & Cooking Paper on the base and sides.
  • In a small bowl of an electric mixer, beat the butter until creamy. Mix in the caster sugar until light in color, then add the brown sugar and continue beating until light and creamy. Scrape down the sides of the bowl as needed, then beat in the oil until combined.
  • Add the eggs one by one, ensuring each is well beaten before moving on. Transfer the mixture to a large bowl and gently fold in the combined sifted flours, cocoa, and soda with the sour cream, alternating between each. Finally, fold in the hot water until the batter is smooth.
  • Pour the mixture into the greased tin, level the top, and bake for 1 hour and 15-20 minutes until a skewer comes out clean when inserted in the middle. Let it sit in the tin for 10 minutes, then transfer to a wire rack to cool.
  • Make the icing by whisking the butter in the small bowl of an electric mixer until fluffy. Slowly mix in the icing sugar and milk, beating until creamy. Add blue food coloring drop by drop until you reach your desired hue.
  • Transfer the cake to a serving plate or stand. Cover the top and sides with icing, ensuring a smooth surface. Chill in the refrigerator as you prepare the chocolate twists.
  • Prepare chocolate twists by cutting pieces of GLAD Bake & Cooking Paper into 15-20 cm long and 1-2 cm wide strips of varying sizes. Place a sheet of GLAD Bake & Cooking Paper on a work surface. Spread 1-2 strips of baking paper with melted chocolate melts, leaving some space at the ends. Transfer the strips to a tray lined with another sheet of GLAD Bake & Cooking Paper. Let them sit at room temperature until they begin to set but are still flexible. If it's hot, refrigerate for 1-2 minutes. Gently twist the strips and secure the ends with tape on a tray. Repeat with remaining melts. Chill until completely set. Remove from the tray, peel off the paper, and store in the fridge until serving.
  • Create a chocolate speckle by mixing vanilla and cocoa in a small jug. Lay the cake on a large sheet of GLAD Bake & Cooking Paper. Take a stiff pastry brush or clean paint brush, dip it in the cocoa mixture, and flick it over the cake to create a speckled design. Chill in the fridge for 20 minutes until firm. Garnish the cake with chocolate twists before serving.

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