Cadbury Mini Egg Chocolate Cake

Ingredients

There is only one type of chocolate cake worthy of Cadbury Mini Eggs, the moistest and rich chocolate cake I can bake. I am pulling out all my favorite tricks to make this cake to meet the expectation. Below are the ingredients that I used. While you can use substitutions, I do not recommend them. Every element was carefully planned. Trust me; it's worth it.

All-Purpose Flour is stronger than cake flour but not as strong as bread flour. This flour is strong enough to hold up two tiers, buttercream, and lots of mini eggs combined with cocoa powder.

Cocoa Powder - This cake is very sweet. Use an unsweetened cocoa powder to provide balance. My go-to is Hershey's, but use whatever you have on hand.Baking Powder and Baking Soda - Both of these ingredients contain bicarbonate. There is a whole lot of science behind bicarbonates, but all you need to know is that bicarbonates provide the lift that makes this cake-like and fluffy!

Espresso Powder - is my favorite secret ingredient when it comes to making chocolate cakes. Espresso powder is made from roasted coffee beans that have been brewed, dried, and then ground to a fine powder. The result is a product that amplifies the chocolate flavor.

Buttermilk - is naturally acidic and reacts with leavening agents (bicarbonates) to produce lighter and fluffier textures in a cake.

Vegetable Oil - This is the best oil for making cakes. The reason? Vegetable oil contributes to moistness more reliably than butter does. This is due to vegetable oil remaining liquid at room temperature, whereas butter solidifies.

Eggs - First, use room-temperature eggs. Room temperature allows the egg yolks to break down and easier to incorporate into other ingredients. Eggs create structure and stability within a batter and add moisture.

Vanilla Extract - Is the best supporting actor in baking. A few drops enhance all the other flavors in the cake. I am not exactly sure how it does it. I know if you leave vanilla extract out, you will regret it. The flavor will be meh.

Boiling Water - is key to achieving a rich and moist chocolate cake. Boiling water combined with cocoa powder causes the cocoa powder to bloom. What that means is the hot water maximizes the chocolate flavor. As a bonus, the hot water also dissolves any cocoa powder clumps.

Chocolate Buttercream

I promise this buttercream will hold up to that claim. The texture is light, complete, and perfect between the cakes.

Cadbury Mini Eggs

First, let's talk about egg chocolate type. These eggs come in three varieties: white, milk, and dark chocolate. Milk chocolate is the perfect flavor. It is rich and not all that milky. The result is an ideal flavor to match with the cake and buttercream.

If you're tempted to use the dark mini eggs, I recommend trying them before using them. As a dark chocolate lover -- and this is hard for me to write -- the dark chocolate is fudge-like. It is not like the typical dark chocolate used in baking, and it just won't taste right in this cake.

Next, let's talk about the hard shell coating. I used two different types for this cake: the standard coating and the shimmer coating. That was a mistake on my end; I had bought the standard coating preparing for this cake. Then the day I was baking, I noticed the shimmer coating and decided to try it. I love the way the shimmer looks. However, know that only one type of coating is needed, and use the one you like the most.

Finally, after applying the buttercream, you add a texture layer of broken Cadbury Mini Eggs. This step is optional and for people who like that extra crunch in cakes. (I know that is not for everyone.)

Make-Ahead and Storing

Both the cake and the buttercream can be made and stored in advance. 

• Chocolate cake - Allow the cakes to fully cool. Wrap each cake individually in cling wrap. 
• Refrigerator - Can be stored for up to one week in an air-tight container.
• Freezer - Can be stored for up to one month in an air-tight container.
• Buttercream frosting -
• Refrigerator - Can be stored for up to one week in an air-tight container. 
• Freezer - Scoop the buttercream into a freezer bag and remove the air. Buttercream can be stored for up to three months. Before using frozen buttercream, remove it from the freezer the night before and allow it to thaw in the refrigerator. Then place it on the counter for an hour or two before using it to allow it to come up to room temperature.