Chocolate time

Easter is fast approaching and this year it will be chocolate filled for my family!  After spending the last 3 years in Texas we REALLY missed our genuine Cadbury’s Easter Eggs.

This cake is a chocolate mud cake filled and covered with vanilla bean butter cream.  A quick drizzle with some chocolate ganache and we have a lovely drip cake.

Drip cakes have been crazy popular recently so I thought I’d top it with another craze that has been long lasting, geodes.  I saw a video last week of some amazing chocolate eggs in which sugar crystals (geodes) were grown inside them  They were made by 2 students, Alex & Abby, from the Culinary Institute of America.  The process took about 6 months to complete.  Check it out here.

I have made a geode cake before so decided to apply that technique to an Easter egg.  A lot quicker than the magnificent eggs Alex & Abby created!

I had a stash of Easter eggs in the cupboard, so decided to see what they’d look like on top of the drip cake as well.  I actually think I like the simplicity of this version better.

I will be making a variation on another cake craze next week, the unicorn cake.  Again, it will be Easter themed.  I’ll keep you all updated via Facebook and Instagram.