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Chocolate Raspberry Easter Chick Cake

April 6, 2012

The other day I was trying to think of an Easter theme cake.  Nothing complicated just a simple cake that screamed EASTER!!  It can sometimes prove to be a difficult sort of situation when you brainstorm on your own.  However, when there are two or three minds brainstorming together to accomplish a common goal the ideas flow freely and it is then easy to come up with.  That’s how this cake was created, by a collaboration of the minds 🙂  I am proud of the idea and even more so the cake itself!

This Chocolate Raspberry Easter Chick Cake is simply divine!  The chocolate cake is borderline fudge-y.  The raspberry buttercream is the perfect compliment to the chocolate cake.  To cover the cake, I decided to take the easy way out and cover it in a chocolate ganache rather than a chocolate frosting.  This is actually an easy variation to covering a cake and one that you really should try if you have not done so as of yet.  Covering a cake in ganache will give your a cake a shine that some frosting just can not achieve.  If you would like your ganache to remain shiny it is important to chill the cake layers before covering the cake itself.  This cake is quickly becoming one of my new favorites, bite after bite 🙂

Chocolate Raspberry Easter Chick Cake
Ingredients

For the Chocolate Cake

2 2/3 cups flour
1 1/4 cups cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup butter
2 cups sugar
2 eggs
1 1/4 cups strong coffee

To Prepare

Preheat the oven to 350 F.  Grease and line 6~6-inch cake pans with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda.  Set aside.
In a separate bowl, combine the sour cream, vanilla, and almond extract.  Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth.
Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
Alternately add the flour and sour cream mixtures to the butter mixture in two batches, starting and ending with the flour mixture.  Scrape down the bowl after each addition.
Gradually pour in the strong coffee.  Scrape down the bowl and beat until thoroughly combined.
Divide the batter evenly between the cake pans.  Bake for 15-20 minutes or until a toothpick comes out clean.
Allow the cakes to cool for 20 minutes on a wire rack.

Makes 3 ~ 6-inch double layer cakes
Source The Confetti Cakes Cookbook

Raspberry Buttercream
Ingredients

3 large egg whites
3/4 cup sugar
1 cup butter, diced and softened
1/2 tablespoon vanilla
1/4 cup raspberry puree, seedless

To Prepare the Raspberry Buttercream Frosting

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 F while whisking constantly.
Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume (about 10 minutes).
Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add the vanilla and mix to combine. Remove  3/4 cup and reserve.  Add raspberry mixture and mix to combine.  With the reserved buttercream color it green to apply grass to the base of the cake.

Makes 2 cups
Source Adaptation Baker’s Royale

Yellow Fondant Chicks

3 ounces rolled-fondant
Yellow food coloring, gel
2-inch chick cookie cutter

To Prepare

Color the fondant with the yellow food coloring gel.  Roll the dyed fondant out and using a 2-inch chick cookie cutter cut out 5 chicks for each cake, you will need 15 chicks total.  Place the cut-outs on a parchment paper lined baking sheet and set aside and allow to harden overnight.

Chocolate Ganache
Ingredients

16 ounces semisweet chocolate, cut into small pieces (you could use chocolate chips)
1 1/2 cups heavy whipping cream
4 tablespoons butter
2 tablespoons cognac (optional)

To Prepare

Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. If desired, add the liqueur.
Makes enough ganache to cover three – 6 inch cakes.

Source Joyofbaking.com

To Cover the Cakes

To begin, chill the cake layers. (This will ensure that the ganache will not lose its shine when the cake is stored in the refrigerator.)
Slice the tops off the cakes to make the layers level.  If you are unsure how to accomplish this step check out Naomi’s post on How to cut even cake layers.  Once the layers have been cut and are level, place a single layer on your work surface.  Brush any loose crumbs from the cake. Spread about 1/2 cup of raspberry buttercream on the layer in front of you ensuring you cover the layer evenly.  Place the second layer of cake on top of the raspberry buttercream and firmly press the layer down.  This will ensure a good seal.  Even out the sides of the cake using an off-set spatula, otherwise the ganache will just slide off the buttercream.  Chill the cake again for 15-20 minutes.  Remove the cake from the refrigerator and with an off-set spatula or knife, cover the sides and top of the cake with a thin layer of ganache. (This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish.) Refrigerate the cake for about 5 minutes or until the crumb coat has set. Then place the cake on a wire rack, and put the wire rack on top of a large baking sheet (to catch any excess ganache that drips from cake.) Then pour the ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake. (This will create an even coating of ganache.) If there are any bare spots on the sides of the cake, cover with ganache. Let the ganache set before covering and storing the cake.
Leftover ganache can be strained to remove any crumbs. It can be used to make chocolate truffles. Cover and refrigerate the ganache until firm (several hours or overnight).  Once the cake is chilled, place the green buttercream in a piping bag fitted with the grass tip (Wilton 233 tip).  Pipe grass along the base of the cake, then place the fondant chick cut-outs on the grass laying flush against the cake.

Makes 3 ~ 6-inch double layer cakes

If you are looking for a Easter dessert for this weekend you really should make this cake!  It is incredible 🙂  Don’t limit yourself though, it doesn’t have to be for Eater, this would make for a great birthday cake!

From our kitchen to yours,
Sydney Jones

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3 Comments leave one →
  1. eliotthecat permalink
    April 6, 2012 9:44 pm

    Nothing complicated, you say? I think this looks delicious and perfect!

  2. April 6, 2012 10:52 pm

    Oh yum! I was browsing recipes and came across this deliciousness! I think I found my cake!

    Thank you!

    ThePoshLatinCook.com

  3. April 7, 2012 1:10 am

    Wow lots of steps to make this cake but it sounds well worth the effort with those great flavors going on. Happy Easter to you and your FAM. Take care, BAM

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