In between Chocolate & Cranberry Easter Scrolls and Easter Buns (Hot Cross Buns), I decided a chocolate cake was in order. I have used spices typical to Easter baking – cinnamon, ginger & cloves and put them into a cake with chocolate, a little wholemeal flour, some apple purée and yoghurt. The result is this cake – a deliciously moist chocolate cake that is very easy to make.
Spiced Chocolate & Apple Cake with Mini Easter Eggs
225g (1 ½ cups) plain flour
75g (½ cup) wholemeal flour
55g (½ cup) cocoa powder
1 ½ t baking soda
1 t cinnamon
1 t ginger
½ t ground cloves
375g (1 ½ cups) brown sugar
240g (1 cup) unsweetened apple purée
1 t vanilla extract
240g (1 cup) unsweetened natural yoghurt
Chocolate Yoghurt Icing
1 t vanilla extract
2 T cocoa powder
340g (2 cups) icing sugar
60g (¼ cup) plain unsweetened yoghurt
125g mini eggs with candy shell
Preheat oven 180ºC/350ºF.
Grease 23cm ring tin.
Melt butter and set aside to cool a little.
Sift flours, baking soda and spices into bowl.
Stir in brown sugar, breaking up any lumps.
Combine apple purée, vanilla extract and yoghurt
Add melted butter and apple mixture to the dry ingredients and mix thoroughly.
Spoon mixture into prepared cake tin.
Bake 45-55 minutes or until cake tester comes out clean.
Cool cake in the tin for 15 minutes before turning out onto rack to cool completely.
Ice when cold.
Randomly place whole eggs over the top of the cake (not too close to the edge or they will slide off).
If desired, place an extra 125g mini eggs around the base of the cake.
Chocolate Yoghurt Icing Method
Melt butter and allow to cool.
Add vanilla extract and sift in cocoa powder. Stir to combine.
Add about ½ cup icing sugar and mix together.
Add yoghurt and whisk well.
Continue to all the icing sugar, ½ cup at a time, whisking well after each addition.
Add a little hot water (about 2 T) if required to get the icing to a spreadable consistency.
Spread icing over the cake.
Sweet New Zealand #33 for April 2014! hosted by Sweets and Brains