Mini Eggs. Those little chocolate treats of pure Easter/Spring deliciousness. That crunchy pastel-colored shell hiding the oh so gloriously smooth sweet chocolate inside. Heaven. Pure heaven. Pure Mini Egg heaven. And I’ve created a heavenly Mini Egg Cake that trumps even a handful, nay…a bag full (cuz I know you are eating those suckers by the bag), of the well-known and loved Mini Eggs.
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Vanilla or chocolate? The age-old question of which side of the cake fence do you sit. You no longer need to pick a side, I baked up these soft fluffy vanilla cake layers with a chocolate twist. Chocolate milk!
First, using my go-to Vanilla Cake recipe, I swapped out the regular milk and added in chocolate milk instead. The results were amazing. A soft and fluffy crumb with a light milk chocolate taste. Chef’s kiss!
What Exactly is Chocolate Ganache?
The short answer: chocolate heaven. A longer and slightly more detailed answer is that a chocolate ganache is glaze, icing, sauce, or filling made from chocolate and cream. In this Mini Egg cake, I created the ganache using Mini Eggs and milk. And trust me when I say that it was quite possibly the best baking decision ever! Rich Mini Egg flavor with little specks of that crunchy Mini Egg shell.
Is Ganache Hard or Soft?
It’s both. At first, this Mini Egg ganache will be soft and pourable. But as it cools and sets, the consistency will thicken to a scoopable semi-solid state. Think of room temperature peanut butter. That’s what you are going for with this Mini Egg chocolate ganache filling.
How Long Does the Ganache Need to Set?
Without a doubt, the best thing about a Mini Egg chocolate ganache, or any ganache for that matter, is that it can be made a day or two before you need it to fill a cake. Prepare the ganache according to the recipe, pour it into a shallow air-tight container, and store it in the fridge. When you are ready to fill the cake, simply take out the ganache and give it a stir.
If it’s a scoop-able consistency, go ahead and fill that Mini Egg cake up. If you find the consistency a tad bit hard (probably due to a colder fridge temperature) give it a quick 10-second burst in the microwave to soften it up. Stir and repeat, if needed, until it reaches that solid but scoop-able consistency.
How Do I Make a Mini Egg Buttercream?
The last step of this Mini Egg cake cacophony is the buttercream frosting. Again, using my go-to Vanilla Buttercream recipe as the base, I added in half a cup of chopped Mini Eggs and a healthy splash of brightly colored confetti sprinkles. This frosting was everything fun! Chunks of Mini Egg yum, pops of spring pastels, and that dreamy smooth vanilla buttercream to round out the flavor profile.
How Do I Smooth a Cake?
This cake, seeing as how the Mini Egg buttercream isn’t smooth in and of itself, say like frosting on this Lemon Raspberry cake, will not be completely smooth. The chopped bits of Mini Eggs and pastel confetti sprinkles are going to create a bit of texture. And that’s okay. Don’t fight it trying to get a perfectly smooth cake. It’s not going to happen this time. Roll with it and leave the buttercream a bit rough. Let’s call it Mini Egg personality.
The Best Mini Egg Cake Recipe Awaits
I think you’re ready now. A Mini Egg cake masterpiece awaits you! So grab a bag of those yummy little chocolate Easter treats…okay, maybe two bags. One for baking. One for snacking. And get ready to have your Mini Egg Cake bunny boots blown away!
If you are looking for another fun Easter or Spring inspired cake, I highly suggest giving my Strawberry Almond cake a go!