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.