Chocolate Cake Blue Glaze (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
2 cups (400g) sugar, granulated
02 -
1¾ cups (220g) plain flour
03 -
¾ cup (65g) cocoa powder, unsweetened
04 -
1 teaspoon of salt
05 -
1½ teaspoons of each: baking soda and baking powder
06 -
2 large eggs at room temperature
07 -
1 cup (240ml) buttermilk
08 -
2 teaspoons of vanilla essence
09 -
½ cup (120ml) vegetable oil
10 -
1 cup (240ml) heated water
→ Robin’s Egg Blue Frosting
11 -
4 cups (480g) icing sugar
12 -
2–3 tablespoons whole milk or cream
13 -
Blue gel coloring for the tint
14 -
1½ teaspoons vanilla extract
15 -
Softened unsalted butter, 1 cup (226g)
16 -
Optional: add a speckle effect using either cocoa powder or black gel dye
→ Nest and Decoration
17 -
12–16 mini Easter eggs or candy-covered chocolate eggs
18 -
¾ cup (85g) semi-sweet chocolate, shaved
# Instructions:
01 -
Turn your oven on to 350°F (175°C). Butter and dust two round pans (8-inch) with flour to prevent sticking.
02 -
In a big mixing bowl, stir flour, salt, cocoa powder, sugar, baking powder, and baking soda until fully combined.
03 -
Add the eggs, buttermilk, oil, and vanilla to the mix. Stir till it's smooth, then pour in the hot water gradually, mixing until it all comes together.
04 -
Pour the batter evenly into your pans. Bake for 30–35 minutes. Let the cakes cool off completely after testing for doneness with a toothpick.
05 -
Whisk butter until creamy and light. Gradually mix in powdered sugar, milk, and vanilla. Add a few drops of blue coloring until you get the shade you want.
06 -
Spread blue frosting between the cake layers and coat the top and sides evenly.
07 -
Make a nest using chocolate shavings in the center, then place the candy eggs neatly inside.
08 -
If you want extra flair, flick some cocoa mixed with water or black gel color for a speckled pattern using a toothbrush.
# Notes:
01 -
Pop the cake layers in the fridge so frosting becomes easier.
02 -
Pick good-quality chocolate eggs for a lovely finish.