Easter Speckled Drip Cake

This fantastically fluffy Easter Speckled Drip cake is as simple to make, as it is show-stopping. So if you want a guaranteed way of impressing your guests this Easter, look no further.

Prep time
20 minutes
Ready in
45 minutes
Servings
20
Difficulty
Medium

Ingredients

Cake

350 g Stork
350 g caster sugar
6 large eggs
300 g self-raising flour
50 g cocoa powder
1 tsp baking powder

Frosting

275 g Stork
600 g icing sugar
200 g white chocolate melted
green food colouring

To decorate

1 slice tsp cocoa powder
2 tsp vanilla extract
75 g dark chocolate
150 ml Elmlea double cream
milk chocolate eggs optional

Instructions

Grease and line the base of 3 x 8” cake tins.
Cream together the Stork and caster sugar until light and fluffy.
Add the eggs one at time beating well after each.
Sift in the flour, cocoa powder and baking powder and fold into the cake mixture.
Divide the mixture between the tins, roughly level and bake in the oven for 25 minutes until springy to the touch. Transfer to a wire rack and allow to cool.
To make the frosting beat together the Stork and icing sugar until light and fluffy. Add the melted white chocolate and beat well. Colour a pale green colour with a little food colouring. Set to one side.
Level the tops of the cakes with a sharp serrated knife. Sandwich the three layers together with a little of the frosting and set onto a serving plate. Cover the top and sides of the cake with the remaining frosting. Set in the fridge to chill for 2 hours.
Mix together the vanilla extract and cocoa powder. Using a small paintbrush or toothbrush dip into the chocolate paint and flick the bristles to speckle the sides of the cake.
In a heatproof bowl melt together the dark chocolate and cream, stir until evenly combined. Spoon the chocolate mixture over the top of the cake creating the drips around the top edge first before filling in the centre.
Decorate with a selection of chocolate eggs and serve.