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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.
  • Cooking time25 minutes
  • Prep time20 minutes
  • Servings20 portions
recipe image Easter Speckled Drip Cake

Ingredients

  • 350 g Stork with butter
  • 350 g caster sugar
  • 6 large eggs
  • 300 g self-raising flour
  • 50 g cocoa powder
  • 1 tsp baking powder
  • 275 g Stork with butter
  • 600 g icing sugar
  • 200 g white chocolate melted
  • green food colouring
  • 1 slice tsp cocoa powder
  • 2 tsp vanilla extract
  • 75 g dark chocolate
  • 150 ml Elmlea double cream
  • milk chocolate eggs optional
Energy (kcal)585 kcal
Energy (kJ)2448 kJ
Protein (g)4.6 g
Carbohydrate incl. fibre (g)67.2 g
Carbohydrate excl. fibre (g)66.5 g
Sugar (g)54.6 g
Fibre (g)0.7 g
Fat (g)34.1 g
Saturated fat (g)20.9 g
Unsaturated fat (g)10.8 g
Monounsaturated fat (g)9.2 g
Polyunsaturated fat (g)1.5 g
Trans fat (g)1.0 g
Cholesterol (mg)137 mg
Sodium (mg)236 mg
Salt (g)0.59 g
Vitamin A (IU)979 IU
Vitamin C (mg)0.1 mg
Calcium (mg)111 mg
Iron (mg)1.36 mg
Potassium (mg)104 mg

Instructions

  1. Grease and line the base of 3 x 8” cake tins.
  2. Cream together the Stork with Butter and caster sugar until light and fluffy.
  3. Add the eggs one at time beating well after each.
  4. Sift in the flour, cocoa powder and baking powder and fold into the cake mixture.
  5. 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.
  6. To make the frosting beat together the Stork with Butter 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.
  7. 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.
  8. 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.
  9. 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.
  10. Decorate with a selection of chocolate eggs and serve.