Ingredients
- 60g Dutch cocoa powder, unsweetened
- 220g plain all-purpose flour
- 350g caster sugar
- 2 large eggs, room temperature
- 2 tsp baking powder
- 1 tsp baking soda
- 180g full fat sour cream
- 240ml buttermilk
- 2 tsp vanilla essence
- 120ml vegetable oil
For Frosting and Decoration
- 345g unsalted butter, softened to room temperature
- 650g icing sugar, sifted
- 70ml milk
- 2 tsp vanilla extract
- Mint gel food colouring
- Pinch salt
- 2 tbsp dark chocolate, finely grated
- 1/2 cup shaved coconut, toasted
- 2 medium sized chocolate eggs, halved
- Small pastel chocolate eggs
Method
- Pre heat the oven to 180C. Line the base and sides of x3 23cm wide cake tins.
- Add the eggs, sour cream, butter milk and vanilla essence to the bowl of the food processor with the multipurpose blade attached. Mix on speed 1 until the mixture is smooth. Slowly add in the vegetable oil through the feed tube until combined.
- Add all the dry ingredients into the food processor bowl and pulse until the mixture just comes together.
- Divide the batter between the 3 cake tins and place in the oven to bake for 22-25 minutes or until a skewer comes out clean when tested. If only 2 fit in the oven at a time, set the 3rd one side.
- Remove the cakes from the oven and repeat baking the 3rd cake for 22-25 minutes.
- Place the cakes on a cooling rack. After 20 minutes gently turn the cakes out to completely cool before icing. Cakes can be made ahead of time.
- To prepare the vanilla frosting, combine the butter and icing sugar into the bowl of a KitchenAid stand mixer with the beater paddle attached. Mix on low speed to start then turn up to medium speed once the ingredients are combined.
- Add the vanilla and a pinch of salt.
- Slowly add in the milk, if the frosting is too runny add a little more icing sugar to the food colouring gel and beat through until the desired colour is achieved.
- To assemble the cake, trim the top of each cake using a bread knife to level it.
- Place the first cake layer onto a serving plate.
- Evenly apply 1cm layer of frosting to the top of the cake, using a flat icing spatular or a bench scraper to level it out.
- Place the 2nd cake on top and repeat the frosting process unit all 3 layers are stacked up, ensuring that you leave frosting for the outside.
- Spread a thin layer on top and around the sides, using a bench scrapper to ensure it is evenly applied.
- Place in the fridge to set for a min of 30 minutes or longer on a hot day.
- When you're ready to serve, sprinkle the finally grated dark chocolate on the sides and top of the cake.
- Add a pile of toasted coconut in the centre of the top of the cake and around the base.
- Gently slice along the join seam of the mid size chocolate eggs to seperate the halves. Arrange them in the centre of the cake onto of the coconut nest.
- Add the small pastel eggs on the top and around the bottom edge.
