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NICornflake Mini Egg Cake! 🐣 Ramadan Cravings 😭🍫
My adaptation of the lovely @rubybarneybritton creation!
Ingredients -
(8-10” cake tin, or 30x24cm tray)
Cake batter:
2 Large Eggs
230g Sugar
70ml Oil
150ml Sour Cream ( or use Yoghurt / Buttermilk )
100ml Warm Water
50g Cocoa Powder
2tbsp Instant Coffee
1.5tsp Vanilla Essence
160g Plain Flour
1tsp Baking Powder
1.5tsp Bicarbonate Soda
Generous Pinch of Sea Salt
Ganache:
130g Milk Chocolate
70g Dark Chocolate
100ml Double Cream
1tbsp Butter
Cornflake mix:
150-200g Milk Chocolate
1tsp Coconut Oil
200g Cornflakes
150g (1 pack) Mini Eggs
Recipe:
- In a bowl, whisk your eggs for 10 minutes until airy
- Add your sugar and whisk for another 5 mins until silky
- Mix in your oil, sour cream and vanilla
- Dissolve your coco powder and coffee into the warm water, mix this until smooth and add to the cake mix
- Fold this until fully incorporated
- Fold in your dry ingredients and sprinkle generous sea salt
- Greaseproof your baking tray and bake your cake at 160 C for 40 mins (if you are using a wider tin, then bake for 30 mins)
- In a separate bowl, make the ganache by cutting your chocolate into shards, and pouring hot cream & butter on top
- Let this sit for a minute before stirring smooth
- For cornflakes, melt your chocolate into the microwave, at 10 second intervals, mix your chocolate fully every 10 seconds to help melt evenly and prevent burning!
- Mix this with the cornflakes
- Once the cake is baked, cool down until it is warm, lather on your ganache, and pour on your cornflakes
- Top with chopped mini eggs and serve warm!
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#nishatcooks #ramadanrecipes #ramadan #eastereggs cornflakecakes
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