Speckled Egg Chocolate Cake: Easy Easter Dessert Recipe

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This Easter, ditch the boxed cake mix and impress your family and friends with this stunning and deceptively easy Speckled Egg Chocolate Cake. It’s moist, rich, and packed with chocolate flavor, and the speckled egg design is sure to wow everyone at the table.

Ingredients:

For the cake:

4 ounces milk chocolate, chopped
4 ounces dark chocolate, chopped
2 ½ cups all-purpose flour, sifted
¼ cup cornstarch, sifted
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup whole milk
½ cup sour cream
5 large egg whites
¼ cup vegetable oil
½ cup unsalted butter, softened
1 ¾ cups granulated sugar
1 teaspoon vanilla extract
For the decoration:

1 tablespoon unsweetened cocoa powder
2 tablespoons rum or vodka (optional)
Shredded coconut
Chocolate eggs

Instructions:

Preheat the oven and prepare the pans

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Melt the chocolate

In a heatproof bowl set over a pot of simmering water (not touching the water), melt the milk chocolate and dark chocolate together until smooth. Remove from heat and let cool slightly.

Dry ingredients

In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

Wet ingredients

In another large bowl, whisk together the milk, sour cream, egg whites, oil, butter, sugar, and vanilla extract until well combined.

Combine wet and dry ingredients

Add the cooled chocolate mixture to the wet ingredients and mix until just combined. Then, gradually add the dry ingredients to the wet ingredients, mixing until no streaks of flour remain. Be careful not to overmix.

Bake the cakes

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cakes

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the speckled egg design

Once the cakes are cool, prepare the decoration. In a small bowl, whisk together the cocoa powder and rum or vodka (if using) until smooth.
Using a clean paintbrush, dip it into the cocoa mixture and flick it at the top of one cake layer, rotating the cake as you go to create a speckled egg effect. Repeat with the other cake layer.

Assemble the cake

Place one cake layer on a serving plate. Frost the top with your favorite frosting or whipped cream. Top with the second cake layer. Frost the entire cake.

Decorate the cake