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Home » Gluten Free Sweet Treats » Cake » Golden Egg Cake : Who Says Gluten Free can’t be decadently show-stopping?

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Golden Egg Cake : Who Says Gluten Free can’t be decadently show-stopping?

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A rich, chocolatey Golden Egg Cake made with gluten free chocolate sponge. Sandwiched with vanilla butter icing, this chocoholics Easter cake is decorated with dark chocolate ganache, chocolate cigarillos and golden mini eggs.

This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.

DON’T LOSE THIS RECIPE! PIN IT FOR LATER…

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Golden Egg Cake : A decadently show-stopping gluten free chocolate cake

The Golden Egg Cake. Yes. It is gluten free. Pick your jaw off the floor… Because this cake is not only a decadent show-stopper, but is also within the skills of the average baker.

But before you rush for the baking tins, beware. This cake is for serious chocolate lovers. Moist, light, gluten free chocolate cake, layered with rich, creamy, vanilla-infused butter icing. It is also slathered from top to bottom in smooth dark, sumptuous ganache and surrounded by crisp, wafery dark chocolate cigarillos. Its crowning glory? The decoration of shiny, crunchy caramel-chocolate Galaxy Golden Eggs, chocolate curls and edible golden glitter… This cake is dazzling in every sense.

golden-egg-cake-easter

A perfect Easter cake for a coincidental birthday…

Easter is a time for friends and family and for sharing food as well as time. Chocolate and cake seem to be synonymous with the celebrations and I for one, love to pull out the stops when we have staying guests. Throw an Easter birthday into the mix and my cake excitement goes way off the scale.

I’ll be honest though… I’m not a great lover of fruit cake (which is often popular at Easter in the form of Simnel cake). I may make one very occasionally and they will get eaten… eventually! For me, chocolate is the modern and alternative emblem of celebration. There was no fruit cake at my wedding! No. Just a towering Sachertorte, covered in chocolate ganache.

So when it comes to celebrations at GFHQ, especially at Easter, gluten free chocolate cake is pretty much guaranteed to be on the table. This Golden Egg was my pièce de résistance.

slice-gluten-free-chocolate-cake

How we spent Easter

It was a fantastically chilled Easter. We had family staying and a new extension, deck and patio to enjoy in the beautiful sunshine. There was (of course) plenty of delicious food and free-flowing bubbly going on. As every year dictates, there was mooching in the lovely Whitstable shops, drinks on the beach at the local Neptune pub (affectionately known as the ‘Neppy’) and a slow stroll through the harbour… An impromptu egg hunt and the kids (and adults) making the most of the trampoline at the bottom of the garden sealed the fun. Life doesn’t get better.

This Golden Egg Cake was a perfect Easter treat and given that one of our guests had a birthday the day before arrival, it also rose to the occasion as a sensational birthday cake.

easter-golden-egg-cake

Gluten free chocolate sponge for Golden Egg Cake

The chocolate sponge used in this Golden Egg Cake is my ‘go to’ Gluten Free Chocolate Cake recipe. First developed in our early gluten free days, it is not over-sweet, uses almonds for extra structure and moistness (giving it a fantastic ‘improve over time’ shelf-life) and has yet to fail me.

It has adorned many birthday and celebratory tables in various decorative guises over the years. Among its incarnations have been an early ‘Kiss Cake‘, a special sponge with butter-icing roses, and Miss GF’s 8th birthday ‘Rosy Swirl’ cake. It has even been turned into an incredible 70th Birthday Cake.

The recipe also makes the most amazing cupcakes. These beautiful gluten free Easter Cupcakes were from my first year of blogging, with a variety of Italian Butter Creams and icings. But I always try to make extra cake batter, to squeeze a few ‘ready to go’ cupcakes in the freezer (they freeze brilliantly) or a Nutella trifle.

slice-golden-egg-cake

What special ingredients do you need to make Golden Egg Cake?

Chocolate Cigarillos

Followers of Gluten Free Alchemist may have noticed that this Golden Egg Cake is the second cake in a matter of weeks that has appeared dressed to kill… in cigarillos. Having bought a stash with this cake in mind, Miss GF snaffled a load when I wasn’t looking for her own baking. I am absolutely not complaining. She did them (and me) proud, making a Fudgy Chocolate-Berry Cake for my birthday… But then (of course) I had to buy more.

easter-cake-gluten-free

The first batch of cigarillos was bought online from the Chocolate Trading Company (can also be sourced from Amazon). I was massively impressed with both the quality and the packaging (which kept them secure from breakage during transit) and would absolutely recommend them over other brands. I speak from experience. Sadly, the additional cigarillos were bought from a different company (The Craft Company). Stupidly, I fell for the line ‘you won’t find them cheaper anywhere else’, only to discover about a third of the sticks were broken.

This left just enough (with only one to spare) to surround the cake. There was no time before making the cake to complain and I’m not sure I can be bothered now. But I won’t be buying cheap cigarillos again!

gluten-free-chocolate-cake

Golden Eggs

This Golden Egg Cake wouldn’t be… without Galaxy Golden Eggs. Creamy, crunchy gold-dusted Easter mini eggs, that can’t help but make you smile. They are also perfect for cake decorating! Check out another GFA celebratory Birthday Bundt. Golden Eggs can be bought in supermarkets and sweet shops at Easter.

Update : It would appear (in 2020) that Galaxy Golden Eggs have morphed… They are no longer traditional gold, but seem to have transformed into rose-gold Enchanted Eggs! Still the same delicious taste, but you may need to move with the times… Golden Egg Cake just became Enchanted Egg Cake!

golden-egg-cake

How to make gluten free Golden Egg Cake…

Chocolate Cake

Simply make the two 8 inch (20 cm) layers of sponge using my Gluten Free Chocolate Cake recipe and cool completely. This recipe uses Gluten Free Alchemist flour blend A, but should work with other white flour blends.

Then follow the instructions below…

golden-egg-cake
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5 from 1 vote

Easter Golden Egg Cake

Recipe and instructions for decorating an Easter Golden Egg Cake. The instructions do not include the two-layered chocolate cake base. Use the recipe for Gluten Free Alchemist Gluten Free Chocolate Cake or an alternative sturdy chocolate cake of choice to make in advance. If you can't find Golden Eggs, use an alternative.
Prep Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Birthday, Cake, Dessert, Easter, Party, Sweet Treats, Tea Time
Cuisine: British, Gluten Free
Keyword: celebration, chocolate
Servings: 10
Calories per serving: 516.6kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • Kitchen scales
  • measuring spoons
  • cake board/preparation board
  • large mixing bowl
  • electric whisk
  • silicone/wooden spoon or spatula
  • small sieve
  • palette knife
  • cake spreader
  • fridge
  • glass heat-proof bowl
  • Small saucepan
  • hob
  • spatulas to lift cake
  • cake plate to serve

Ingredients

Vanilla Butter Icing

  • 170 g butter (or dairy free alternative) softened
  • 340 g icing sugar (confectioners sugar) sifted
  • 1½ tsp vanilla extract
  • 1 tbsp milk (approx) as needed to loosen

Dark Chocolate Ganache

  • 225 g good quality dark chocolate (chopped)
  • 160 g double cream

Decoration

  • 100 10cm dark chocolate cigarillos approx 90 to 100
  • 2 to 3 bags Galaxy Golden Eggs or Enchanted Eggs or other alternative
  • 1 dark chocolate mini egg
  • 2 tbsp dark chocolate curls/grated chocolate
  • edible gold glitter
  • gold ribbon of choice
Metric – US Customary

Instructions

Butter Icing

  • Beat the butter with an electric whisk or wooden/silicone spoon until pale and light.
  • Gradually add the sifted icing sugar a spoon at a time and the vanilla extract, beating thoroughly to blend.
  • Dependent on the consistency of the butter icing, you may need to add a little milk to loosen. Judge by feel and sight. You want the consistency to be soft and spreadable, but firm enough to hold the weight of the second layer cake.

Filling and Crumb-Coat

  • If necessary, level the top of each cake using a sharp knife, so that it is flat.
  • Place one sponge (internal side up) on a flat, clean cake or preparation board and spread a thick layer of icing evenly and smoothly across the top
  • Sandwich together with the second sponge.
  • Fill any gaps in the icing layer at the sides of the cake and smooth with a palette knife.
  • Crumb-coat the sides of the cake : Carefully spread a thin layer of butter icing around the whole side wall of the cake using a palette knife. Use a cake spreader (taller than the cake) and hold at an angle against the side of the cake. Hold firm and slowly turn the cake to scrape off and smooth the icing to a very thin layer (known as a crumb-coat).
  • Carefully remove any excess butter icing from the top edge of the cake so that it is even and place in the fridge for about 45 minutes to firm up.

Chocolate Ganache

  • Place the chopped chocolate in a heat-proof glass bowl.
  • Heat the cream in a small saucepan until just at simmer point.
  • Pour the cream over the chocolate and leave to sit for about 30 seconds, before stirring until the chocolate has melted and blended with the cream and the ganache is smooth.
  • Allow to gradually cool at room temperature, stirring occasionally until the ganache has thickened to a spreading consistency.
  • Spread the sides and top of the cake with a layer of ganache using a palette knife.
  • Smooth all sides with a cake spreader, paying particular attention to ensuring the top of the cake is smooth (although the sides will be covered with Cigarillos, it still needs to be even).

Move the cake to a presentation plate/board

  • Immediately after adding the ganache, use a couple of flat spatulas to carefully lift the cake onto a serving plate or stand.

Cigarillos

  • Immediately stick the cigarillos vertically to the sides of the cake (whilst the ganache is still soft and sticky), working quickly but carefully until you have a cigarillo ‘wall’ around the entire cake.
  • Carefully tie the ribbon round the sides of the cake to secure.

Golden Eggs & final decoration

  • Arrange the golden eggs around the inside of the cigarillo wall and in the centre of the cake, with the dark chocolate egg in the middle.
  • Sprinkle the surface of the cake with chocolate curls, grated chocolate and edible glitter, ready to serve.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Nutrition

Calories: 516.6kcal | Carbohydrates: 52.5g | Protein: 3.2g | Fat: 33.7g | Saturated Fat: 20.5g | Cholesterol: 60.8mg | Sodium: 141.6mg | Potassium: 193.7mg | Fiber: 2.7g | Sugar: 45.7g | Vitamin A: 694.4IU | Vitamin C: 0.4mg | Calcium: 54.9mg | Iron: 3mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Previously shared (2017) with Cook Blog Share with Recipes Made Easy; Brilliant Blog Posts with Honest Mum; Love Cake with Jibber Jabber

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18 Comments

This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

Previous Post: « Very Decadent Fudgy Chocolate-Berry Birthday Cake with Chocolate Ganache – Miss GF Makes #10
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Reader Interactions

Comments

  1. Alida says

    28/04/2017 at 9:06 pm

    Your creations are simply stunning. You are very skilled. I love this cake!

    Reply
    • Kate Glutenfreealchemist says

      01/05/2017 at 11:10 am

      Thanks Alida. xx

      Reply
  2. Claire says

    27/04/2017 at 2:12 am

    So pretty! I love the color and this cake looks stunning !

    Reply
    • Kate Glutenfreealchemist says

      01/05/2017 at 11:10 am

      Thanks you Claire. That's so kind of you x

      Reply
  3. Jibber JabberUK says

    26/04/2017 at 2:03 pm

    I used my trusty chocolate cake recipe to make an Easter nest cake this year. Everyone needs a good a chocolate cake recipe to rely on. This looks absolutely stunning and divine.

    Reply
    • Kate Glutenfreealchemist says

      01/05/2017 at 11:09 am

      Absolutely Ness. a 'go to' is essential. Thanks for your kind comments x

      Reply
  4. Angela Entwistle says

    26/04/2017 at 10:38 am

    Wow Kate! It's absolutely stunning! And I just love cakes which improve over time. I too have used the Chocolate Trading Company, though probably about a yr ago now for some chocolate transfers, and i have to agree that they items came so well packaged and arrived saf and sound. It's always such a shame when products arrive broken and spoilt isn't it. Definitely Pinning,
    Angela x

    Reply
    • Kate Glutenfreealchemist says

      01/05/2017 at 11:08 am

      Thanks Angela. I was a bit peed off with all the broken sticks, but Miss GF seems to have started to find some great uses for them! x

      Reply
  5. Jenny says

    25/04/2017 at 4:56 pm

    what a totally choctastic cake – I would love to be served this at easter or anytime to be honest with you. You would never know this is a GF cake – the cake looks so moist and delicious! Thank you for linking up to #Bakeoftheweek x

    Reply
    • Kate Glutenfreealchemist says

      01/05/2017 at 11:07 am

      Aww thanks Jenny. It was very very good! And (in my very humble, probably can't remember what a wheat-based cake tastes like) absolutely as good as a wheat cake. xx

      Reply
  6. Corina says

    24/04/2017 at 9:55 am

    My goodness what an amazing cake! Although, as we've had two birthdays in our family in the last week I am trying to hold off eating any more cake right now! I'll have to have a look at what the Chocolate Trading Company as next time I do need to make an impressive cake, although it might not be until our next family birthday in the middle of summer. Thanks so much for sharing with #CookOnceEattwice x

    Reply
    • Kate Glutenfreealchemist says

      01/05/2017 at 11:06 am

      Thanks Corina. Birthdays can be a bit of a diet-killer (as was Easter!).
      Can definitely recommend the Chocolate Trading Company xx

      Reply
  7. Jacqueline Bellefontaine says

    21/04/2017 at 2:58 pm

    Well that is certainly a stunning cake. Who could tell its gluten free the texture looks fabulous. I shall be recommending this to my sister who was recently diagnosed Coeliac.

    I nearly always buy my chocolate for baking from the Chocolate trading company and a gree its a very good and reliable company.

    Thank you for popping over to Recipes Made easy to share on #CookBlogShare

    Reply
    • Kate Glutenfreealchemist says

      01/05/2017 at 11:05 am

      Thanks Jacqueline. I pride myself on making GF bakes that are as good if not better than wheat-bakes. This is one of my favourite sponges, regardless of how it is decorated, so I hope your sister enjoys it too! If she needs any help getting her head around the world of living gluten free, I am happy to help!

      Reply
  8. Dc says

    21/04/2017 at 10:36 am

    I love this sponge, so versatile. Being on a diet, I made and froze most of, a simnel/bara brith gf hybrid cake.

    Reply
    • Kate Glutenfreealchemist says

      01/05/2017 at 11:03 am

      Me too DC….. We seem to have endless leftover cake in the freezer which regularly makes it into trifle! This one was way too good though….. fortunately we had friends to share it with. x

      Reply
  9. Johanna GGG says

    21/04/2017 at 1:33 am

    Glad your Easter gave you some nice relaxing time. This cake looks magnificent – I think part of the fun of easter is using up easter eggs after – in fact Sylvia was very disappointed there weren't any easter eggs in the supermarket on sale the day after Easter Sunday because she had visions of baking – I noticed more chocolate cigarillos on this cake – they are very stylish

    Reply
    • Kate Glutenfreealchemist says

      01/05/2017 at 11:01 am

      Thanks Johanna. I hope you did too!
      Anything that involves chocolate is a hit in our house! The chocolate Cigarillos were so easy to use and for a special cake, worth the cost! x

      Reply

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About Me

Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles. Read More…

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Perfect Panna Cotta. Sweet with Vanilla. With the Perfect Panna Cotta. Sweet with Vanilla. With the desired ‘wobble’ and drizzled with beautiful, tangy Berry Coulis. 🍓
Being a Coeliac household, it’s a favourite dessert. It’s also one of the rare desserts that isn’t a gluten free brownie when you eat out... I miss eating out!
How’s everyone else doing? What are you most missing with lockdown?
It’s so long since restaurants were allowed to open here. We didn’t really come out of lockdown after the summer... I really feel for the local businesses ☹️
But in the absence of dinner out... We just have to make our own Panna Cotta. 
Creamy, meaty, super smooth... 
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The recipe is on the blog... follow the link from my profile (lnk.bio).
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A brief lesson in Courtesy and Integrity... These A brief lesson in Courtesy and Integrity... These are my gluten free Bourbon Biscuits. Optional Dairy Free and Vegan.
I worked hard to get the recipe right. It took many goes and many tweaks to achieve the texture and flavour that is so Bourbon-iconic.
That’s a lot of ingredients. A lot of ‘getting it wrong’… until I was ‘getting it right’. 
It takes a lot of effort and determination to create recipes that work and work well… And that are at least as good as their glutenous counterparts.
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They made a video for Instagram which has had over 7,000 views. They posted it on Facebook (without any mention of Gluten Free Alchemist initially)…That was another reach of thousands. 
I have received NOTHING from their extreme ‘generosity’ in sharing my recipe. Not even a direct link to my website, from which I am trying to make a living following redundancy.
I’m not going to name and shame (although frankly as a commercial organisation they should have known better)… But INTEGRITY is important.
If you take a recipe from someone else… Give them FULL CREDIT. If you tweak a recipe with small alterations… Still give them FULL CREDIT. Be sure to direct people to the original website post where the recipe can be found in full. 
As a recipe developer, you are at the whim of the integrity and honesty of others not to steal your work. People who take without asking and without any gratitude destroy trust and faith.
Thank you for reading xx
For those of you who wanted the recipe… You’ll find a printable recipe card at Gluten Free Alchemist xx
PINCH OF SALT IS OPTIONAL
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