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.
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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.
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.
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.
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.
What special ingredients do you need to make Golden Egg Cake?
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.
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!
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!
How to make gluten free Golden Egg 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…
Easter Golden Egg Cake
- Kitchen scales
- measuring spoons
- cake board/preparation board
- large mixing bowl
- electric whisk
- silicone/wooden spoon or spatula
- small sieve
- palette knife
- cake spreader
- glass heat-proof bowl
- Small saucepan
- spatulas to lift cake
- cake plate to serve
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
- 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
- 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.
- 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.
- 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.