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Egg Cake

Egg Cake recipe image
This indulgent Egg Cake is a showstopper dessert that combines the deep, rich flavor of chocolate fudge cake with a crunchy, buttery biscuit base. The layers of soft sponge, creamy buttercream, and crisp wheatmeal biscuits create a delightful contrast in textures that is both comforting and sophisticated. Perfect for birthdays, holidays, or any celebration where you want to impress guests with a homemade treat. It&# 226;ÂÂs surprisingly simple to assemble using pantry staples, making it a reliable favorite for bakers of all skill levels. Serve it with a cup of tea or coffee for the ultimate afternoon indulgence.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 599.2
Dietary: Vegetarian
Description
This indulgent Egg Cake is a showstopper dessert that combines the deep, rich flavor of chocolate fudge cake with a crunchy, buttery biscuit base. The layers of soft sponge, creamy buttercream, and crisp wheatmeal biscuits create a delightful contrast in textures that is both comforting and sophisticated. Perfect for birthdays, holidays, or any celebration where you want to impress guests with a homemade treat. It&# 226;ÂÂs surprisingly simple to assemble using pantry staples, making it a reliable favorite for bakers of all skill levels. Serve it with a cup of tea or coffee for the ultimate afternoon indulgence.
Ingredients
  • 3 X 540g packets chocolate fudge cake mix
  • 9 Eggs, at room temperature
  • g butter, at room temperature,
  • 1/4 cups milk
  • g packet wheatmeal biscuits,
Directions
  1. 1
    Preheat your oven to 180ðC (350ðF). Grease and line three 20cm round cake tins with baking paper.
  2. 2
    In a large bowl, whisk together the chocolate cake mix, eggs, butter, and milk until the batter is smooth and well combined.
  3. 3
    Divide the batter evenly among the prepared tins and smooth the tops with a spatula.
  4. 4
    Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool in the tins for 10 minutes before transferring to wire racks to cool completely.
  5. 5
    While the cakes cool, crush the wheatmeal biscuits into fine crumbs in a food processor or sealed bag.
  6. 6
    Melt the butter and mix it with the biscuit crumbs until the mixture resembles wet sand. Press firmly into the bottom of the cake tin or onto the base of the first cake layer to create a crunchy crust.
  7. 7
    Once the cakes are completely cool, spread a generous layer of buttercream or frosting on top of the first cake layer.
  8. 8
    Place the second cake layer on top and repeat with another layer of frosting.
  9. 9
    Add the final cake layer and cover the entire cake with a smooth layer of frosting.
  10. 10
    Decorate with extra biscuit crumbs or chocolate shavings if desired. Chill in the refrigerator for at least one hour before slicing and serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 599.2kcal
% Daily Value *
Total Fat 43.0g67%
Saturated Fat 26.4g132%
Cholesterol 54.2mg19%
Sodium 188.8mg8%
Total Carbohydrate 45.5g16%
Dietary Fiber 8.2g33%
Sugars 35.8g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, cake, fudge, biscuits, layered, dessert, butter, eggs, milk, wheatmeal, celebration, rich, moist, crunchy, homemade, easy, indulgent, sweet, layer, spread
Read it online: https://www.chefs-mate.com/recipe/egg-cake-77/