I'm posting this recipe a little too late (almost 3 weeks after Easter!) but I've been busy in the kitchen trying new recipes and haven't had time until today to share this rich chocolate cake with you.
I added some homemade chocolate eggs to decorate my cake and give it the typical Easter look but it's a normal chocolate cake recipe and it's very fast and versatile so it can also be perfect as birthday cake.
This time I used one of my favorite cake fillings: confectioner's custard (or crème pâtissière in french, which sounds more glamourous!).
For the cake: (use the yogurt tub to measure)
1 tub plain yogurt (with no sugar added).
2 tubs sugar.
1/2 tub olive oil.
3 tubs plain flour.
16g baking powder.
For the confectioner's custard:
3 egg yolks.
For the chocolate ganache:
175ml whipping cream.
225g semi-sweet chocolate (chopped).
25g unsalted butter.
Preheat oven to 180ºC (356 F).
Place eggs and sugar in a large bowl, beat well. Add in the yogurt and keep beating. Gradually pour in the oil and don't stop beating. Mix baking powder and flour in a separate bowl and sift it into the yogurt mixture.
Grease a pan with butter and dust with flour (I used a 23 cm diameter pan).
Pour in the mixture and bake for around 40 minutes.
Heat milk with vanilla until it boils, then remove from heat.
Cream the egg yolks and the sugar together until thick and pale in colour.
Beat in the cornflour and male a smooth paste.
Add this egg mixture to the hot milk, return to the heat again and stir constantly with a large whisk until the cream begins to get slightly thick (it'll gain more consistence once it is completely chilled).
Heat the cream in a small saucepan over medium heat. Bring to boil and pour over the chocolate, and whisk until smooth. Add in the butter and stir until it melts.
Allow the ganache to cool slightly before pouring over the cake. Start at the center of the cake and work outward.