White chocolate Easter cake
White chocolate Easter cake
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Ingredients
Method
Preheat the oven to 180°C, gas mark 4. Grease and line the base and sides of 2 x 20cm round cake tins with baking parchment. Place the butter and sugar in a mixing bowl and use electric beaters to whisk together for 3-4 minutes until pale and fluffy. Beat in the eggs one at a time, then gently beat in the milk and vanilla. Finally fold in the flour and salt. Divide between the tins and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean. Turn out on to a wire rack to cool completely.
While the cake is baking, start making the ganache. Put the chocolate, cream and a pinch of salt in a large heatproof mixing bowl and microwave on low (600W) for 30 seconds; stir to combine. Keep heating in 30-second blasts until melted and combined. (Or heat the cream to steaming in a pan, tip in the chocolate and take the pan off the heat. Leave for 1 minute, then stir to combine.)
Cool the ganache for 30 minutes at room temperature, then chill until just set (about 1 hour).
Place one of the sponges on a stand or plate. Spread with the preserve. Spread the base of the other sponge with ½ of the white chocolate ganache, then sandwich the sponges together. Spread the remaining ganache over the top and decorate with the Mini Eggs.
