For the cake
- 2 medium eggs
- 1/2 cup (100g) sugar
- 2/3 cup (140ml) eierlikör or eggnog
- 1/2 cup (120ml) vegetable oil
- 1 tsp. vanilla extract
- 1 1/4 cup (160g) all-purpose flour
- 2 tsp. baking powder
For the chocolate coating
- 7.7 oz. (220g) semi-sweet chocolate
- 1/3 cup (80ml) heavy cream
- 1/4 cup (60ml) eierlikör or eggnog
- 4 tbsp. cocoa powder
- 8.8 oz. (250g) mascarpone
- 1 1/2 cups (180g) confectioner’s sugar
- Preheat the oven to 390˚F (200°C). Grease a 7 inches (18cm) springform tin and set aside.
- In a large bowl beat the eggs on high speed until light and fluffy. While the machine is still beating, slowly add the sugar and beat for couple more minutes. Add the eierlikör (eggnog), oil and vanilla extract and mix until combined. Mix the flour and baking powder and sift into the bowl. Gently fold in the flour until just combined – the batter should be still fluffy. Pour into the prepared springform tin and bake for 35-45 minutes until a toothpick inserted in center comes out clean. Take out of the oven, loosen the cake with a knife from the tin, but leave it in the tin for about 10 minutes. Take out of the tin and let cool down completely on a wire rack (at least 2 hours).
- For the chocolate coating chop the chocolate and add together with the heavy cream and eierlikör (eggnog) to a heatproof bowl. Place on a saucepan with simmering water and let the chocolate melt. Stir until you get a smooth mix. Set aside and let cool down again.
- In a large bowl mix the mascarpone with cocoa powder and confectioner’s sugar on slow speed first and then on high speed until all is well combined. Add the melted chocolate in small amounts and beat on high speed until you get a smooth cream.
- Cut the cooled cake into three equal layers. Place the first layer on a serving plate and spread about 1/3 of the chocolate coating evenly on top of that layer. Add the second cake layer on top and spread again about half of the remaining chocolate coating on top. Place the last cake layer on top and cover the cake with the chocolate coating. Start with a thin crumb coat – the cake crumbles easily – in a second round finish the coating with the remaining chocolate cream. Make sure you have about 3-4 tablespoons for the decoration.
- Fill the chocolate cream for the decoration into a piping bag and pipe small amounts of the cream in one or two circles on top of the cake. If you like add some eierlikör on top or decorate with chocolate eggs or small easter bunnies. Let cool in the fridge for 1-2 hours before serving. Cut with a warm knife.
- Happy Easter!
- Serving Size: 9