Easter Cake
6 eggs
225 g sugar
200 g flour
1.5 teaspoons baking powder
3 tablespoons cocoa
Whip the eggs and sugar together until light and fluffy.
Sift together the flour, baking powder, and cocoa powder, then gently fold them into the egg mixture using a spatula.
Bake in three greased springform cake pans for 20-25 minutes.
Nutella Frosting:
100 g butter
200 g powdered sugar
100 g Nutella
40 ml cream
1 teaspoon vanilla extract
Mix the butter, powdered sugar, Nutella, cream, and vanilla extract together until well combined.
Yellow Vanilla Cream:
200 g butter
400 g powdered sugar
Yellow food coloring
1-2 teaspoons vanilla extract
Milk as needed to thin the frosting
Mix the butter, powdered sugar, yellow food coloring, and vanilla extract together. Add milk as needed to achieve the desired consistency, and mix well.
Chocolate Ganache:
100 g dark chocolate
A little cream
Melt the dark chocolate over a water bath and stir in the cream. Allow to cool slightly before using.
Once the cake layers have cooled, spread Nutella frosting between the layers. Frost the outside of the cake with the yellow vanilla cream. Pour the cooled chocolate ganache over the cake, allowing it to drip down the sides. Decorate with yellow buttercream and chocolate Easter eggs.