Cadbury Crème Egg Cake
INGREDIENTS
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For the ganache:
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18 oz. Cadbury milk chocolate, chopped
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4 TBS butter, cut into 4 pieces
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1 1/3 cups heavy cream
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For the cake:
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1¾ cups plus 2 TBS all-purpose flour
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1½ cups unsweetened cocoa powder, plus more for dusting pans (unless spraying pans with nonstick spray such as Baker’s Joy)
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1¼ cups boiling water + ¼ cup espresso or strong coffee; OR 1 TBS instant espresso or coffee powder + 1½ cups boiling water
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¾ cup sour cream
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1 TBS vanilla extract
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3 sticks unsalted butter, at room temperature
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2½ cups plus 2 TBS sugar
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3 large eggs, at room temperature
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1¼ tsp baking soda
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¾ tsp salt
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For the creme egg fondant filling:
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4 1/2 TBS butter, softened
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3/4 cup golden syrup (if you can’t find golden syrup, light corn syrup is an excellent substitute)
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3 1/3 cups powdered sugar
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1 tsp vanilla extract
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1/4 tsp salt
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yellow food colouring (preferably in gel form)
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For the cream cheese icing:
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1 8-oz. package cream cheese, softened
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2 sticks butter, softened
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8 1/2 cups powdered sugar
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For garnish:
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1 package Cadbury crème egg minis
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6 – 12 regular Cadbury crème eggs
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2 – 4 Cadbury milk chocolate bars, chopped, for sprinkling onto the icing layers
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