Crème Egg Cake with Chocolate Ganache and Fondant Icing

Tracy Morgan
January 28, 2017
25
!Cake:
115g (1/2 cup) melted butter
220g (1 cup) brown sugar
2 eggs
140g (1 cup) plain (all-purpose) flour
25g (1/4 cup) cocoa
1/2 teaspoon baking powder
1 teaspoon vanilla sugar (see notes)
5 mini Crème Eggs
1/2 cup hot brewed coffee
!Ganache:
100g (3/4 cup) dark chocolate (chopped into pieces)
2 tablespoons honey
!Fondant:
100-200g (1 to 2 cups) icing sugar
2 teaspoons milk
!Topping:
50g (1/4 cup) yellow chocolate (see notes)
1 teaspoon coconut oil
3 mini Crème Eggs
!NOTES
I use vanilla sugar in my recipes. If you are using essence or extract, [check out|https://www.leaf.tv/articles/how-to-substitute-vanilla-sugar-for-vanilla-extract/ ] this for help with converting.
I used shop-bought yellow "chocolate" but you could use plain white chocolate, or even add food colouring to white chocolate to make yellow.
~ Pre-heat the oven to 175°C (350°F) and line/grease an 8 inch round cake tin. ~ Melt the butter and then add the sugar. Beat until nice and smooth. Add eggs, one at a time, and continue to beat until...
See the full directions on my site
Nutritions

Calories
139146

Sodium
4575mg
190% DV

Fat
3642g
5603% DV

Protein
651g
1303% DV

Carbs
28339g
9639% DV

Fiber
687g
2748% DV