Traditional chocolate covered Easter cake

Ingredients

Easter Cake

5 large eggs

125 grams (4.4 ounces) sugar #1

50 grams (1.8 ounces) butter, frozen and thinly sliced

250 milliliters (1 cup) warm milk

25 grams (0.9 ounces) fresh yeast

75 grams (2.6 ounces) sour cream

0.5 teaspoon salt

100 grams (3.5 ounces) raisins, pre-soaked in cognac

100 grams (3.5 ounces) candied fruits

1 vanilla pod

250 grams (8.8 ounces) sugar #2

680 grams (24 ounces or 5 and 1/2 cups) flour

Chocolate glaze, to taste

Instructions

Step 1

1. Whip the 5 large eggs with 125 grams (4.4 ounces) sugar #1 until fluffy.

Step 2

Make sure the eggs and sugar are well combined; this helps with the texture of the cake.

Step 3

2. Freeze 50 grams (1.8 ounces) of butter beforehand and cut it into thin slices. Add it to the whipped eggs.

Step 4

The frozen butter helps to maintain the structure and it gets incorporated more evenly.

Step 5

3. Pour 250 milliliters (1 cup) warm milk into the mixture. Add the 25 grams (0.9 ounces) diluted fresh yeast and 75 grams (2.6 ounces) sour cream, then mix in about 100 grams (3.5 ounces) of flour from the total amount.

Step 6

Warming the milk ensures that the yeast activates properly.

Step 7

4. Leave the dough in a warm place for 1 to 1.5 hours until it rises. The rise time depends on the quality of the yeast. Ensure the dough appears properly risen.

Step 8

Cover the bowl with a damp cloth or plastic wrap to prevent the dough from drying out.

Step 9

5. As it ferments, add the remaining 250 grams (8.8 ounces) sugar #2, 0.5 teaspoon salt, 100 grams (3.5 ounces) pre-soaked raisins, 100 grams (3.5 ounces) candied fruits, 1 vanilla pod, and the rest of the flour (580 grams or 20.5 ounces). Knead the dough by hand or use a mixer with a dough hook attachment.

Step 10

Ensure all ingredients are evenly mixed to avoid lumps and pockets of dry flour.

Step 11

6. Leave the dough to rise in a warm place for about 2.5 hours. It may take less time, depending on the yeast quality. The dough should significantly rise.

Step 12

Patience is key here; allow the dough to reach its full potential in rising to ensure a fluffy cake.

Step 13

7. Gently punch down the dough with a spatula and leave it to rise again for another 2.5 hours. If you are short on time, you may skip this second rise.

Step 14

The second rise helps build stronger gluten structure, resulting in a better final product.

Step 15

8. The dough should be soft but not tight. Spread it into molds and let it rise again before baking.

Step 16

Filling the molds about halfway usually yields the best results as the dough continues to expand during baking.

Step 17

9. Bake the Easter cakes at 302-320°F (150-160°C) until golden brown.

Step 18

Use a toothpick to check for doneness; the toothpick should come out clean.

Step 19

10. Cover the finished cakes with chocolate glaze to taste.

Step 20

Allow the cakes to cool slightly before glazing to prevent the glaze from melting off.

Servings

When it comes to serving your Easter cake, presentation is everything! 🍰

Consider setting your beautifully glazed cake on a rustic wooden board or a vintage cake stand. Garnish with a light dusting of powdered sugar or edible gold flakes for that extra sparkle.

Pair each slice with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream to add a creamy contrast to the slightly chewy texture of the raisins and candied fruits. Don't forget a splash of Easter-themed sprinkles for a festive touch. 🌸

For a more elaborate display, arrange colorful spring flowers around the cake. These can be real flowers or crafting your own with fondant for that extra bit of whimsy. Don't forget to prepare a pot of freshly brewed coffee or a pot of spiced tea; the aromatic blend complements the cake's sweetness perfectly. 🫖

Equipment

Mixing Bowls

Use multiple sizes to keep your ingredients organized and your workspace tidy.

Whisk and Hand Mixer

The whisk is great for hand mixing, but a hand mixer saves time and ensures a smooth batter.

Measuring Cups and Spoons

Accuracy is key in baking; make sure you level off dry ingredients for precise measurements.

Bread Knife

Perfect for slicing your Easter cake cleanly without crumbling.

Spatula

Ideal for folding ingredients and scraping down the sides of the mixing bowl.

Baking Molds

Using non-stick or well-greased molds helps in easy release of the cake.

Variations

Fancy a gluten-free version? Simply substitute the all-purpose flour with a 1:1 gluten-free baking blend. Add a teaspoon of xanthan gum to help bind the ingredients for better texture.

Vegan? No problem! 🌱 Swap out the eggs for flax or chia eggs and the butter for a good quality plant-based butter. Use almond milk or any plant-based milk for a dairy-free alternative. Replace the sour cream with a vegan yogurt or cashew cream for that rich and smooth consistency.

Your Easter cake won't miss a beat and will be enjoyed by all, regardless of dietary preferences. 😋

Faq

Why did my dough not rise properly?
This could be due to the yeast not being fresh enough or the environment being too cold. Ensure your yeast is active and find a warm spot in your kitchen for the dough to rise.
Can I use dried yeast instead of fresh yeast?
Yes, you can use dried yeast. Simply use 7g of dried yeast to replace the 25g of fresh yeast.
How can I make my cake extra moist?
Adding a touch of extra milk or using more butter can help keep your cake moist. Just be careful to not overdo it as it can affect the texture.
What's the best way to incorporate raisins and candied fruits without them sinking?
Coat your raisins and candied fruits with a bit of flour before folding them into the batter to help distribute them evenly throughout the cake.
How do I know my cake is fully baked?
Use a toothpick or cake tester. Insert it into the center of the cake; if it comes out clean, your cake is done.
Can I prepare parts of this recipe in advance?
Absolutely! You can prepare the dough and let it rise overnight in the fridge. Just bring it back to room temperature and give it a final rise before baking.