Easter Basket Cake

Name: Easter Basket Cake
Ingredients: 3/4 cup butter, softened; 5 oz marzipan, shredded; 3/4 cup sugar; 1 tsp vanilla extract; 1/4 tsp almond extract; 3 None eggs; 2 cups all-purpose flour; 2 tsp baking powder; 5 oz dark chocolate, chopped; 1 2/3 cups cream cheese, at room temperature; 3 tbsp powdered sugar; 1/2 cup whipping cream, at room temperature; 2 oz milk chocolate sprinkles; 2 oz dark chocolate sprinkles; None None Chocolate eggs

15 ingredients

4 steps

Ingredients

3/4 cup butter, softened
5 oz marzipan, shredded
3/4 cup sugar
1 tsp vanilla extract
1/4 tsp almond extract
3 None eggs
2 cups all-purpose flour
2 tsp baking powder
5 oz dark chocolate, chopped
1 2/3 cups cream cheese, at room temperature
3 tbsp powdered sugar
1/2 cup whipping cream, at room temperature
2 oz milk chocolate sprinkles
2 oz dark chocolate sprinkles
None None Chocolate eggs

Directions

1

Preheat the oven to 325°F. Grease a 9 inch springform pan and sprinkle with flour. Beat the butter, marzipan, sugar, vanilla extract, almond extract and a pinch of salt until creamy. Beat in the eggs one at a time. Mix the flour and baking powder together and beat into the egg mixture. Spoon into the pan and smooth out. Bake for 50 mins, or until a skewer comes out clean. Allow to cool in the pan on a wire rack.
2

Remove the cake from the pan. Place a 5 inch diameter bowl in the middle and cut a circle around it, then cut to 2 inches deep and remove the sponge.
3

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. In a bowl, beat the cream cheese and powdered sugar with a hand mixer. Stir in the cream, then the melted chocolate. Spread over the cake. Mix the milk and dark chocolate sprinkles and sprinkle over the cake. Chill for 30 mins.
4

Just before serving, fill the hole with chocolate eggs.