1Crack three room temperature eggs into a bowl and whisk them for 5 to 7 minutes on high speed until they triple in volume and turn a pale yellow color.
2Crack three room temperature eggs into a bowl and whisk them for 5 to 7 minutes on high speed until they triple in volume and turn a pale yellow color.
3Crack three room temperature eggs into a bowl and whisk them for 5 to 7 minutes on high speed until they triple in volume and turn a pale yellow color.
4Add 345 grams of granulated white sugar and whisk for 2 to 3 minutes.
5Add 345 grams of granulated white sugar and whisk for 2 to 3 minutes.
6Add 345 grams of granulated white sugar and whisk for 2 to 3 minutes.
7Stir in 105 ml of vegetable oil, 225 grams of yogurt, and 2 teaspoons of vanilla flavoring.
8Stir in 105 ml of vegetable oil, 225 grams of yogurt, and 2 teaspoons of vanilla flavoring.
9Stir in 105 ml of vegetable oil, 225 grams of yogurt, and 2 teaspoons of vanilla flavoring.
10Whisk on low speed for about 45 seconds.
11Whisk on low speed for about 45 seconds.
12Whisk on low speed for about 45 seconds.
13In a separate bowl, sift 75 grams of cocoa powder into 150 ml of hot water and add 2 tablespoons of instant coffee.
14In a separate bowl, sift 75 grams of cocoa powder into 150 ml of hot water and add 2 tablespoons of instant coffee.
15In a separate bowl, sift 75 grams of cocoa powder into 150 ml of hot water and add 2 tablespoons of instant coffee.
16Mix until fully dissolved, forming a thick paste.
17Mix until fully dissolved, forming a thick paste.
18Mix until fully dissolved, forming a thick paste.
19Add the cocoa powder mixture to the egg batter and whisk for 30 to 45 seconds.
20Add the cocoa powder mixture to the egg batter and whisk for 30 to 45 seconds.
21Add the cocoa powder mixture to the egg batter and whisk for 30 to 45 seconds.
22In another bowl, sift 240 grams of plain flour, 2 teaspoons of bicarbonate soda, and 1.5 teaspoons of baking powder.
23In another bowl, sift 240 grams of plain flour, 2 teaspoons of bicarbonate soda, and 1.5 teaspoons of baking powder.
24In another bowl, sift 240 grams of plain flour, 2 teaspoons of bicarbonate soda, and 1.5 teaspoons of baking powder.
25Fold the dry mixture into the wet batter.
26Fold the dry mixture into the wet batter.
27Fold the dry mixture into the wet batter.
28Add a small pinch of salt and fold it in.
29Add a small pinch of salt and fold it in.
30Add a small pinch of salt and fold it in.
31Grease a tray with vegetable oil or butter.
32Grease a tray with vegetable oil or butter.
33Grease a tray with vegetable oil or butter.
34Pour the cake batter into the greased tray.
35Pour the cake batter into the greased tray.
36Pour the cake batter into the greased tray.
37Bake in the oven at 160 degrees Celsius for 30 to 40 minutes, performing the toothpick test and covering with foil if needed.
38Bake in the oven at 160 degrees Celsius for 30 to 40 minutes, performing the toothpick test and covering with foil if needed.
39Bake in the oven at 160 degrees Celsius for 30 to 40 minutes, performing the toothpick test and covering with foil if needed.
40Over a double boiler, melt 200 grams of milk chocolate, 100 grams of dark chocolate, and 300 ml of double cream until the chocolate fully melts.
41Over a double boiler, melt 200 grams of milk chocolate, 100 grams of dark chocolate, and 300 ml of double cream until the chocolate fully melts.
42Over a double boiler, melt 200 grams of milk chocolate, 100 grams of dark chocolate, and 300 ml of double cream until the chocolate fully melts.
43Set the ganache aside to cool.
44Set the ganache aside to cool.
45Set the ganache aside to cool.
46Using the same double boiler technique, melt 200 grams of milk chocolate.
47Using the same double boiler technique, melt 200 grams of milk chocolate.
48Using the same double boiler technique, melt 200 grams of milk chocolate.
49Add 100 grams of cornflakes to the melted chocolate and fold until fully covered.
50Add 100 grams of cornflakes to the melted chocolate and fold until fully covered.
51Add 100 grams of cornflakes to the melted chocolate and fold until fully covered.
52Spread the cooled ganache over the baked cake.
53Spread the cooled ganache over the baked cake.
54Spread the cooled ganache over the baked cake.
55Layer the cornflake mixture on top of the ganache.
56Layer the cornflake mixture on top of the ganache.
57Layer the cornflake mixture on top of the ganache.
58Finish by topping with crunched mini eggs and full mini eggs.
59Finish by topping with crunched mini eggs and full mini eggs.
60Finish by topping with crunched mini eggs and full mini eggs.
Ingredients
3 room temperature eggs
3 room temperature eggs
3 room temperature eggs
345 grams granulated white sugar
345 grams granulated white sugar
345 grams granulated white sugar
105 ml vegetable oil
105 ml vegetable oil
105 ml vegetable oil
225 grams yogurt
225 grams yogurt
225 grams yogurt
2 teaspoons vanilla flavoring
2 teaspoons vanilla flavoring
2 teaspoons vanilla flavoring
150 ml hot water
150 ml hot water
150 ml hot water
75 grams cocoa powder
75 grams cocoa powder
75 grams cocoa powder
2 tablespoons instant coffee
2 tablespoons instant coffee
2 tablespoons instant coffee
240 grams plain flour
240 grams plain flour
240 grams plain flour
2 teaspoons bicarbonate soda
2 teaspoons bicarbonate soda
2 teaspoons bicarbonate soda
1.5 teaspoons baking powder
1.5 teaspoons baking powder
1.5 teaspoons baking powder
1 pinch salt
1 pinch salt
1 pinch salt
200 grams milk chocolate
200 grams milk chocolate
200 grams milk chocolate
100 grams dark chocolate
100 grams dark chocolate
100 grams dark chocolate
300 ml double cream
300 ml double cream
300 ml double cream
200 grams milk chocolate
200 grams milk chocolate
200 grams milk chocolate
100 grams cornflakes
100 grams cornflakes
100 grams cornflakes
crunched mini eggs
crunched mini eggs
crunched mini eggs
full mini eggs
full mini eggs
full mini eggs
Equipment
bowlwhiskoventrayfoildouble boilerpotpaper towel
Tips
When whisking eggs, they should triple in volume and turn a nice yellow-pale color.
Perform the toothpick test to check if the cake is cooked through.
Cover the cake with foil if the outside is cooking faster than the inside.
Ensure cornflakes are fully covered with melted chocolate for full flavor.
When mixing dry ingredients into batter, fold them in instead of whisking.