250g unsalted butter at room
200g dark chocolate buds at
least 70% cocoa solids
1 1/2 teaspoons instant coffee
granules, dissolved in 1 ½ cups
250g caster sugar
2 large eggs
2 teaspoons vanilla extract
250g self-raising flour
30 grams Dutch-processed
1/4 teaspoon salt
3 bars Violet Crumble, Crushed
1 cup Violet Crumble Nuggets
600 mls thickened cream
3 tbsp. Icing sugar
1. Pre-heat oven to 170 degrees fan forced. Grease 2 x 8 inch round cake
pans with spray oil and line with parchment paper, then set aside.
2. Make the cake: Place butter, sugar, vanilla extract and salt into a
stand mixer and beat on high until the mixture has turned very pale
(approximately 5 minutes). Reduce the speed of the mixer to medium
and mix in the eggs one by one until completely incorporated.
3. Meanwhile in a heat proof bowl, add the chocolate, coffee and boiling
water and mix well until everything has melted and is smooth.
4. Into the butter mixture, sift in the flour and cocoa powder and mix by
hand. Add in the chocolate/coffee mixture and stir well by hand ensuring
all the mixture has come together. The batter will be quite liquid, but
don’t think you have missed something; this is how it should be.
5. Pour half the batter into each of the prepared pan and bake for 1 hour,
or until the cake is cooked and a skewer inserted into the center comes
out clean or with just a few dry crumbs attached. Leave the cake to
cool for 20 minutes before removing from the pan, then set aside until
6. Prepare the cream mixture by beating the cream along with the icing
sugar using an electric beater or stand mixer until the cream is light,
fluffy and thickened. Stir through the Violet Crumble bars reserving
some for decoration.
7. Decorate by placing half of the cream mixture in-between the two
cakes and the remaining cream on top of the cake. Sprinkle with
crushed Violet Crumble and add a halved medium sized Easter egg
on top of the cream with some additional cream inside of them and
scatter with Violet Crumble Nuggets.