4 x Round Sponge Cakes (can be purchased from your local supermarket)
200g High Quality Dark Chocolate
1 x large chocolate easter egg
Matcha Easter Eggs
200g High Quality White Chocolate
1 heaped tsp Everyday Blend Matcha
1/3 cup of Icing sugar
500g Butter (softened)
1 tsp of Everyday Blend Matcha
Matcha Easter Eggs
1. Melt the white chocolate in a heatproof bowl over a pot of lightly simmering water and stir in the matcha.
2. Pour the melted matcha mix into the Easter egg moulds then let them set in the refrigerator. Leave a small amount of the white chocolate matcha mix to join the 2 Easter egg halves together once they are set.
3. Place the icing sugar, butter and matcha into a large bowl. Beat all of the ingredients together using an electric mixer on medium - high speed until well combined.
4. Once you have made the matcha icing, you can start icing the cake. Place the first layer of sponge on your serving stand, then using a spatula spread a thin layer of icing over the top sponge. Once covered place your next layer of sponge on top and repeat the process until you have completed all four layers.
5. Cover the outside of the sponge cake with the remaining matcha icing and place in the fridge to set for 1 hour.
Decorating the Cake
6. While waiting for the icing to set melt the dark chocolate in a heatproof bowl over a pot of lightly simmering water and let it cool. Then prepare the large easter egg by carefully cutting it in half along the join. Keep one half whole and break the other half into smaller pieces to scatter around the base of the easter egg.
7. To decorate the cake carefully pour some of the dark chocolate onto the centre of the cake, smooth out using a spatula then place the large easter egg half in the middle. To hold the egg upright, place one of the small matcha easter eggs behind it. Then scatter the broken bits around the base of the egg.
8. Once your egg is set in place you can then pour the remaining dark chocolate around the edges of the cake making sure to do so carefully to ensure the chocolate slowly drips down the sides of the cake. You can then place the cake back in the fridge and wait for the dark chocolate to set.
Just before serving scatter the remaining matcha Easter eggs on top of the cake and enjoy.