Easter Egg Cake

Ingredients:

Cakes

• 3/4 cup coconut oil, plus more for greasing the pan
• 2 cups flour, plus more for dusting the pan
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 110 g chopped unsweetened chocolate
• 1 and 1/4 cups hot water
• 1/3 cup cocoa powder
• 2 cups granulated sugar
• 1/2 tsp salt
• 5 large eggs
• 1 tsp vanilla extract

Buttercream glaze

• 550 g of butter at room temperature
• 1/4 teaspoon salt
• 5 cups powdered sugar
• 1 tsp vanilla extract
• 3 tbsp. whole milk
• Coarse sugar, nonpareil sprinkles and chocolate-coated dragees for decoration

Preparation:

1. Prepare the sponge cake: Preheat oven to 180°C. Lightly grease and flour 2 20cm round cake tins, shaking off any excess flour. Combine flour, baking powder, and baking soda in a medium bowl; set aside.
2. Melt the coconut oil and unsweetened chocolate in a small saucepan over medium-low heat, stirring occasionally; remove from heat. In a large bowl, whisk together the hot water and cocoa powder until smooth. Pour in the melted chocolate mixture, stirring until combined. Add the granulated sugar and salt and stir until smooth. Beat in the eggs one at a time, then add the vanilla extract. Add the dry ingredients and stir until combined.
3. Divide the batter between the prepared pans. Bake for 30-35 minutes, until the top springs back when lightly pressed. Transfer to a wire rack and let cool for 10 minutes in the pan. Then run a knife between the cake and the sides of the pan and remove it to a wire rack to cool completely.
4. Meanwhile, prepare the buttercream glaze: In a large bowl, beat the butter and salt with a mixer on medium speed until creamy, about 1 minute. Reduce to low speed and gradually beat in the powdered sugar. Increase the speed to medium and beat until combined. Add the vanilla and beat on medium-high speed for 2-3 minutes until fluffy. Add the milk and mix until smooth.
5. Assemble the cake: Trim the domed tops of the sponges with a long serrated knife; transfer the trimmings to a bowl. Cut each sponge into 2 equal layers (leave the layers stacked). Cut each layer in half, offsetting the layers by 1.3 cm from the center. You will have 4 smaller half-moons and 4 larger half-moons.
6. Stack 4 large crescents on top of each other, spreading frosting between the layers. Place the stack cut-side down on a sheet of parchment paper. Repeat with the smaller crescents to make another stack of 4 layers, then flip the stack cut-side down and attach it to the large stack with frosting.
7. Trim the edges of the smaller cake piece, creating a slightly pointed shape. Transfer the trimmings to a bowl.
8. Trim the curved top of the cake to create a smooth, rounded shape; place the scraps in a bowl. Add 2-3 tablespoons of frosting to the cake scraps and mash with a fork until moist. Spread the frosting mixture over the top, bottom, and sides of the cake to round it out and create an egg-shaped form.
9. Cover the entire cake with a thin layer of frosting (this is a rough, initial coating; it doesn't have to be perfect). Refrigerate until set, about 30 minutes. Cover the cake with the remaining frosting, using more frosting where needed to adjust the shape, making it more like an egg. Cover the cake with coarse sugar, nonpareil sprinkles, and glazed dragees, arranging them in rows. Refrigerate until set, at least 20 minutes.