Cacen Siocled Pasg (Easter Chocolate Cake)

Cacen Siocled Pasg (Easter Chocolate Cake) is a classic Cymric (Welsh) for a traditional rich chocolate cake with a chocolate filling and topping that's decorated with little eggs and which is typically served for Easter. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Easter Chocolate Cake (Cacen Siocled Pasg).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

10–12

Rating:

Tags : Milk Recipes Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

Ar Gyfer y Gacen:
175g o fargarîn, wedi meddalu
175g o siwgwr caster
3 ŵy
175g o flawd codi
25g o bowdwr coco
50g o flawd almwn

Ar Gyfer y Llenwad:
225g o siocled (o leiaf 70% caledau siocled)
50g o fenyn
300ml o hufen dwbwl

I Addurno:
450g o siocled plaen
ŵyau Pasg bychan
rhuban

Dull:

Hufenwch y margarîn a'r siwgwr ynghyd nes yn olau ac ysgafn, yna ychwanegwch yr ŵyau, un ar y tro, gan guro'n drwyadl i gyfuno ar ol pob ychwanegiad. Hidlwch y blawd i fowlen yna plygwch i fewn i'r gymysgedd hufennog ynghyd a'r powdwr coco a'r blawd almwn. Irwch dun cacen 20cm o ddiamedr gyda gwaelod rhydd yn drwyadl. Trowch y gymysgfa cacen i fewn iddo a gwastadwch ben y gacen. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 180°C a phobwch am 50 munud, neu nes fod y gacen wedi gwneud drywodd a bod sgiwer wedi ei wthio i ganol y gace yn dod allan yn lân. Gadwch i'r gacen oeri yn y tun am 10 munud yna trowch allan ar resel gwifren i oeri'n gyfan gwbwl. Pan yn oer, defnyddiwch gyllell finio i dorri'r gacen drwy ei ganol yn ddwy ddarn crwn cyfartal. I wneud y llenwad cyfunwch y siocled, y menyn a'r hufen mewn sosban fechan. Cynheswch yn araf, gan droi'n gyson, ens fod y siocled a'r menyn wedi toddi ac yn cyfuno gyda'r hufen. Chwipiwch gyda llwy bren am 2 funud yna trowch y gymysgedd i fowlen a gosodwch o'r neilltu i oeri nes mae'r gymysged yn dechrau caledu. Gellwch nawr ddefnyddio'r hufen siocled yma i lynu ddwy hanner y gacen ynghŷd. I orffen, toddwch y siocled plaen mewn bain-marie cyn ei arllwys dros y gacen a'i daenu'n wastad gyda chyllell palette. Addurnwch gyda ŵyau Pasg bychan a gosodwch o'r neilltu nes fod y soicled yn galed. Addurnwch gyda rhuban a gweinwch.

English Translation

Ingredients:

For the Cake:
175g margarine, softened
175g caster sugar
3 eggs
175g self-raising flour
25g cocoa powder
50g ground almonds

For the Filling:
225g chocolate (at least 70% cocoa solids)
50g butter
300ml double cream

To Decorate:
450g plain chocolate
small Easter eggs
ribbon

Method:

Cream together the margarine and sugar until pale and fluffy then add the eggs, one at a time, beating thoroughly to combine after each addition. Sift the flour into a bowl then fold into the creamed mixture, along with the cocoa powder and ground almonds.

Thoroughly grease a 20cm diameter springform cake tin. Turn in the cake mix and even out the top. Transfer to an oven pre-heated to 180°C and bake for 50 minutes, or until the cake is cooked through and a skewer inserted into the centre emerges cleanly.

Allow the cake to cool in the tin for 10 minutes then tun out onto a wire rack to cool completely. When cold, use a sharp knife to slice the cake through the middle into two equal rounds.

For the filling, combine the chocolate, butter, and cream in a small saucepan. Heat very gently, stirring frequently, until the butter and chocolate have melted and combined with the cream. Beat with a wooden spoon for 2 minutes then turn the mixture into a bowl and set aside to cool until the mixture begins to set.

Now use the chocolate cream to sandwich the two cake halves together.

To finish, melt the plain chocolate in a bain-marie (double boiler) then pour over the cake and spread evenly with a palette knife. Decorate with mini Easter eggs and set aside until the chocolate has set.

Tie a ribbon around the cake and serve.

Find more Recipes for Easter Here.