Violet Crumble Easter Chocolate Cake
FoodWorks Violet Crumble Easter Chocolate Cake Recipe
Ingredients
- 250g unsalted butter at room temperature
- 200g dark chocolate buds at least 70% cocoa solids
- 1 1/2 teaspoons instant coffee granules, dissolved in 1 ½ cups boiling water
- 250g caster sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 250g self-raising flour
- 30 grams Dutch-processed cocoa powder
- 1/4 teaspoon salt
- 3 bars Violet Crumble, Crushed
- 1 cup Violet Crumble Nuggets
- 600 mls thickened cream
- 3 tbsp. Icing sugar
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