Fabergé Easter Egg

CAKE

Makes 20 servings

CHOCOLATE CAKE

2 cups water

Softened unsalted butter for pans

4 cups all-purpose flour, plus more for pans

4 cups granulated sugar

1 ¹/₂ cups cocoa powder

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon salt

4 large eggs

2 cups whole milk

1 cup vegetable oil

2 tablespoons vanilla extract

• Preheat oven to 350°F. In a saucepan over high heat, boil water. Butter and flour four 10-inch and two 8-inch round cake pans. Combine the sugar, flour, cocoa powder, baking powder, baking soda, salt, eggs, milk, oil, and vanilla in a stand mixer and beat on medium speed until smooth. Pour in boiling water and mix immediately on low speed.

• Divide batter among prepared baking pans and bake for 25 to 35 minutes, until a toothpick inserted into centers comes out clean. Allow to cool for 10 minutes before removing from pans. Immediately wrap in plastic wrap and refrigerate until chilled and ready to assemble.

PEANUT BUTTERCREAM

1 cup (2 sticks) unsalted butter, melted

2 cups smooth peanut butter

6 cups confectioners’ sugar

1 teaspoon salt

2 teaspoons vanilla extract

• Cream together butter and peanut butter in a stand mixer until smooth. Add confectioners’ sugar, 1 cup at a time, and beat on medium speed until stiff peaks form. Add salt and vanilla and beat until incorporated.

ASSEMBLY & PRESENTATION

2 cups dry-roasted salted peanuts, chopped

Cake board, cut into a 10-inch circle (optional)

One 10-inch wooden dowel (optional)

Vanilla Buttercream Frosting

Food coloring

¹/₄ recipe white fondant

• Retrieve cakes from fridge. Slice each cake horizontally into two layers. Place one 8-inch layer in a ceramic bowl. Spread a generous dollop of peanut buttercream on top and sprinkle with a small handful of chopped peanuts. Top with a second 8-inch layer. Frost with more peanut buttercream, sprinkle with peanuts, and top with a 10-inch layer of cake. Continue alternating frosting, peanuts, and remaining seven 10-inch cake layers. Finally place remaining two 8-inch layers on top, with frosting and peanuts in between. For added stability, you can place a 10-inch cake board at the halfway point and insert a wooden dowel to run through the entire height of the cake.

• If your cake needs a little extra shape, carefully sculpt the edges with a serrated blade. Use any remaining peanut buttercream for crumb coat, then chill until set.

• Once frosting is fully set, seal cake with a colored buttercream frosting in your chosen shade. Chill cake until final frosting is fully set and then smooth with water-moistened fingertips. Chill once more and then pipe the exterior details with plain white buttercream for a regal appearance (see photograph, here).

• The white top dome in the photo is made of a very thinly rolled piece of white fondant. I’ve stated before how much I dislike fondant, but every now and again you’ve got to break your own rules!