This recipe for Dark Chocolate Hot Cross Bun Cake with White Chocolate Cream Cheese Icing and Candied Oranges will wow your guests this Easter! Offering a mouth-watering spin on traditional Easter fare, it tastes as amazing as it looks.
Serves 12
Prep and cook time 2 hrs 15 mins (plus proving, cooling)
Ingredients
250 ml (1 cup) milk, lukewarm
55 gm (¼ cup) caster sugar
500 gm (3⅓ cups) strong bread flour
2 7gm sachet instant yeast
2 tsp mixed spice
1 tsp salt
1 egg, lightly beaten
125 gm butter, melted, cooled
200 gm dark chocolate chip bits
⅓ cup marmalade
Chocolate-dipped candied oranges, chocolate curls and chocolate sauce, to serve
White chocolate cream cheese icing
500 gm cream cheese, softened
200 gm butter, softened
½ cup pure icing sugar, sifted
2 tsp vanilla bean paste
200 gm white chocolate, melted and cooled
Method
1. Combine milk and sugar in a bowl, stirring until sugar dissolves.
2. Place 450gm (3 cups) of the flour, yeast, mixed spice, and salt in the mixer bowl and fit the dough hook attachment. Add milk mixture, egg, and melted butter. Turn the dough hook onto medium and mix until combined, scraping the sides of the bowl, if necessary. Knead dough for 5-10 minutes until smooth. Cover with a tea towel and set aside in a warm, draught-free place for 10 minutes.
3. Add dark chocolate chip bits to dough and knead until evenly distributed. Evenly divide dough into 18 pieces, using scales to weigh out each piece for consistency. Using your hand, shape each piece of dough into balls on a clean work surface, pinching together underneath. Place 1 ball into the centre of the tray, then place 8 balls around the central ball, fitting snugly into a circle. Repeat with remaining dough balls. Cover each with a towel and set aside to prove for 1 hour or until doubled in size.
4. Meanwhile, preheat oven to 180°C/160°C fan-forced and line 2 large baking trays with baking paper.
5. Combine remaining 50gm (⅓ cup) plain flour and 60ml (¼ cup) water in a small bowl. Transfer mixture to a disposable piping bag and snip off the end, leaving a 4mm diameter. Pipe crosses over buns. Bake buns for 20-25 minutes until evenly golden and cooked through, switching trays halfway through.
6. Five minutes before removing buns from oven, heat marmalade in microwave for 1 minute or until hot. Brush buns with warmed marmalade until glossy. Set aside to cool completely.
7. To make icing, using electric mixer, beat cream cheese, butter, icing sugar and vanilla bean paste until thick and pale. Gently fold in the chocolate until combined.
8. Slice each hot cross bun layer through the middle. Spread one-third of the icing onto the bottom layer and place the top layer on top. Spread another third of icing over the top. Top with second bottom layer and spread remaining icing over, then top with remaining bun layer.
9. Top cake with candied oranges and chocolate curls and drizzle with chocolate sauce to serve.
Note: Cake is best eaten on the day it is baked as the buns are made for freshness.
More Easter Lunch Recipes
Looking for more recipe ideas for your Easter feast? Check out these delightful ideas:
Crisp Saltbush & Pepper Tiger Prawns with Roasted Green Chilli Salsa Easter Recipe
Porchetta + Potato Gratin + Roasted Vegetables Easter Recipes
Millionaire’s Shortbread with Espresso Caramel Easter Recipe