If there's one thing Easter is all about for me then it's chocolate! So I've made this rich Easter Chocolate Cake that's perfect for celebrating with. It's a chocolate sponge filled and topped with plenty of chocolate buttercream, and I've decorated the top with crushed flake bar and mini eggs to create an Easter nest appearance. Even if it's not Easter this is a great classic chocolate cake recipe that you can make any time of year and decorate with any chocolate of your choice. Pretty much everyone loves a good chocolate cake, and this Easter Chocolate Cake would be perfect to serve to your friends and family for dessert after a delicious meal.
How to make Easter Chocolate Cake...
To make the sponge I creamed the butter and sugar together, then whisked in the eggs and milk. I added self raising flour and cocoa powder, and whisked in.
Then I divided the mixture between the cake tins. They baked for 35 minutes and I left them to cool fully.
To make the buttercream I mixed the cocoa powder, icing sugar and milk together until smooth.
I piped the buttercream onto the bottom layer, then added the second sponge and piped the remaining buttercream on top.
How long does the Easter Chocolate Cake last for and can you freeze it?
The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the chocolate or mini eggs). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled.
To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Tips for making Easter Chocolate Cake:
- If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
- You can decorate this cake with any Easter chocolates!
- If you can't find Flake bars you could grate a chocolate bar using a fine grater or a vegetable peeler, or buy some chocolate curls or sprinkles.
The Easter Chocolate Cake was so moist and absolute chocolate heaven!
Recommended equipment & ingredients*
|8" cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Round cake tin liners|
|Piping bags||Wilton 2D Piping nozzle||Mini Eggs|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Mini Eggs recipes...
|Mini Egg Dessert Pots||Mini Layered Easter Cakes||Chocolate Meringue Easter Nests|
|Easter Nest Cupcakes||Easter Speckled Egg Drip Cake||Mini Egg Chocolate Loaf Cake|
|Mini Egg Ice Cream||Chocolate Baked Donut Easter Nests|
Easter Chocolate Cake
For the sponge
- 350 g Butter or baking spread
- 350 g Caster sugar
- 6 Eggs large
- 300 g Self raising flour
- 50 g Cocoa powder
- ½ tsp Baking powder
- ½ tsp Bicarbonate of soda
- 1 tbsp Milk
For the chocolate buttercream
- 250 g Butter
- 450 g Icing sugar
- 50 g Cocoa powder
- 2-3 tbsp Milk
- 2 Flake bars crushed
- 270 g Mini eggs
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins
- Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or ideally mix using an electric mixer
- Add the eggs and milk, and whisk until fully incorporated
- Add the self raising flour, cocoa powder, bicarbonate of soda and baking powder and whisk in until you can't see any flour anymore
- Divide the mixture between the tins, use scales for accuracy if you like
- Bake them for 35-40 minutes or until a thin skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
- To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. If the buttercream is too stiff then you can add a little more milk
- If the cakes have domed on top, level them off with a cake leveller or a serrated knife
- Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it
- Add the other sponge on top and pipe or spread the remaining buttercream on top. Create a slightly taller ring of buttercream, about 1" from the edge of the cake, this will be the "nest" for the mini eggs
- Decorate the taller ring of buttercream with the flake bars, then place the mini eggs in the centre
- Leftovers will keep in an airtight container in a cool place for 2-3 days
If you like this, check out more of my Cake recipes!
Or check out my Easter recipes!
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