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Easter Chocolate Cake

Yummy chocolate cake with chocolate buttercream and mini eggs
Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Calories 760kcal
Author thebakingexplorer


For the sponge

  • 350 g Butter or baking spread softened, unsalted
  • 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 softened, unsalted
  • 450 g Icing sugar
  • 50 g Cocoa powder
  • 2-3 tbsp Milk

For decoration

  • 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 (that are at least 2" deep)
  • Make the sponge by mixing the butter and caster sugar in a large bowl, ideally 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 gently 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. Use an electric whisk for best results. 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
  • Cover the taller ring of buttercream with the crushed 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



  • edients (particularly the butter and eggs) are at room temperature before you start baking.
  • I used a baking spread for the cake and unsalted butter for the buttercream.
  • If you can't get hold of Flake Bars, you can use a potato peeler to grate a bar of chocolate over the cake. Or use ready made chocolate curls or sprinkles.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 760kcal | Carbohydrates: 90g | Protein: 8g | Fat: 44g | Saturated Fat: 27g | Trans Fat: 2g | Cholesterol: 190mg | Sodium: 456mg | Potassium: 201mg | Fiber: 3g | Sugar: 66g | Vitamin A: 1375IU | Calcium: 53mg | Iron: 2mg