Easter Chocolate Cake

A Chocolate Cake on a plate from the side, with mini eggs on top for decoration for an Easter theme.

4.45 from 9 votes

Celebrate in style with this homemade Easter Chocolate Cake! It’s rich, indulgent and impressive, but SO easy to make.

Prep Time15

Cook Time25

Total Time30

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

225 g Unsalted butter Room temperature
225 g Caster sugar
4 Eggs Medium, free range
25 g Cocoa See notes
170 g Self raising flour
60 g Melted dark chocolate
2.5 tbsp Milk Full fat or semi-skimmed

For the icing:

175 g Unsalted butter
300 g Icing sugar
75 g Dark chocolate

To decorate:

A mountain of Easter chocolate goodies!

Metric - Imperial

Instructions

Get prepped: Grease 3 x 7″ round sandwich tins (or 2 x 8″). Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6,
Start your cake batter: Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
Next, mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
After this, mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
Stir in the melted and slightly cooled chocolate and milk.
Even out into tins: Spoon into a your tins equally and smooth it out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
Time to bake: Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
Start the buttercream icing: Meanwhile, make your icing. Beat your butter until it’s pale, light and fluffy.
Beat in your icing sugar and then add the melted and cooled dark chocolate. Mix well.
When cold, trim: When your cakes are completely cold, use a carving knife to level them by trimming the top crust off.
Buttercream on: Top each layer with a spread of your chocolate buttercream, then stack them up.
Decorate: Top with your Easter treats.

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Notes

Butter: Use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened

Cocoa: I feel that one non-negotiable to make this cake amazing is VERY good quality cocoa powder. I use Green & Blacks cocoa, which I love.

To check it’s cooked: Push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked.

Levelling and decorating: Trim and ice the cakes when they completely cold.

Nutrition