Easter Chocolate Cake

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

350 g Unsalted butter Room temperature
350 g Caster sugar
6 Eggs Medium, free range
40 g Cocoa See notes
270 g Self raising flour
90 g Melted dark chocolate
4 tbsp Milk Full fat or semi-skimmed

For the icing:

300 g Unsalted butter
600 g Icing sugar
150 g Dark chocolate

To decorate (optional):

A mountain of Easter chocolate goodies!
50 g White chocolate Melted

Metric - Imperial

Instructions

Grease 3 x 7″ round sandwich tins (or 2 x 8″).
Preheat the oven to 180℃ fan/350F or 200℃/400F Gas Mark 6.
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.
Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
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.
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.
If the buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing. (See notes below about splitting.)
When your cakes are completely cold, use a carving knife to level them by trimming the top crust off.
Top each layer with a spread of your chocolate buttercream, stack up and then smooth over the sides and top.
Top with your Easter treats, using a little of the melted white chocolate to stick them on if needed. Then drizzle the white chocolate all over!

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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

Splitting: This icing can be a bit temperamental as it is so fudgy. If it looks like it has split a bit DON’T PANIC! Just continue and put it onto the cake. As soon as it goes harder it will come back to a lovely consistency

Nutrition