Overload on Easter treats with this decadent, delicious and rich Easter chocolate cake. Topped with Cadbury’s Creme Eggs, Mini Eggs, white chocolate drizzle, bunnies and Caramel Eggs. What more could you need in an Easter dessert?!
It’s always a busy month leading up to Easter here on the blog, I’m not sure why but I seem to be just crazy attracted to Easter desserts and cakes. I’m not even that keen on Creme Eggs (did I say that out loud?! Sorry.)
I just love Easter, the feeling of Spring in the air, four days together as a family and no pressure of perfection, shopping and seeing everyone like at Christmas. Whether you’re religious or not, Easter is such a lovely time to come together isn’t it?
And if you’re getting together.. You need cake right?
A couple of weeks ago, I made a YouTube and Facebook video showing how to make my No Bake Creme Egg Cheesecake Recipe. Oh my goodness, the Facebook video went a bit crazy. It’s been viewed 4.4million times. It’s here on Facebook if you fancy a peek.
I love blogging for the fun of getting better at taking photos, learning more and sharing, it’s also now become my job. BUT there’s something so special about the thought of hopefully helping to bring a little bit of dessert enjoyment to so many homes this Easter.
Will you be making the cheesecake? Please send me a photo if you do, I love to see them.
Anyway, on to this Easter Chocolate Cake.. I know not occasion is suitable for a no bake cheesecake, sometimes we need good old chocolate cake don’t we?
I love this cake as it’s super simple and great fun to make with the children. It’s also a fantastic make after Easter to use up all of that chocolate (because what you need then is more sugar – right?!)
What’s on your to bake list for this Easter? Are you bulk buying Easter treats too?!
Tips for making this Easter Chocolate Cake Recipe:
- As always, it really helps to use good tins for baking, I use and recommend something like these, available on Amazon, they are a great investment: Masterclass 7″ Deep Round Tin
- As always, don’t trim and ice the cakes until they are completely cold.
- Invest in good quality cocoa for this cake, you will notice the difference. I really like this one, available on Amazon: Green & Blacks Organic Fairtrade Cocoa
- If you don’t have them and fancy making layer cakes now and again, the two things that will improve the look of your cakes the most are these little beauties; an Angled Palette Knife (about £4 on Amazon) and a Cake Side Scraper (about £2 on Amazon). Honestly, they make SUCH a difference!
- 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.
What I used to make this Easter Chocolate Cake Recipe:
How to make the Easter Chocolate Cake Recipe:
Easter Chocolate Cake Recipe
Ingredients
- 350 g Unsalted butter
- 350 g Caster sugar
- 6 Free range eggs
- 40 g Good quality cocoa
- 270 g Self raising flour
- 90 g Melted dark chocolate
- 4 tbsp Milk
For the icing:
- 300 g Unsalted butter
- 600 g Icing sugar
- 150 g Dark chocolate
To decorate (if you fancy):
- A mountain of Easter chocolate goodies!
- 50 g White chocolate melted
Instructions
- Grease 3 x 7″ round sandwich tins (or 2 x 8″).
- Preheat the oven to 180C.
- 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 note above about splitting!)
- When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it’s not a waste of cake. If you don’t do this, with a cake this size it will be wonky.
- 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!
Nutrition (per serving)
Pin the this Easter Chocolate Cake Recipe for later..
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elaine glynn says
Amazing cake Sarah can you tell me where the tiny bunnies where from. x
Sarah Barnes says
They are the gold foil wrapped mini Lindt bunnies, just unwrapped 🙂
elizabeth says
Sarah – I LOVE this cake! Awesome! I’m going to try it too. I just made my version of the Cadbury cheesecake and I had a question. What brand white chocolate are you melting to drizzle? I ordered the yellow gel you suggested from England and it still made my white choc seize. I tried it with chips then a white choc baking bar and even yucky white bark – ALL of them seized when I added the yellow so I ended up with just choc and white drizzle. Thanks!
Sarah Barnes says
Hi Elizabeth, sorry you had that trouble! You can add some more liquid to it, or warm it up a little more again. There’s some info here: https://www.cooksillustrated.com/how_tos/5712-how-to-fix-seized-chocolate I use a chocolate all Callebaut (this one: http://amzn.to/2o85h9n) it’s great, but even that still seizes sometimes. I add a little water or even cooking oil, and warm it a touch more, to smooth it out. Hope that helps!
elizabeth says
THANK YOU!!! Although mine wasn’t nearly as beautiful as yours, it was a BIG HIT with my book club, and I had to fight to save a single slice for my hubby. I’ll make it again for my family at Easter and try the tips for the yellow.
Kate - gluten free alchemist says
Wow! That’s a chocolate masterpiece…. Love it! x
Emma says
Hello! This looks amazing – going to try it next week! Can you tell me where you got the tiny colourful rabbit heads for the decoration? Thanks
Sarah Barnes says
Are you in the UK? They were from Home Bargains! They are fab!
lee says
Hi Sarah,
What a gorgeous cake! Great presentation. Do you always use cocoa in your chocolate cakes? I find instant coffee can do the job quite nicely too if you don’t have the budget for high end cocoa.
Great tip for cake trimming and icing. I should heed this one as the cake is a billion percent easier to work with when cooled but I am sometimes quite impatient, hehe.
Thanks for the recipe, it does look great and I will definitely be making this soon, although I am not sure I will be getting mine to look as great as yours,
Lee
LuAnn says
Since i don’t have the round tins. Can i make this in a 13×9 pan and still get the moistness ?? Also can you share the ounces instead of grams. I’m old school. What about making this in 2. 8 or 9 inch square pans.?? Thank you
Leigh says
I’m hoping to make this for Easter Sundaythis year. I’ll be making it the day before. Do you think this will be okay to store in the fridge the night before and get out early on the Sunday? Or will go all hard and horrible? Thank you x
Sarah Barnes says
Hi Leigh, no need to store in the fridge (unless the weather is very hot!). Just keep covered in a cool place. Enjoy!