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The Ultimate Easter Chocolate Cake! Overload on Easter treats in 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?!

Easter Chocolate Cake Recipe

A chocolate layer cake like no other! Embrace the chocolates and make this indulgent chocolatey cake at Easter.

Course Dessert
Cuisine Family Food
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 956 kcal

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

  1. Grease 3 x 7″ round sandwich tins (or 2 x 8″).
  2. Preheat the oven to 180C.
  3. Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
  4. 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.
  5. 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.
  6. Stir in the melted and slightly cooled chocolate and milk.
  7. 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.
  8. 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.
  9. Meanwhile make your icing. Beat your butter until it’s pale, light and fluffy.
  10. Beat in your icing sugar and then add the melted and cooled dark chocolate. Mix well.
  11. 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!)
  12. 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.
  13. Top each layer with a spread of your chocolate buttercream, stack up and then smooth over the sides and top.
  14. 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 Facts
Easter Chocolate Cake Recipe
Amount Per Serving
Calories 956 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 34g213%
Cholesterol 200mg67%
Sodium 56mg2%
Potassium 272mg8%
Carbohydrates 110g37%
Fiber 3g13%
Sugar 86g96%
Protein 8g16%
Vitamin A 1485IU30%
Calcium 79mg8%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.