Chocolate Easter Cake Recipe with Chocolate Buttercream and Mini Eggs
Rated 5.0 stars by 1 users
Category
Easter
Servings
12
Prep Time
25 minutes
Cook Time
30 minutes
Calories
500
Hop into Easter celebrations with this recipe for a delightful Chocolate Easter Cake!
With its moist, chocolatey layers, silky buttercream frosting, and a charming nest of mini eggs and chocolate bunnies, this cake is the ultimate festive showstopper.
Perfect for sharing with loved ones, it’s a treat that’s as much fun to decorate as it is to devour. 🐣🍫
Ingredients
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200g plain flour
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200g caster sugar
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75g cocoa powder
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1½ tsp baking powder
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1½ tsp bicarbonate of soda
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2 large eggs
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150ml buttermilk (or 150ml milk + 1 tbsp vinegar, left to sit for 5 minutes)
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100ml vegetable oil
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150ml hot water
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1 tsp vanilla extract
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200g unsalted butter (softened)
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400g icing sugar
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50g cocoa powder
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3-4 tbsp milk
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1 tsp vanilla extract
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150g mini chocolate eggs
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6-8 mini chocolate bunnies
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Optional: sprinkles, edible flowers, or shredded coconut dyed green (for a grass effect)
For the Cake:
For the Chocolate Buttercream:
For the Decoration:
Directions
Step 1: Make the Cake
Preheat the Oven: Set to 160°C (fan) / 180°C / Gas Mark 4.
Grease and line two 8-inch round cake tins.
Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and bicarbonate of soda.
Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
Make the Batter: Gradually add the wet mixture to the dry ingredients, mixing until smooth.
Stir in the hot water (the batter will be thin – this is normal).
Bake: Divide the batter evenly between the tins and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
Let the cakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Step 2: Prepare the Buttercream
Cream the Butter: Beat the softened butter until light and fluffy.
Add Dry Ingredients: Gradually sift in the icing sugar and cocoa powder, mixing until combined.
Adjust Consistency: Add milk, one tablespoon at a time, until the frosting is smooth and spreadable.
Stir in the vanilla extract.
Step 3: Assemble the Cake
Layer and Frost: Place one cake layer on a serving plate and spread a thick layer of buttercream on top.
Add the second cake layer and coat the entire cake with the remaining buttercream, smoothing with a palette knife.
Decorate: Arrange the mini eggs around the top of the cake in a nest-like pattern.
Add mini chocolate bunnies on top or around the base.
For extra flair, scatter sprinkles, edible flowers, or dyed coconut "grass."
Serving Tip
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent Easter treat. 🐣🍰
Enjoy baking and sharing this egg-cellent Easter cake! 🌸
Recipe Notes
If you have any questions, please post a comment below and we will get back to you asap.
Servings: The recipe typically yields about 12 delicious slices of Easter Chocolate Cake.
Calories per serving: 500 calories.
Remember: Tag #whitakerschocolates with your Easter cake photos!
How to Store Your Homemade Easter Chocolate Cake
To keep your Easter Chocolate Cake fresh and delicious:
Cool Completely: Ensure the cake is completely cooled before storing to prevent condensation.
Airtight Storage: Place the cake in an airtight container or cover it tightly with cling film. If it’s already sliced, wrap individual slices to retain moisture.
Room Temperature: Store at room temperature for up to 2 days, away from direct sunlight or heat sources.
Refrigeration: For longer storage (up to 5 days), keep the cake in the fridge. Bring it to room temperature before serving to enjoy its full flavour and texture.
Freezing: Freeze undecorated cake layers for up to 3 months. Wrap them tightly in cling film and foil. Thaw at room temperature and frost fresh before serving.
Proper storage ensures every slice stays just as delightful as the first! 🐰🍰
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Energy | 500 kcal |
| Fat | 24g |
| - saturates | 11g |
| Carbohydrate | 70g |
| - sugars | 51g |
| Fibre | 4g |
| Protein | 6g |
| Salt | 0.6g |
A Brief History of Chocolate Easter Cakes
Easter cakes have roots in ancient traditions. They symbolise rebirth and new life.
In the 19th century, chocolate became popular in Europe. The first chocolate Easter eggs appeared in 1873 by Fry's in the UK. Cadbury followed soon after.
Chocolate cakes for Easter emerged in the 20th century. They combined rich chocolate sponge with festive decorations.
Mini eggs as toppings became common in recent decades. This cake blends chocolate flavours with Easter symbols.
It has become a modern favourite for celebrations.
Serving Suggestions
With a Dollop of Cream: Serve slices with a generous spoonful of whipped cream for extra indulgence.
Scoop of Ice Cream: Pair with vanilla, chocolate, or salted caramel ice cream for a delightful contrast.
Fresh Berries: Add a handful of raspberries, strawberries, or blueberries for a pop of colour and fruity freshness.
Easter Dessert Spread: Place the cake as the centrepiece of your Easter dessert table, surrounded by mini eggs, hot cross buns, and chocolate truffles.
Afternoon Tea: Enjoy a slice with a freshly brewed pot of tea or a frothy cappuccino for a relaxing treat.
This cake is perfect for making any Easter gathering extra special! 🐣🍫
