Easter chocolate cake by Rachel Green


250g butter, at room temperature
250g light muscovado sugar
3 large eggs
100g cocoa powder
250g plain flour
2 tsp baking powder
50g dark chocolate, melted and allowed to cool slightly
250ml milk
50g dark chocolate chips
Mini eggs, to decorate
Chocolate bunnies, to decorate
Creme eggs – halved, to decorate
Chocolate flakes, to decorate
Orange icing, to decorate

For the buttercream:
200g butter, softened
50g cocoa powder, sieved
275g icing sugar, sieved
A pinch of salt
2 tbsp milk

Featured in:
April 2020

Bursting with chocolate treats, her Easter Chocolate Cake is truly an indulgence to wow any table and celebrate the end of Lent with style.

Preheat the oven to 180°C/350°F/Gas mark 4.

Grease and line the bases of 2 x 20cm cake tins with greaseproof paper.

Cream together the butter and sugar until light and fluffy. Add the eggs to the butter mixture, one at a time, and beat until well combined.

In a separate bowl, sift together the cocoa, flour and baking powder. Fold half the dry ingredients into the butter mixture, followed by the melted chocolate. Fold in the remaining half, followed by enough milk to give a soft dropping consistency, and then fold in the chocolate chips. Divide between the two tins and bake in the preheated oven for about 25-30 minutes until firm in the centre.

Take the cakes out of their tins and leave to cool on a wire rack whilst you make the buttercream.

To make the buttercream, beat the butter until fluffy, then add the cocoa, icing sugar and salt and, if necessary, a little milk to loosen the mixture.

Put one of the cake halves onto a serving plate and spread half of the butter cream on top. Place the other cake half on top and spread the rest of the butter cream over the top. Decorate with chocolate mini eggs, chocolate bunnies, creme eggs and chocolate flakes and then drizzle a little orange icing down the sides of the cake to resemble egg yolk.

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