How to Make Easter Chocolate Cake (Recipe)
Serves 12-14, Prep and Cook: 1 hour, 50 min
- 225g unsalted butter, chopped
- 2 cups caster sugar
- ¹⁄³ cup cocoa powder
- 1 tsp bicarbonate of soda
- 4 eggs, lightly beaten
- 2²⁄³ cups self-raising flour
- Chocolate Easter eggs and sifted cocoa powder, to decorate
- ½ cup pure cream
- 200g block dark chocolate, finely chopped
- 100g unsalted butter, finely chopped, at room temperature
- 175g unsalted butter, chopped, at room temperature
- 1½ cups icing sugar mixture
- ½ cup chocolate-hazelnut spread
Read too How to make a cake look pretty
- Grease two 20cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
- Combine butter, sugar, 2 cups water and combined sifted cocoa and soda in a large saucepan. Stir over a medium heat until sugar is dissolved and butter is melted. Bring to boil. Transfer to a large bowl. Cool, whisking occasionally.
- Whisk in eggs and flour until smooth. Divide evenly between prepared pans.
- Cook in a moderately slow oven (160C) for about 50 minutes, or until cooked when tested. Remove. Stand in pans for 20 minutes. Turn out onto wire racks to cool.
- To make icing, stir cream and chocolate in a medium, heatproof bowl sitting over a saucepan of simmering water, until smooth. Remove bowl from heat. Gradually whisk in butter until combined. Refrigerate for 25 to 30 minutes, stirring every 10 minutes, until slightly thickened, a spreadable consistency and still glossy.
- Meanwhile, to make the buttercream, beat butter in a small bowl of an electric mixer until pale and creamy. Gradually beat in ½ cup sugar at a time until combined. Stir in spread.
- Trim tops of cakes to sit flat. Cut each cake in half horizontally. Place one layer on a serving plate. Spread with ²⁄³ cup buttercream. Repeat layering with remaining cakes, spreading ²⁄³ cup buttercream between each layer.
- Spread icing over top and side of cake. Decorate with eggs and cocoa powder.
Un-iced cakes can be made up to two days ahead. Store in an airtight container in the fridge.