This Easter Chocolate Cake is very simple and lots of fun. Ideal to decorate with your children or as I did here, just let them loose. You can't go wrong really. The chocolate wow factor will always be a crowd pleaser. Pile your chocolate high.
Easter Chocolate Cake
This Chocolate Cake is a very good one and would stand alone as delicious without all the wonderful Easter chocolate garb. It is the little black dress of the chocolate cake world and my go to easy chocolate cake recipe for all occasions when I want to mix and run.
*Scroll down to the bottom of this post for the full printable recipe card.*
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Ingredients
The ingredients for the chocolate cake are classic and simple.
- 250 grams plain flour
- 300 grams caster sugar
- 50 grams cocoa
- 2 heaped tsp baking powder
- 100 grams stork or likewise (soft butter)
- 3 large eggs
- 1 tsp vanilla extract
- 150 mls milk
- 120 mls boiling water
Chocolate Icing
- 150 grams butter soft
- 100 grams dark cooking chocolate melted
- 200 grams icing sugar
- Mini eggs & any other chocolae eggs
Method
I like to more or less mix it all together in one go. This is a very easy cake to make.
I mix the 3 large eggs with the 150 mls milk and vanilla extract in a jug and put to one side.
Put the dry ingredients - 250 grams plain flour, 300 grams caster sugar, 50 grams cocoa, 2 tsp of baking powder into a large mixing bowl and stir with a wooden spoon or similar and tip in the 100 grams butter or baking spread.
Tip in the whisked egg, vanilla extract & 150 mls of milk and mix well with an electric hand whisk or free standing mixer.
Whisk until smooth baby.
I add the 120 mls hot water carefully at the end and mix again, slowly at first so the water doesn't come over the side of the bowl and splatter all over your kitchen because then Easter will be over.
The batter is quite liquid so pour/scrape it into your two lined 8 " cake tins.
Make sure the bottoms are tight fitting if they are loose bottomed cake tins, no one wants a pool of chocolate cake burning away on the oven floor. Don't ask me how I know...
I do weigh the filled tins carefully to get them roughly the same just because I have become mildly obsessed with wonkiness.
Bake for 35 minutes at 170 C. Use a skewer or cocktail stick to check that it is ready. There should be no crumbs left on the skewer.
Leave in the tins for a few minutes before gently removing and leaving to cool on a wire rack. Run a knife round the edges of the tins to loosen beforehand.
Mix the icing ingredients together in a food processor, mixer or by hand. The other very convenient option is of course to buy some ready made, not as nice as this stuff but I'm not sure any one really notices apart from the cake police!
When the cake is cool then ice carefully. I always find that a metal spatula does the job very well, goodness I sound boring.... You need to be firm but light at the same time.....she snorts
Pile on copious chocolate eggs as you fancy. You could even drizzle caramel sauce all over the place, go hard or go home.
Fill your chocolatey Easter boots.
Can You Freeze Chocolate Cake Sponge?
Yes it will freeze well. Wrap in clingfilm and then a double layer of foil to prevent freezer burn. I try to put in a tub of some sort as freezers can be busy places. Defrost in the wrapping for four hours and then proceed with the icing as normal.
Gluten Free Chocolate Easter Cake
To make this chocolate cake gluten free simply substitute the plain flour for gluten free flour. Add a ¼ tsp of xanthan gum powder into the gluten free flour and make sure the baking powder is gluten free too. Add an extra tbsp of hot water too.
Storing Chocolate Cake
I store this cake in a cake dome. I have to remove the larger chocolate eggs to do so but any air tight container is good. I tend to give the split chocolate eggs away with the first slices as the insides tend to leak out onto the cake.
What Equipment Do I Need For This Cake?
- 2 x 8 " lined loose bottomed cake tins
- Free standing mixer or electric whisk and large mixing bowl
- Jug
- Wire rack
- Digital scales
- Oven thermometer is recommended but not essential-ovens temps can be temperamental.
- Tablespoon measure
- Food Processor for the icing or you can use your mixer again.
- Spatula
More Easter Bakes
Easter Chocolate Cake
Ingredients
- 250 grams plain flour
- 300 grams caster sugar
- 50 grams cocoa
- 2 heaped tsp baking powder
- 100 grams stork or likewise
- 3 large eggs
- 1 tsp vanilla extract
- 150 mls milk
- 120 mls boiling water
Chocolate Icing
- 150 grams unsalted butter soft
- 100 grams dark chocolate melted
- 200 grams icing sugar
Chocolate Eggs
- 296 grams mini eggs family bag
- 3 chocolate creme/caramel eggs split in half fridge cold
Instructions
- Preheat your oven to 170 C. Put all the dry ingredients in a large mixing bowl. I use a free standing mixer. Give them a stir. Tip in the stork or butter. In a jug whisk the eggs and milk and vanilla extract together and pour in the bowl.
- Mix well with an electric whisk until the batter is smooth. Tip in the just boiled water and mix again on a slower speed.
- Pour into your lined 8" tins. I weigh them to get roughly the same amount of mixture in each one. Bake for 35/40 minutes. Use a skewer to test the cake at 35 minutes. I do recommend an oven thermometer as oven temp can vary greatly to the temperature on the dial.
- Let them cool in the tins for five minutes before gently removing. Run a blunt knife around the edges to loosen them first. Let them cool on the wire rack.
- Mix the icing ingredients together. I use a food processor for easiness but you can use an electric hand held whisk or even a wooden spoon.
- When completely cool ice the top of the first sponge and place the second sponge on top. Ice again and then decorate as you will with mini eggs etc. Fulfill all your chocolate easter egg dreams.
- Apply To Face
Notes
Can You Freeze Chocolate Cake Sponge?
Yes it will freeze well. Wrap in clingfilm and then a double layer of foil to prevent freezer burn. I try to put in a tub of some sort as freezers can be busy places. Defrost in the wrapping for four hours and then proceed with the icing as normal.Gluten Free Chocolate Easter Cake
To make this chocolate cake gluten free simply substitute the plain flour for gluten free flour. Add a ¼ tsp of xanthan gum powder into the gluten free flour and make sure the baking powder is gluten free too. Add an extra tbsp of hot water too.Storing Chocolate Cake
I store this cake in a cake dome. I have to remove the larger chocolate eggs to do so but any air tight container is good. I tend to give the split chocolate eggs away with the first slices as the insides tend to leak out onto the cake.All nutritional information is meant only as a guide and approximate.Nutrition
All nutritional information is approximate and intended only as a guide.
Do let me know how you got on in the comments below or come on over and join me on my social media pages. I would love to see you over there. x
Corina Blum says
It looks delicious and looks to have a gorgeous texture! My kids would love helping to decorate a cake like this but I know we'd lose a lot of mini eggs along the way!
applytofaceblog says
I did 3 cakes trialling this recipe so gave them a cake each to decorate!
Blogtastic Food says
Wow...looks incredible! Don't know who could possibly say no to that on easter!
Kat (The Baking Explorer) says
Can't beat a chocolate cake at Easter! I've made a similar chocolate cake too ready for Easter time 😀
applytofaceblog says
I love a chocolate cake tradition!!
Jacqui says
What a scrummy looking chocolate cake that is and theres an easter egg of choice for everyone. Agree about the chocolate not tasting the same. The quality of ordinary chocolate seem to be getting lower and lower. and why did Easter egg chocolate use to taste better ? Thank you for linking to #CookBlogShare
applytofaceblog says
I was really quite upset by it all! Thank goodness for Mini Eggs! It matters right??!!
Jhuls says
What a fun and adorable looking cake, Jenny! Easter or not, chocolate cake makes a lovely comfort food. 😀 I wish I could have a slice right now. Thanks for sharing at Fiesta Friday party!
applytofaceblog says
Thanks Jhuls and thank you for hosting!x
Eb Gargano says
Oooh - mini eggs AND creme eggs in the same bake?? Quick... where did I put my spoon??? Eb x
applytofaceblog says
Its not an Easter Cake if it's not knee deep in chocolate eggs!!
Jenny paulin says
you had me when I saw the eggs on top of your cake! from there on in they could have been sat on anything quite honestly 😉 !!! However, a chocolate cake decorated with yummy mini Easter eggs is always a winner winner yummy pudding after dinner for me! it looks so pretty too, don't you think that mini eggs always make bakes look so pretty? xx
Life Diet Health says
Jenny HOW MUCH chocolate (& sugar)! Oh wow! That most definitely is no mistaking that as an Easter Cake! My boys would go absolutely crazy (and bouncing off the walls) if I made this! I think I'm going to get creative! Thanks so much for linking up and sharing at Fiesta Friday! 🙂 x
applytofaceblog says
Thanks Laurena. Cover me in chocolate!! It's just got to be done at Easter time.
Jenny Stockbridge says
Made this for my daughters 21st. Really lovely, light and chocolatey.