Devilishly divine chocolate cake for Easter? Yes, please! Chocolate is the cornerstone of Easter, and you’ll love this yummy Easter chocolate cake recipe. Topped with a silky chocolate cream and scattered with Mini Eggs, this cake looks beautiful and tastes even better.
Baking this cake is a great activity to do over the school holidays, with plenty of age-appropriate jobs the kids can help with or do independently – from whisking egg whites to scattering the Mini Eggs on top at the end (and taste-testing a few, just in case!).
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Yummy Easter Chocolate Cake Recipe
Ingredients
- 250g dark chocolate
- 125g unsalted butter
- 6 eggs – 2 whole, 4 separated
- 175g caster sugar
- 1 tsp vanilla extract
- 125g dark chocolate
- 250ml double cream
- 1 tsp vanilla extract
- 1-2 bags Mini Eggs
Method
1. Preheat your oven to 180°C/Gas Mark 4. Line the bottom of a 23cm springform tin with baking parchment.
2. Melt the 250g chocolate and the butter, and leave to cool slightly. Whisk the 4 egg whites until firm, then gradually add in 100g of the caster sugar, whisking after each addition, until firm peaks form.
3. In another bowl, whisk the 2 whole eggs and 4 egg yolks with the remaining 75g sugar and the vanilla extract. Fold in the chocolate mixture.
4. Add a large spoonful of the egg whites and stir in quickly to loosen the mixture. Gently fold in the remaining egg whites in about 3 separate additions.
5. Pour into the tin and bake for 35-40 minutes. Cool the cake in its tin on a wire rack. As it cools, the centre will dip and the sides may crack – don’t panic, this is perfectly normal!
6. Melt the 125g chocolate and leave to cool slightly. Whip the cream, then fold in the vanilla and the melted chocolate. A tip from experience: when the warm chocolate meets the cream it softens it slightly, so whip the cream enough beforehand – but not so much that the topping turns buttery rather than smooth.
7. Spread the chocolate cream over the top of the cake, scatter over the Mini Eggs, and enjoy!
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FAQ
Can I make this cake ahead of Easter?
Yes, the sponge can be baked a day in advance and stored in the tin, well wrapped, at room temperature. Add the chocolate cream topping and Mini Eggs on the day you plan to serve it for the best texture and freshest look.
Can I use milk chocolate instead of dark chocolate?
You can, though the cake will be sweeter and less rich. If using milk chocolate, you may want to reduce the sugar slightly to balance the flavour.
Why did my cake sink in the middle?
This is completely normal for this recipe – the centre dipping and the sides cracking slightly as it cools is part of its characteristic texture, not a sign anything has gone wrong.
Is this recipe suitable for kids to help with?
Yes, it’s a great one for little hands. Younger children can help crack eggs, weigh ingredients, or scatter the Mini Eggs on top, while older kids can take on whisking and folding with supervision near the hob and oven.
Have you made a similar cake before, or do you have another favourite Easter bake? Leave a comment below and let us know – we’d love to hear from you!
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