So Easter is coming you guys and I’ve got a delicious and very easy chocolate cake for you today. Decorated with my favourite Easter candy, mini eggs, this cake will be a fast favourite with your friends and family. My boyfriend couldn’t get enough if it, the cake part in particular.
It’s not often that he likes sweet things so take it as a hint that this cake is good, he devoured a slice in mere minutes right before my eyes then went back for seconds a short time after . Easter baking is my second kind of favourite baking behind Christmas, so I’m trying to cram in as much as I can with a wide variety of things. For this bake I’m highlighting one of my favourite Easter goodies, mini eggs.
My boyfriend and I just love mini eggs, its dangerous to open a bag as we’d gobble them all up. This cake makes great use for them and would make a lovely Easter time treat. It’s such a quick cake to make and the icing only takes minutes also. You can easily bake the cake in the morning or a day in advance then make the icing, assemble and serve straight away. These easy kind of cakes are ones that I enjoy the most.
It can made with simple pantry staples, flour, sugar, cocoa powder, bicarb, salt and butter is all you need for this. No chocolate involved at all, don’t let this put you off though, despite their being no actual chocolate in the cake, it still tastes super chocolatey. Same goes for the icing, only cocoa powder is use but again it’s full of chocolate flavour.
If you’re a chocolate lover looking for a nice simple cake then this cake is the cake you need. I’ll definitely be using this simple recipe again, playing around with flavours and pairing it with various frosting, it really is a great, basic cake. If you want to use if for an Easter gathering then you can use any candies that you like, Cadbury Crème Eggs would be a great garnish as well as Smartie Eggs or Galaxy Golden Eggs. Play around with it and put your own input onto in.
One small niggle I had with this recipe was the chocolate icing yield. The recipe said that you could fill and cover the entire cake with the chocolate icing but you can’t. I barely had enough to fill and cover the top, there’s no way enough to cover the sides also. If you want to cover the entire cake then I would make two batches, in the recipe below I’ve listed the quantity for just filling and covering the top so do bear this in mind when making it.
Speaking of all things Easter egg wise, I’ve got an incredible chocolate loaded treat coming your way, if you love chocolate and the various Easter eggs you can buy this time of year then you’ve love what I’ve got, I can’t wait to share with you guys. If you want to get a sneak peek at it and other recipes that I’ve got in the works, then follow me on Instagram where I share what goes on behind the scenes at Baking in Pyjamas.
Mini Egg Easter Chocolate Cake
A fudgy chocolate cake adored with everyone's favourite Easter chocolates.
- 175 grams Unsalted butter room temperature
- 175 grams Light muscovado sugar
- 3 large Eggs
- 1 tsp Pure vanilla extract
- 1 tbsp Milk
- 150 grams Self raising flour
- 1/4 tsp Maldon sea salt
- 4 tbsp Cocoa powder
- 150 grams Unsalted butter room temperature
- 150 grams Icing sugar
- 2 tbsp Milk
- 1 tsp Pure vanilla extract
- 3 tbsp Cocoa powder
- 1 large Mini egg bag
1. Pre-heat the oven to 175C and grease two, 8 inch round cake tins then line the bottom with parchment paper. Set aside.
2. Place the butter and sugar in the bowl of a freestanding mixer fitted with a paddle attachment and cream together until smooth, creamy and fluffy. Scrape your bowl down with a spatula.
3. Add the eggs, one at time, scraping the bowl down with your spatula after each addition. Add the vanilla extract, chocolate extract and the milk and mix to combine.
4. Gently beat in the flour, salt and cocoa powder mixing until just combined. Give a final stir through with your spatula then divide between the two cake tins. Bake for 20-25 minutes or until a cake tester inserted to the centre comes out clean.
5. Leave in a wire rack for 15 minutes before inverting to the wire rack and leave to cool completely.
1. Place the butter in the bowl of a freestanding mixer fitted with paddle attachment and beat to soften for two minutes. Scrape the bowl down with a spatula.
2. Add the icing sugar and mix for another 2 minutes. Warm the milk a small saucepan and beat into the mixture.
3. Add the chocolate extract and cocoa powder and mix until smooth and creamy.
4. Place one of the cake layers bottom side down on a serving plate and spread over half of the frosting. Place the second cake layer, bottom side down on top and cover with the remaining frosting. Decorate with mini eggs.
- Recipe adapted from Waitrose Food Magazine
- This will last for up to 3 days, stored in a cake tin with a tight-fitting lid.
- Keep in a cool, dry place away from direct sunlight.