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Chocolate cake with bunnies on top an mini eggs around the side. Tried & Tested

Easter chocolate cake

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3.286 stars based on 14 ratings

Delight your family with this creative and seriously chocolaty Easter cake. It comprises of a deep chocolate sponge filled with a richwhite chocolate cream centre, smothered in a dark and milk chocolate ganache, decorated with cute handmade chocolate figures, a chocoholic’s dream!

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cake

  • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 50g 1⅞ oz Cocoa powder
  • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 225g 8 oz Butter (unsalted) softened
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)
  • 3 3 Egg(s) (free range) medium
  • 2tbsp 2tbsp Milk (whole)

For the filling

  • 125g 4½ oz White chocolate
  • 125ml 4¼ fl oz Double cream

For the topping

  • 200g 7⅛ oz Dark chocolate
  • 100g 3½ oz Milk chocolate
  • 225ml 7⅝ fl oz Double cream

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat your oven to 180°C (160°C, gas mark 4) and grease and line an 18cm (7”) deep cake tin. Alternatively, rather than baking one cake and slicing to create two layers, you could use two equally sized cakes tins – just make sure to add the same amount of batter to both tins if you do.

  2. Classic mode Step 2

    Sieve the flour and cocoa together into a bowl.

    Ingredients for this step

  3. Classic mode Step 3

    In a separate bowl, beat the butter and the sugar together until light and fluffy. Add one egg at a time to the creamed butter and sugar with a little flour/cocoa mix and milk then beat in between each addition. Fold in the remainder of the flour and cocoa – being careful not to “knock” out the air which has been beaten into the mixture.

    Ingredients for this step

    • 225g 8 oz Butter (unsalted) softened
    • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3 3 Egg(s) (free range) medium
    • 2tbsp 2tbsp Milk (whole)
  4. Classic mode Step 4

    Pour the mixture into the lined cake tin and bake in the oven for 30-40 minutes, keeping an eye and not opening the oven whilst baking. Leave the cake to cool before turning out on a rack to completely cool.

  5. Classic mode Step 5

    Whilst the cake cools, prepare the filling. Melt the white chocolate and cream together in a bowl over a pan of hot water, stirring occasionally to combine. Be careful not to let the chocolate overheat as it can turn grainy. Once melted, stir gently and leave the cool and thicken. Cut the cake into two even layers, then spread the filling onto one half of the cake.

    Ingredients for this step

    • 125g 4½ oz White chocolate
    • 125ml 4¼ fl oz Double cream
  6. Classic mode Step 6

    To make the topping, melt the dark and milk chocolate and cream together in a bowl over a pan of hot water, stirring occasionally to combine. Be careful not to let the chocolate overheat as it can turn grainy. Once melted, stir gently and leave the cool and thicken slightly before spreading it onto the cake, covering it completely. Use a hot pallet knife to smooth off the surface.

    Ingredients for this step

    • 200g 7⅛ oz Dark chocolate
    • 100g 3½ oz Milk chocolate
    • 225ml 7⅝ fl oz Double cream
  7. Classic mode Step 7

    Decorate the top and sides of the cake with chocolate figures which you can make yourself by melting chocolate and using moulds. You can also add mini “mini eggs” or a variety of other decorations to finish it off.