Easter Chocolate Cake with chocolate mascarpone buttercream, Cadbury creme eggs and mini chocolate eggs, a beautifully moist and fudgy cake that is so indulgent and perfect for your Easter menu. Quick, easy, the very best chocolate dessert!
Not that we need an excuse to indulge, but if there is ever a good time to eat lots and lots of chocolate, that's at Easter. Chocolate eggs are absolutely everywhere at this time of the year, and while they are yummy on their own, they are even yummier topping a scrumptious chocolate cake.
And not any chocolate cake, but a rich, fudgy, dense cake that is smothered in a silky chocolate buttercream - that's the very definition of chocolate heaven. If you are a chocoholic, then this cake is for you!
The batter for the sponge is rather usual in the sense that is a lot runnier than you'd expect in a cake, and that's because of the use of boiling water, which might sound like a weird addition, but it helps with the fudginess and rich texture.
HOW TO MAKE THE CHOCOLATE SPONGE
Any good cake starts with a perfectly baked sponge. This is usually either light or dense, but it's always made with simple ingredients, so our job is pretty easy here.
- in a large bowl, sift the flour, add the baking powder, bicarbonate of soda, salt and cocoa powder, and mix to combine
- in a separate bowl, whisk the eggs, add the milk, vanilla extract and oil
- combine the wet ingredients with the dry ingredients - you will get a thick, but smooth batter
- pour over the boiling water and mix to get a smooth, runny batter
- line 2 round cake tins with non-stick paper (mine are 20 cm wide, 8 inches), and divide the batter evenly
- bake in the preheated oven at 180 degrees Celsius (360 Fahrenheit) for about 30-35 minutes or until a skewer inserted in the middle comes out clean
- leave to cool completely
HOW TO MAKE CHOCOLATE MASCARPONE BUTTERCREAM
If the regular buttercream is delish, wait until you try this one - it's silky, incredibly smooth, and very light.
- add the soften butter and icing sugar to a food processor and blitz until smooth
- add the cocoa powder and mascarpone, and blitz again -done!
A food processor/blender is the best at making a super smooth cream as the ingredients are mixed super well.
Otherwise, a good old hand mixer is as good -just a bit messy perhaps, as the icing sugar tends to fly everywhere- so best to use a spatula to gently bring all the ingredients together, before using the hand mixer to get the smooth texture.
Once the sponges have cooled down, add one layer on top of one sponge, top with the other sponge, and give it a nice layer of cream on top and on the sides too.
DECORATING THE CAKE WITH CHOCOLATE EGGS
I used mini Cadbury creme eggs and mini chocolate eggs for this cake, although the regular-sized creme eggs are good too - so go for whatever you have!
The creme eggs can be pretty hard to slice in half, so the best tip here is to freeze them beforehand and use a sharp knife to slice them - I placed them on a wooden chopping board for that as it was less slippery than a plastic one.
I used this technique for my Cadbury Creme Egg Cupcakes and it worked a treat again. There isn't a set number of eggs you can use, so just add as many or as little as you like. After all, Easter only happens once a year - so enjoy!
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Easter Chocolate Cake
For the sponge
- 275 g plain flour
- 50 g cocoa powder
- 1 ½ teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 2 cups granulated sugar
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup boiling water
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
For the mascarpone buttercream
- 150 g butter, soften
- 300 g icing sugar
- 200 g mascarpone
- 2 tablespoon cocoa powder
- ½ cup mini Cadbury Creme eggs
- ½ cup mini Easter eggs
- To make the sponge, sift the flour in a large bowl, add the baking powder, sugar, bicarb of soda, salt, and cocoa powder.
- Separately, whisk the eggs, add the milk, oil and vanilla extract.
- Combine the wet ingredients with the dry ingredients, you will get a thick smooth batter.
- Pour the boiling water over the batter, and mix well to get a runny smooth batter.
- Line 2 cake tins with non-stick paper (mine are 20 cm, 8 inches), and divide the batter evenly.
- Bake in the preheated oven at 180 degrees Celsius (360 Fahrenheit) for 30-35 minutes or until a skewer inserted in the middle comes out clean.
- Leave to cool completely.
- To make the buttercream, add the sifted icing sugar and soften butter to a food processor, and blitz until smooth.
- Add the cocoa powder and mascarpone to get a smooth cream (I used a kitchen aid, but a hand mixer is as good).
- When the sponges are cooled down, spread some of the cream on top of one sponge, top with the other sponge, then spread more cream on top and on the sides.
- To decorate, slice the mini creme eggs in half and spread them around the top, then add the mini eggs in between them.
- Happy Easter!
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.