Go Back
–+ servings
A red cake stand with a chocolate cake decorated with Easter eggs
Print Recipe
5 from 1 vote

Easter Chocolate Cake

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!
Prep Time10 minutes
Cook Time35 minutes
Cooling Time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: International
Servings: 10 slices
Calories: 674kcal
Author: Daniela Apostol

Equipment

  • Oven

Ingredients

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

To decorate

  • ½ cup mini Cadbury Creme eggs
  • ½ cup mini Easter eggs
Metric - US Customary

Instructions

  • 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!

Video

Notes

  • 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.

Nutrition

Calories: 674kcal | Carbohydrates: 103g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 311mg | Potassium: 237mg | Fiber: 3g | Sugar: 77g | Vitamin A: 772IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg