This Chocolate Easter Eggstravaganza Cake is a real show-stopper – yummy chocolate sponge, covered with chocolate fingers and mini-eggs, finished with a pretty Easter bow; what more could you want from a cake? It looks fiddly but it’s super easy to make and decorate. Recipe and photos by Ketta Shimmin
Chocolate cake – universally loved by children and adults alike, even the jam-hating Victoria-sponge shunning loonies in my house!
I think a decent chocolate cake recipe is a must for every household and this one fits the bill perfectly. It looks tricky to make but don’t be fooled by appearances; you don’t need to be skilled at decorating with a palette knife as any lumpy tops and sides are hidden underneath the chocolate finger border and mini-egg topping.
My daughters love this – so much so, one of them gave it an 11/10! You can easily make this as a birthday cake. I suggest you swap the eggs for other small chocolates like Maltesers, chocolate buttons or Minstrels.
If you have any leftover, then you can store this cake in an airtight tin or cake dome and eat within five days. Or you can make this ahead of time and freeze undecorated for up to three months, thaw overnight in the fridge and decorate as per the recipe below.
Makes one 20cm round cake.
- 150g + 150g (300g total) light soft brown sugar
- 100g good quality dark chocolate (at least 53% cocoa solids) chopped
- 100g unsalted butter, softened
- 200g self-raising flour
- 3 large free-range eggs
- 130ml milk
- 2 Tbsp cocoa powder
- 250g icing sugar
- 250g unsalted butter, softened
- 150g good quality dark chocolate (at least 53% cocoa solids)
- 150ml double cream
- 3 x 114g packets of chocolate fingers
- Around 350g of Cadbury chocolate mini eggs, Galaxy golden eggs or similar
- Preheat the oven to 180C/350F/Gas Mark 4 (160C for fan ovens)
- Line two 20cm round cake tins with baking parchment.
- Place 150g of the soft brown sugar, the chopped chocolate and the milk in a saucepan and heat gently until melted together, then set aside to cool slightly.
- Beat the remaining 150g of sugar with the butter in a stand mixer (or with an electric whisk) until fluffy and light.
- Beat the eggs in to the butter mixture, scraping down the side of the mixer between additions, then stir in the flour and cocoa powder.
- Finally pour in the melted chocolate mixture, ensuring everything is mixed thoroughly.
- Divide evenly between the two tins and bake in the pre-heated oven for around 30 minutes until a skewer inserted in the centre comes out clean.
- Leave to cool on a wire rack until completely cold.
- Heat the cream gently in a non-stick saucepan over a low heat, until it just starts to bubble. Make sure you stir it from time to time so it doesn’t burn on the bottom of the pan.
- Chop the chocolate up with a knife into small pieces and place in a heatproof bowl.
- Pour the hot cream into the bowl over the chocolate and stir together to create a silky-smooth ganache (don’t worry at this stage if it starts to split or go grainy) and leave to cool slightly.
- In a stand mixer or with an electric hand mixer, beat together the icing sugar and softened butter until really fluffy – the mixture should change from yellow to almost white when it’s ready.
- Once cooled, beat the ganache mixture into the buttercream. (Pop in the fridge for 10 minutes if it’s still very soft.)
- Once completely cold, place one layer of the cake on an 8” round cake board or flat plate.
- Dollop on a generous amount of chocolate frosting and sandwich the top layer on.
- Using a palette knife, plaster a generous amount of frosting around the sides and top of the cake (this acts as a glue for the chocolate fingers and easter eggs). Try and keep the sides as straight as possible – using a dough scraper, or even the edge of a clean plastic ruler to scrape a smooth edge.
- Place the chocolate fingers around the outside and decorate the top with the mini eggs.
- Finish with a pretty bow.
This recipe uses two 20cm round cake tins lined with baking parchment.
Ketta Shimmin is the founder and owner of Flossie Pops Cakery, a bespoke cake business located in Sissinghurst, Kent. She lives in the beautiful Weald of Kent with her husband Rob, daughters Evie, Floss and Clara, and naughty cocker spaniel, Bailey.