Easter celebrations are the perfect time to enjoy a decadent, homemade cake. This Easter Chocolate Cake combines rich cocoa flavour with Nutella icing and crushed speckled eggs to make it as delightful to the eyes as it is to the tastebuds. Whether you’re hosting a family gathering or looking for a special dessert to share, this cake will not disappoint.
Why You Will Love this Easter Chocolate Cake
- Rich and Decadent: The combination of buttermilk and butter creates a moist and tender crumb that pairs perfectly with the smooth Nutella icing.
- Festive Touch: The crushed speckled eggs add a fun and colourful decoration that’s perfect for Easter.
- Easy to Make: Despite its impressive appearance, this cake is simple to prepare and bake.
- Perfect for Spring: The light cocoa flavour is just right for the season, making it a hit at Easter brunches or afternoon teas.
This Easter Chocolate Cake is not only visually stunning but also packed with flavour, making it the perfect centrepiece for any Easter gathering. With its rich chocolate base, Nutella icing, and festive crushed speckled eggs, this cake is guaranteed to be a hit with family and friends alike!
Easter Chocolate Cake
Ingredients
Cake:
- 300 g 10.5 oz / 2 ½ cups Cake Flour
- 400 g 14 oz / 2 cups Sugar
- 5 ml 1 tsp Bicarbonate of Soda
- 125 g 4.4 oz / ½ cup + 1 tbsp Butter
- 250 ml 8.5 fl oz / 1 cup Water
- 125 ml 4.2 fl oz / ½ cup Oil
- ½ cup 50g / 1.75 oz Cocoa Powder
- 2 Large Eggs
- 125 ml 4.2 fl oz / ½ cup Buttermilk
Icing and Decorating:
- 150 g 5.3 oz / ⅔ cup Butter (at room temperature)
- 300 g 10.5 oz / 2 ½ cups Icing Sugar (Powdered Sugar)
- 200 g 7 oz / ¾ cup Nutella
- 1 bag Speckled Eggs
Instructions
Instructions:
Prep the Cake:
- Preheat oven to 180°C (350°F).
- Spray two round cake tins with non-stick spray and line with baking paper.
Mix the Dry Ingredients:
- In a large mixing bowl, sift together cake flour, sugar, and bicarbonate of soda.
Heat the Wet Ingredients:
- In a small saucepan, heat butter, oil, water, and cocoa powder until it comes to a gentle boil.
- Remove from heat and let it cool slightly before adding it to the flour mixture.
Combine the Eggs and Buttermilk:
- In a separate bowl, whisk together eggs and buttermilk.
- Gently fold this mixture into the cake batter until well combined.
Bake the Cake:
- Divide the batter evenly between the two tins, using a scale if necessary for equal portions.
- Bake for 25 minutes, or until a cake tester inserted in the centre comes out clean.
- Let the cakes cool completely before icing.
Icing Instructions:
- Beat the butter in a large bowl until soft and creamy.
- Gradually add in the sifted icing sugar and beat well.
- Add Nutella and continue beating until smooth and fluffy.
Assembling the Cake:
- Spread half of the icing on the first cake layer.
- Place the second cake layer on top and spread the remaining icing over the top of the cake.
- Decorate with crushed speckled eggs.
- Tip: Place the eggs in a plastic bag and use a rolling pin to gently crush them before sprinkling on the cake.
The KitchenAid Digital Kitchen and Food Scale is a reliable and stylish tool for precise ingredient measurements, perfect for baking and cooking enthusiasts. Whether you're portioning food, weighing flour for baking, or measuring liquids, this scale is a practical addition to any kitchen. Highly recommended for those who value precision and efficiency in their cooking and baking routines.
Nutella is the iconic, creamy hazelnut spread that has become a beloved pantry staple worldwide. Made with a perfect blend of roasted hazelnuts and cocoa, Nutella offers a rich, smooth taste that is both sweet and nutty. Whether spread on toast, drizzled over pancakes, used as a dip for fruit, or incorporated into baked goods and desserts, Nutella adds a touch of indulgence to any dish. Its versatility and delicious flavour make it a favourite for both kids and adults alike, perfect for breakfast, snacks, or even as a treat to satisfy your sweet cravings.
Variations of this Easter Chocolate Cake:
- Nut-Free Version: Make a butter icing instead of the Nutella icing.
- Mini Cakes: Make mini versions of this cake for individual servings.
Frequently Asked Questions:
Can I use store-bought frosting instead of Nutella?
Absolutely! If you’re not a fan of Nutella, you can use any frosting you prefer.
Can I make this cake ahead of time?
Yes, the cake can be baked and stored for a day or two before icing. Just be sure to keep it covered.
Can I decorate with something other than speckled eggs?
Yes! You could decorate with Easter-themed candies like M&M’s, sprinkles, or even edible flowers for a different look.
The M&M's Peanut Chocolate Easter Candy Jar (62 oz.) is a festive and generously sized treat, perfect for Easter celebrations. This jar is packed with classic M&M's Peanut, featuring crunchy peanuts coated in smooth milk chocolate and a colourful candy shell. The pastel Easter-themed colours make it a great addition to candy bowls, Easter baskets, or dessert tables. Perfect for Easter egg hunts, party favours, or simply indulging in a seasonal chocolate treat!
I Would Love to Hear From You:
Have you tried this Easter Chocolate Cake? Let me know how it turned out, and feel free to share any variations you made. I’d love to hear your thoughts and how you decorated your cake for the holiday!
