Easter Chocolate Cake
A rich and festive Easter Chocolate Cake with Nutella icing and crushed speckled eggs, perfect for celebrating the holiday.
Ingredients
Cake
- 300 g Cake Flour (10.5 oz /2½ cups)
- 400 g Sugar (14 oz / 2 cups)
- 5 ml Bicarbonate of Soda (1 tsp)
- 125 g Butter (4.4 oz / ½ cup + 1 tbsp)
- 250 ml Water (8.5 fl oz / 1 cup)
- 125 ml Oil (4.2 fl oz / ½ cup)
- 50 g Cocoa Powder (1.75 oz / ½ cup)
- 2 Large Eggs
- 125 ml Buttermilk (4.2 fl oz / ½ cup)
Icing & Decorating
- 150 g Butter (at room temperature)(5.3 oz / ⅔ cup)
- 300 g Icing Sugar (Powdered Sugar) 10.5 oz / 2 ½ cups
- 200 g Nutella (7 oz / ¾ cup)
- 1 bag Speckled Eggs for decoration
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.