Chocolate Easter Cake

Date: April 2019

Chocolate Easter Cake

An easy chocolate sponge with 2 buttercreams to go on it. Decorate with Maltesers and flowers or with any Easter decorations you wish. (There are a lot of cake decorations in the supermarkets). The sponge will also freeze if you want to get ahead.


  • 175g/6oz + 250g/9oz unsalted butter, softened
  • 175g/6oz caster sugar
  • 3 large eggs
  • 125g/ 4 ½ oz self-raising flour
  • 50g/2oz cocoa powder
  • 500g/1 lb 2oz icing sugar
  • Few drops vanilla extract
  • 200g/7oz dark chocolate, melted and cooled for 10 minutes
  • Milk and white chocolate Maltesers
  • Sugar flowers to decorate
  • You will need 2x 20cm/8in sandwich tins, greased and lined
  • Heat the oven to 190c/170fan/gas 5.

Beat the 175g of the butter and all the caster sugar together until pale and fluffy. This can be done in a mixer or with an electric hand whisk. Gradually beat in the eggs and fold in the flour and cocoa powder. Pour the mixture into the prepared sandwich tins and bake for 20-25 minutes or until a skewer inserted into the middle of the cakes comes out clean. Cool for 5 minutes before turning out onto a wire rack to cool completely.
Beat together the remaining butter with the icing sugar and vanilla extract, then divide between 2 bowls. Stir most of the melted dark chocolate into one of the bowls (reserving a little for drizzling).
Spread the plain buttercream over the top of one cake and sandwich together with the other cake. Spread the chocolate buttercream on top of the cake, and drizzle with the reserved chocolate.
(Make sure the melted chocolate has cooked right down before drizzling otherwise it will melt the buttercream)
Decorate and then it is ready to serve.

Next month: Ham, Cheese and Chive Muffins

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