Chocolate Easter Cake – Easy
It’s a Classic and so Easy!
This lovely traditional Classic Easy Chocolate Easter Cake is so simple to make, it’s crazy.
It’s a classic Egg Cake Recipe and so traditional. Beautiful chocolate cake, chocolatey butter icing, all encased in a circle of KitKats, finally topped with Mini Eggs (my fave). Oh and don’t forget those traditional easter chicks. So so cute
Finish it off with a lovely ribbon and hey presto 🙂
It looks really fancy and so lovely as a centre piece, really quite a showstopper, an easy showstopper for sure
Go On wow the family with your baking and cake decorating skills!
Easter Mini Egg Cake
Everyone loves it! I kid you not!
Who doesn’t like a KitKat Cake filled with Mini Chocolate Eggs?
I know we all love it for sure (I make it every year) and there’s something nostalgist about it too!
We used to have it when I was a child every year, a proper treat
The kids and big kids LOVE it!
(I’m happy to report that this particular one raised a fair bit for Fairleigh Hospice, I’m very pleased about that)
You can also adapt it to a Birthday Cake just use any sweets you fancy!
It’s so easy to make and you really don’t need to be a cake decorator at all – anyone can make this!
AND no fancy equipment is needed – you can make it by hand or use an electric hand mixer or stand mixer, it really doesn’t matter
You can use any chocolate sweets at all on your Easter Cake!
Just do your thing.
I however do love mini eggs myself – so they ALWAYS feature on mine.
But I’m thinking I may make one with those golden chocolate eggs, have you seen them? So pretty
Also maybe top with Cadbury Creme Eggs, either the small ones, or why not cut the large ones in half? (mind your fingers when cutting though)
Or maybe a combination of lots of different sorts of eggs? ooooo 🙂
So we eat a lot of chocolate at Easter (oh my) – all those eggs, all that chocolate? But Easter comes just once a year and I’m a believer of everything in moderation
However one of the most important things for me is that at Easter time we always spend time with friends and family, always, even without chocolate!
How long will this Easter Cake keep?
I tend to make this cake the day before we are going to consume, then it’s nice and fresh
If there’s any left (not often) then I store it in an airtight tin and it’s good for 3 days or so
Can you freeze chocolate Easter cake?
Yes, yes you can
What I would do is freeze the sponges only – not the whole cake
If you do that then it’s a really quick and easy job just to ice it and pop the kitkats around the cake and the mini eggs on top
So why do we eat Chocolate Eggs at Easter?
Well according to How it works website
Eggs are a potent symbol of life, renewal and rebirth dating back millennia. The egg was adopted by early Christians as a symbol of the resurrection of Jesus Christ on Easter.
The hard shell of the egg represents the tomb and the emerging chick represents Jesus, whose resurrection conquered death.
The tradition of eating eggs on Easter is tied to Lent, the six-week period before Easter during which Christians traditionally abstained from all animal products, including meat, dairy and eggs.
Since chickens continue to lay eggs throughout Lent, people would hard boil the eggs, decorate them and save them for Easter.
The modern tradition of eating chocolate eggs at Easter is a fun, kid-friendly twist on this ancient religious ritual, which originated in Europe during the early-19th century.
Chocolate Birthday Cake
Hey a look at my Easy Birthday Cake, it’s very similar……
And this makes the best centre piece for any celebration!
Go on have a go at this simple Easter Cake and show me your pics, go on!
Oh and here’s another bake perfect for Easter
Chocolate Creme Egg Brownie – so chocolatey, rich and fudge with a creme egg baked in!! Yum Yum
Big Love & Happy Easter
Easy Easter Cake
- 3 large Eggs free-range
- 175 g 6 oz Self-Raising Flour
- 175 g 6 oz Caster Sugar
- 175 g 6 oz Softened Butter
- 1½ level tsp Baking Powder
- 40 g 1½ oz Cocoa Powder
- 4 tbsp Boiling Water
- Butter Icing
- 200 g Softened Butter
- 400 g Icing Sugar sieved
- 2-4 Tablespoons Milk
- 18 x 2 finger Kit Kats
- 4 x 100g bags Chocolate Mini Eggs
- Easter chick s
- Preheat the oven to 180C, gas 4.
- Grease and line 2 x 8inch or 20cm sandwich cake tins (7inch would also do)
- In a large mixing bowl beat together the eggs, flour, caster sugar, butter and baking powder until smooth
- Put the cocoa in separate mixing bowl and add the water a little at a time to make a stiff paste.
- Add this paste to the cake mixture and combine
- Turn into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.
- Leave to cool in the tin, then turn on to a wire rack to become completely cold
- Butter icing
- Cream the softened butter with the sieved icing sugar until smooth (I do it with an electric stand mixer - or electric hand mixer. Or you can do it by hand (think of those toned arms 🙂 )
- Finally add the milk to slacked off - helps to soften which means icing the cake is easier
- Place your first cake on a plate or on a cake board, whatever you will ultimately serve it on Add approx. 1/3 of your butter cream and spread evenly across the cake
- Pop the next cake on top Roughly cover the whole cake in the remaining butter cream - don't be too worried about it being perfect - it should be just a thin layer and it will be covered up!
- Next break your KitKats into 1 finger and start placing around the outside of your cake - they will stick to the buttercream
- When the outside is totally covered in KitKats - place your ribbon around and tie in a bow (also helps to secure the KitKats)
- Then empty your mini eggs on top and pop on a Easter chick or two Now just enjoy!!!!