Chocolate layer cake with chocolate icing and chocolate decorations

Easter chocolate cake

Name: Easter chocolate cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Ingredients: 220g salted butter softened; 125g light brown soft sugar; 125g caster sugar; 70ml olive oil; 2 eggs beaten; 150ml soured cream; ½ tsp instant coffee granules used to make 100ml coffee, slightly cooled; 250g self-raising flour; 75g cocoa powder; 170g salted butter softened; 100g soured cream at room temperature; 350g icing sugar sifted; 50g hazelnut chocolate spread (we used Bonne Maman); chocolate Matchmakers and mini chocolate eggs to decorate

Helena Busiakiewicz

Save recipe

Serves 10 - 12

Easy

Prep: 30 mins

Cook: 30 mins

plus cooling time

A star rating of 4.3 out of 5.3 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

This Easter classic has a special ingredient for keeping the sponge really moist. Top with chocolate Matchmakers and mini chocolate eggs to complete the look

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Baileys cocktail

A star rating of 5 out of 5.7 ratings

Baileys ice cream

A star rating of 5 out of 5.3 ratings

Rhubarb compote

A star rating of 5 out of 5.7 ratings

Make this chocolate Easter cake then try our Easter lemon and elderflower almond cake, white chocolate Easter cake and Italian Easter Cake. Next try more Easter baking ideas such as Easter cheesecake and our favourite chocolate cake recipes.

Chocolate Easter cake recipe

Ingredients

Nutrition

220g salted butter

softened
125g light brown soft sugar
125g caster sugar
70ml olive oil
2 eggs

beaten
150ml soured cream
½ tsp instant coffee granules

used to make 100ml coffee, slightly cooled
250g self-raising flour
75g cocoa powder

ICING

170g salted butter

softened
100g soured cream

at room temperature
350g icing sugar

sifted
50g hazelnut chocolate spread (we used Bonne Maman)
chocolate Matchmakers and mini chocolate eggs

to decorate

Nutrition: per slice (12)

kcal725
fat39.6g
saturates17.6g
carbs87.3g
sugars69.9g
fibre2.4g
protein6.1g
salt1g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Oil and line two deep 20cm cake tins. Put the butter and both sugars in a large bowl. In a large jug, whisk together the oil, eggs, soured cream and coffee until combined.
step 2

Using electric beaters, whip together the butter and sugars for 4-5 mins, until whipped and fluffy, scraping down the sides as needed. Pour in the oil and egg mix into the butter and sugar a little at a time, whisking between additions.
step 3

Sift over the self-raising flour and cocoa powder and fold to combine. Split between the baking tins and level out the top. Bake for 30-32 mins or until risen and a skewer comes out clean.
step 4

Lift one of the sponges onto a serving plate or turntable. Pipe half of the icing onto the sponge, then gently put the other layer on top. Pipe the remaining icing on top, then smooth over the surface and create a swirl. Decorate with the chocolate matchsticks and mini eggs.

Now try our chocolate dessert recipes.

Chocolate Malt Cake Recipe

Authors

Helena Busiakiewicz

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.3 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue