We all know that Easter is about one thing and one thing only…CHOCOLATE. Just kidding. But this epic Chocolate Easter Cake will be a real crowd pleaser this Easter weekend.
An Easter Egg-stravaganza!
I first posted this over the top Chocolate Easter Cake in 2015. My parents were hosting a big Easter lunch and I wanted to provide a show stopping cake for pudding. Putting religion to one side for a second we all know that Easter is about CHOCOLATE. So I created this epic Chocolate Easter Cake just for the occasion.
This Chocolate Easter Cake is 2 layers of moist chocolate sponge covered in my classic chocolate buttercream, surrounded by chocolate bars and topped with mini Easter eggs. I also like to place a slightly larger Easter egg in the centre to turn this cake into a real centrepiece.
To make the cake extra chocolate-y I not only use cocoa powder, but I also melt actual milk chocolate into the buttercream.
This Easter Kit-Kat Cake really is a chocoholics dream! I hope you didn’t give it up for lent…
What I love about this cake is just how easy it is to make and it doesn’t require any special or fancy ingredients. Although the decoration looks impressive it really is just a case of slathering on buttercream and sticking kit-kats to the sides. You could use chocolate fingers, chocolate cigarillos if you’re really fancy, or any other chocolate bar that takes your fancy.
Although I’ve dressed this up as an Easter cake, simply swap the mini eggs on top for your favourite chocolates and you’ve got an over the top chocolate cake fit for any occasion!
To make this cake at home just print off the instructions below.
- For the cake:
- 175g Self raising flour
- 3 Tbsp Cocoa powder
- 150g Caster Sugar
- 2 Eggs
- 150ml Oil
- 150ml Milk
- 2 Tbsp Golden syrup
- For the buttercream:
- 75g Butter
- 200g Icing sugar
- 200g Milk chocolate
- For the decoration:
- 20 two-fingered kit kats (10 four fingered kit kats)
- 3 bags of multi coloured mini eggs
- 1 ribbon
- First pre-heat the oven to gas mark 4!
- Sieve the flour, cocoa and sugar into a large bowl and make a well in the middle.
- Whisk the eggs then pour them into the well along with the milk, oil and golden syrup.
- Using an electric whisk beat until smooth and frothy!
- Pour the mixture into two well greased 8inch cake tins and cook for 25mins or until spring-y.
- To make the icing, mix the butter and icing until smooth.
- Melt the chocolate and leave to cool down.
- When the chocolate is cool but still runny add it slowly to the butter icing and mix until smooth and chocolate-y! If the icing is too stiff to spread/pipe, add a splash of milk.
- Sandwich the two cakes together with a third of the icing. cover the rest of the cake with the remaining butter cream.
- Begin to place the kit-kat bars on their ends, around the edge of cake gently pressing them into the buttercream.
- Tie the ribbon around the cake to secure the kit-kats.
- Finish by pouring the mini eggs on to the top of the cake so that the buttercream is completely covered.
I know, I know. A LOT of chocolate goes into the making of this Chocolate Easter Cake but boy is it worth it. It’s had a lot of love over the last two years but if you haven’t already done so, please do make sure you pin it for later! Let’s see how many people we can reach!