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Chocolate Easter Cake
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
This was one of the first Easter cakes I created for the blog - its an over the top celebration of all things chocolatey!
Course: Dessert
Cuisine: British
Servings: 16 people
Calories: 536 kcal
Author: efwalt
For the cake
  • 175 grams self raising flour
  • 3 tbsp cocoa powder
  • 150 grams caster sugar
  • 2 eggs
  • 150 millilitres oil
  • 150 millilitres milk
  • 2 tbsp golden syrup
For the buttercream
  • 75 grams butter
  • 200 grams icing sugar
  • 200 grams milk chocolate
For the decoration
  • 20  two-fingered kit kats or 10 four fingered kit kats
  • 3 bags Smarties mini eggs
  1. First pre-heat the oven to gas mark 4!
  2. Sieve the flour, cocoa and sugar into a large bowl and make a well in the middle.
  3. Whisk the eggs then pour them into the well along with the milk, oil and golden syrup.
  4. Using an electric whisk beat until smooth and frothy!
  5. Pour the mixture into two well greased 8inch cake tins and cook for 25mins or until spring-y.
  6. To make the icing, mix the butter and icing until smooth.
  7. Melt the chocolate and leave to cool down.
  8. 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.
  9. Sandwich the two cakes together with a third of the icing. cover the rest of the cake with the remaining butter cream.
  10. Begin to place the kit-kat bars on their ends, around the edge of cake gently pressing them into the buttercream.
  11. Tie the ribbon around the cake to secure the kit-kats.
  12. Finish by pouring the mini eggs on to the top of the cake so that the buttercream is completely covered.