Best Ever Celebration Chocolate Cake For Easter

chocolate easter cake
Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

Apr 17, 2025

An easy chocolate cake that never fails to impress, styled for Easter with a delicious icing

Prep time 20 mins
Cooking time 1 hr 30 mins
Serves Approximately 10

INGREDIENTS
250 g unsalted butter
200 g dark chocolate roughly chopped
1 tablespoon instant coffee dissolved in 375 ml (1 1/2 cups) hot water
460 g caster sugar
185 g self-raising flour
75 g plain flour
30 g best quality cocoa powder
2 eggs
2 teaspoons vanilla extract

Ganache Icing
1 cup pouring cream
350 g good quality dark chocolate, chopped
20g butter

Buttercream Icing
250 g  unsalted butter, softened
480 g  icing (confectioners) sugar
60 g (1/2 cup) cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
80 ml (4 tablespoons) milk

METHOD
Preheat oven to 150 C. Grease and line the base and side of a 24 cm springform cake tin.
Melt butter in a saucepan on a low heat and add the chocolate, stirring to melt. Add the coffee and water mixture and sugar, stirring to dissolve.
Remove the pan from the heat, stir to combine, and pour into a large mixing bowl. Cool for 5 minutes. Sift the flours and cocoa into the chocolate mixture and stir through. Add the eggs and vanilla and combine with an electric mixer until smooth.
Pour the mixture into the prepared tin. Bake for 1 1/2 hours, or until the cake is cooked through (this is a very moist cake). The top will be crusty and cracked. If you prefer a smoother top, cut a piece of baking paper the size of the cake top and place it on top of the mixture before baking.

Ganache Icing
1 Heat the cream until it comes to the boil. Remove immediately from heat. Pour cream over chopped chocolate and butter and stir until mixture is combined and smooth. Place ganache in the refrigerator for around 45 min to thicken and then spread over cake.

Buttercream Icing
1 Cream butter for a few minutes in a mixer with the K beater attachment on medium speed. Turn off the mixer. Sift 400 g of the sugar and the cocoa into the mixing bowl. Turn your mixer on the lowest speed  until the sugar and cocoa are absorbed by the butter. Increase to medium and add vanilla, salt, and milk and beat for 3 minutes. If your icing to be stiffer, add a little more sugar. If it needs to be thinned out, add additional milk 1 tablespoon at a time.

The Carousel thanks to Savoury Sweet Life for this icing recipe, David Morgan for styling our cake so beautifully, and to Alan Benson for the fabulous shots.

Robyn Foyster

A multi award-winning journalist and editor and experienced executive, Robyn Foyster has successfully led multiple companies including her own media and tech businesses. She is the editor and owner of Women Love Tech, The Carousel and Game Changers. A passionate advocate for diversity, with a strong track record of supporting and mentoring young women, Robyn is a 2023 Women Leading Tech Champion of Change finalist, 2024 finalist for the Samsung Lizzies IT Awards and 2024 Small Business Awards finalist. A regular speaker on TV, radio and podcasts, Robyn spoke on two panels for SXSW Sydney in 2023 and Intel's 2024 Sales Conference in Vietnam and AI Summit in Australia. She has been a judge for the Telstra Business Awards for 8 years. Voted one of B&T's 30 Most Powerful Women In Media, Robyn was Publisher and Editor of Australia's three biggest flagship magazines - The Weekly, Woman's Day and New Idea and a Seven Network Executive. Her career has taken her from Sydney where she began as a copy girl at Sydney's News Ltd whilst completing a BA in Arts and Government at Sydney University, to London, LA and Auckland. After 16 years abroad, Robyn returned to Sydney as a media executive and was Editor-in-Chief of the country's biggest selling magazine, The Australian Women's Weekly.

ABOUT THE AUTHOR

By Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

A multi award-winning journalist and editor and experienced executive, Robyn Foyster has successfully led multiple companies including her own media and tech businesses. She is the editor and owner of Women Love Tech, The Carousel and Game Changers. A passionate advocate for diversity, with a strong track record of supporting and mentoring young women, Robyn is a 2023 Women Leading Tech Champion of Change finalist, 2024 finalist for the Samsung Lizzies IT Awards and 2024 Small Business Awards finalist. A regular speaker on TV, radio and podcasts, Robyn spoke on two panels for SXSW Sydney in 2023 and Intel's 2024 Sales Conference in Vietnam and AI Summit in Australia. She has been a judge for the Telstra Business Awards for 8 years. Voted one of B&T's 30 Most Powerful Women In Media, Robyn was Publisher and Editor of Australia's three biggest flagship magazines - The Weekly, Woman's Day and New Idea and a Seven Network Executive. Her career has taken her from Sydney where she began as a copy girl at Sydney's News Ltd whilst completing a BA in Arts and Government at Sydney University, to London, LA and Auckland. After 16 years abroad, Robyn returned to Sydney as a media executive and was Editor-in-Chief of the country's biggest selling magazine, The Australian Women's Weekly.

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