Chocolate Easter Cake Recipe with Chocolate Buttercream and Mini Eggs

Directions

Step 1: Make the Cake

1. Preheat the Oven: Set to 160°C (fan) / 180°C / Gas Mark 4.

2. Grease and line two 8-inch round cake tins.

3. Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and bicarbonate of soda.

4. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.

5. Make the Batter: Gradually add the wet mixture to the dry ingredients, mixing until smooth.

6. Stir in the hot water (the batter will be thin – this is normal).

7. Bake: Divide the batter evenly between the tins and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.

8. Let the cakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Prepare the Buttercream

1. Cream the Butter: Beat the softened butter until light and fluffy.

2. Add Dry Ingredients: Gradually sift in the icing sugar and cocoa powder, mixing until combined.

3. Adjust Consistency: Add milk, one tablespoon at a time, until the frosting is smooth and spreadable.

4. Stir in the vanilla extract.

Step 3: Assemble the Cake

1. Layer and Frost: Place one cake layer on a serving plate and spread a thick layer of buttercream on top.

2. Add the second cake layer and coat the entire cake with the remaining buttercream, smoothing with a palette knife.

3. Decorate: Arrange the mini eggs around the top of the cake in a nest-like pattern.

4. Add mini chocolate bunnies on top or around the base.

5. For extra flair, scatter sprinkles, edible flowers, or dyed coconut "grass."

Serving Tip

1. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent Easter treat. 🐣🍰

2. Enjoy baking and sharing this egg-cellent Easter cake! 🌸