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Chocolate Easter Egg Cake

This Chocolate Easter Egg Cake is a moist and tender dessert that combines comforting chocolate flavors with a festive touch, featuring a whimsical chocolate nest and ganache frosting.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Cake, Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Ingredients
  

For the Cake

  • 1 3/4 cups all-purpose flour Use a spoon-and-level method; no scooping with the measuring cup unless you like dense cake.
  • 2 cups granulated sugar Plain white sugar is fine; for deeper flavor, use unrefined cane sugar.
  • 3/4 cup unsweetened cocoa powder Dutch-process for smoother flavor, but natural cocoa works too.
  • 1 1/2 teaspoons baking powder Fresh is best.
  • 1 1/2 teaspoons baking soda Helps the crumb rise.
  • 1 teaspoon salt Balances the sweet.
  • 2 large eggs Room temperature eggs incorporate better.
  • 1 cup whole milk Richness can be substituted with oat or almond milk.
  • 1/2 cup vegetable oil Keeps the cake moist.
  • 2 teaspoons vanilla extract Adds flavor depth.
  • 1 cup boiling water Poured in at the end.

For the Ganache

  • 1 cup heavy cream Heat until simmering.
  • 8 ounces semi-sweet chocolate, chopped Use good-quality chocolate.

For Decoration

  • mini Easter eggs for decoration Or any small candy you love.

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add eggs, milk, vegetable oil, and vanilla extract, and beat on medium speed for about 2 minutes.
  • Stir in boiling water until well combined; the batter will be thin.

Baking

  • Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, until a toothpick comes out clean.
  • Allow cakes to cool in pans for 10 minutes before transferring to wire racks.

Making Ganache

  • Heat cream in a saucepan until simmering, then pour over chopped chocolate. Let sit for 5 minutes and stir until smooth and glossy.

Assembly

  • Cover the whole cake with remaining ganache.
  • For the chocolate nest, pipe melted chocolate on parchment paper in a nest shape and let set.
  • Place the chocolate nest on top of the cake and fill it with mini Easter eggs.

Notes

This cake can be made ahead and stored. Pair with cold milk, espresso, or serve with fresh berries for a refreshing contrast.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 6gSodium: 200mgFiber: 3gSugar: 30g
Keyword Chocolate Easter Cake, Chocolate Ganache, Dessert for Celebrations, Easter Recipes, Moist Chocolate Cake
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