Chocolate Easter Cake

Chocolate Easter Cake

With Easter right upon us… there are sure to be family and friends popping over.  Why not get in the festive Easter mood with this brilliant cake.  Mmm makes your mouth water just looking at it.. doesn’t it.  The kids will love helping make this Easter cake… but I suggest grab an extra bag of Easter eggs as the kids (and you) are sure to gobble up lots along the way!!  Once they are all outside playing and using up the energy, grab a copy of the latest Australian Womens Weekly, a cuppa and relax!

Chocolate Easter cake

INGREDIENTS

½ cup (50g) cocoa powder
½ cup (125ml) boiling water
185g butter, softened
1½ cups (330g) firmly packed brown sugar
3 eggs
1½ cups (225g) self-raising flour
½ cup (75g) plain flour
¼ teaspoon bicarbonate of soda
¾ cup (180ml) milk
2 teaspoons vanilla extract
150g small milk chocolate Easter eggs
coloured cake decorations

milk chocolate frosting
400g eating-quality milk chocolate, chopped
2/3 cup (160ml) thickened cream

METHOD

Combine cocoa and water in a small bowl; whisk until smooth. Cool.

Preheat the oven to moderately slow (160°C/140°C fan-forced). Grease a deep 22cm round cake pan, line base with baking paper.

Beat butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until combined between additions. Transfer mixture to a large bowl.

Stir in sifted flours and soda, then milk, vanilla and cocoa mixture. Pour mixture into prepared pan. Bake for about 1 hour 10 minutes or until cooked. Stand for 10 minutes before turning onto a rack to cool.

milk chocolate frosting
Combine chocolate and cream in a small saucepan, stir over a very low heat until smooth. Transfer to a bowl. Refrigerate, stirring frequently, until a spreadable consistency.

Spread Milk Chocolate Frosting over top and side of cake, decorate with chocolate eggs and coloured decorations

Are you looking for great kids Easter gifts?  Check out all the designer clothing, toys and accessories online at La Toriana.

 

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