This wealthy and chocolatey Easter cake is topped with a darkish chocolate ganache and baked in a easy 9×13-inch pan—no layers, no trouble. The ultimate contact? A scatter of mini chocolate eggs—some complete, some crushed—pressed into the delicate ganache whereas it is nonetheless delicate.

Festive Chocolate Easter Cake with Darkish-Chocolate Ganache and Cadbury Mini-Eggs

This Easter, I’ll have gone a bit overboard. I positively acquired carried away with making too many Easter recipes – like this Carrot Cake Cheesecake and Lemon Thumbprint Cookies (and plenty of extra Easter desserts I’m planning to publish subsequent week). However actually? No regrets. Particularly when this wealthy, fudgy Easter chocolate cake is worried. It’s made with easy pantry staples—flour, eggs, sugar—however will get a serious improve from Dutch-processed cocoa and sizzling espresso (don’t fear, it doesn’t style like a latte, it simply deepens the chocolate taste). Melted butter and bitter cream hold it tremendous moist, and the most effective half? It’s all baked in a humble 9×13-inch pan. No tiers, no piping luggage, no crying. You can also make it a day or two earlier than Easter – it retains contemporary for about 4 days! I coated this cake in home made darkish chocolate ganache after which had a bit of enjoyable adorning it with Cadbury mini chocolate eggs—some complete, some damaged for that “completely imperfect” contact—and festive Easter pastel sprinkles.

The Ingredient Notes & Substitutions:

That is what you want for the Chocolate Cake:

• All-purpose flour: You too can use cake flour, use spoon-and-level measurement methodology for accuracy.
• Dutch-processed cocoa powder: Provides deep chocolate taste and darker colour; pure cocoa works too.
• Kosher salt: Balances sweetness; use rather less if utilizing desk salt.
• Baking powder: Leavening agent; helps the cake rise.
• Baking soda: Works with bitter cream and low for added carry.
• Eggs: For an egg-free model, attempt utilizing ½ cup unsweetened applesauce and improve the quantity of baking powder to 2 teaspoons. It will lead to a barely denser cake as eggs present construction and moisture.
• Vanilla extract: Enhances chocolate taste.
• Melted unsalted butter: You need to use vegetable oil (similar quantity by weight or quantity).
• Granulated sugar
• Bitter cream: I used full-fat – it’s most well-liked however you should use low-fat, too. Substitute with plain full-fat Greek yogurt.
• Sizzling espresso: Deepens chocolate taste. You too can use decaf.

The substances for Ganache Frosting & Ornament

• Darkish chocolate (60–70% cacao), chopped: I used high-quality chocolate.
• Heavy cream: Creates a clean, wealthy ganache.
• Cocoa powder: Intensifies chocolate taste.
• Unsalted butter: Provides gloss and richness to the ganache.
• Vanilla extract: Rounds out the flavour.
• Salt: Enhances and balances the sweetness.
• Sprinkles: you should use Easter sprinkles or any pastel sprinkles.
• Mini chocolate eggs (e.g., Cadbury Mini Eggs): Non-compulsory however festive—nice for Easter vibes. Use complete, halved, or crushed.
• Tip: The photograph under exhibits all of the substances you’ll want—go forward and take a screenshot on your procuring record:

The best way to make Easter Chocolate Cake

• Right here’s a fast overview of the recipe with step-by-step photographs to information you! Tip: For the complete ingredient record and directions, scroll right down to the recipe card.
• To get began, I preheated the oven to 350°F and prepped a 9×13-inch pan—greased and lined it with parchment.
• In a big bowl, I whisked collectively flour, cocoa powder, salt, baking powder, and baking soda.
• Then in one other bowl, I blended eggs, vanilla, melted butter, sugar, and bitter cream till it was good and clean.

• I stirred the moist stuff into the dry, not worrying about a couple of streaks of flour.
• Subsequent got here the magic: I whisked in sizzling espresso till the batter turned shiny. Into the pan it went and into the oven for about 30–33 minutes, till a toothpick got here out clear and my kitchen smelled like chocolate heaven.
• I let it cool utterly within the pan whereas resisting the urge to poke it each 5 minutes.

• For the frosting, I dumped chopped chocolate right into a heatproof bowl. Then I heated some heavy cream till it was nearly to simmer, poured it over the chocolate and cocoa powder, and let it relaxation to soften the chocolate.
• I added cocoa powder, vanilla extract and a pinch of salt, then whisked it till shiny and irresistible. After a 30–40 minute chill at room temp (with the occasional stir), it thickened into the right spreadable texture.

• As soon as the cake was cool, I slathered that ganache throughout and topped it with festive Easter sprinkles and mini Robin eggs—some complete, some deliberately cracked for that “Oops, I did not imply to do this” look. It’s wealthy, lovely, and the right excuse for making only one extra Easter dessert.

Baking Suggestions

• Use room temperature substances – This helps your batter come collectively easily and bake extra evenly.
• Don’t skip the espresso! – It intensifies the chocolate taste of chocolate.
• Don’t overmix the batter – Combine till simply mixed to keep away from a dense or chewy texture.
• Don’t overbake, or your cake can be too dry. Check with a toothpick – Insert it within the heart of the cake. If it comes out clear or with only a few crumbs, it’s performed.
• Let the ganache cool earlier than spreading – Ganache thickens because it cools. If it’s too heat, will probably be runny; too chilly, and it might stiffen an excessive amount of.

Different Easter Desserts

• Blueberry Lemon Cake
• Chocolate Sizzling Cross Buns (an Easter basic within the UK, Australia, New Zealand, and Eire)
• Raspberry Lemon Cake
• Blueberry Lemon Bread with Lemon Glaze

Print

Easter Chocolate Cake

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This wealthy and chocolatey Easter cake is topped with a darkish chocolate ganache and baked in a easy 9×13-inch pan—no layers, no trouble. The ultimate contact? A scatter of mini chocolate eggs—some complete, some crushed—pressed into the delicate ganache whereas it is nonetheless delicate.

Course Dessert

Delicacies American

Key phrase easter chocolate cake

Prep Time 20 minutes minutes

Prepare dinner Time 30 minutes minutes

Whole Time 50 minutes minutes

Servings 15

Energy 480kcal

Writer Julia

Elements

Cake

• 2 cups all-purpose flour (240g)
• ½ cup Dutch-processed cocoa powder

  any cocoa will work right here (60 grams
)

• 1 teaspoon kosher salt (5 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 giant eggs (about 100 grams)
• 2 teaspoons vanilla extract (10 milliliters)
• ½ cup unsalted butter melted (113 grams)
• 1 ⅓ cups granulated sugar (270 grams)
• ½ cup bitter cream full-fat most well-liked (112 grams)
• 1 cup sizzling espresso or decaf (226 grams)

Darkish Chocolate Ganache Frosting

• 10 ounces darkish chocolate 60–70% cacao, chopped (285 grams)
• 1 cup heavy cream (240 milliliters)
• 2 tablespoons cocoa powder (10 grams)
• 4 tablespoons unsalted butter (55 grams)
• ½ teaspoon vanilla extract (2.5 milliliters)
• Pinch salt

Ornament

• 1 cup Cadbury Mini Eggs or comparable – 150 grams
• pastel sprinkles or Easter sprinkles

US Customary – Metric

Directions

Make Cake:

• Preheat oven to 350°F (175°C). Grease and line a 9×13 inch pan with parchment.
• In a big mixing bowl, whisk collectively flour, cocoa powder, salt, baking powder, and baking soda.
• In one other bowl, whisk collectively the eggs, vanilla, melted butter, sugar, and bitter cream till clean and absolutely mixed.
• Add the moist substances to the dry and stir to combine frivolously. Some remaining unmixed flour is okay at this level.
• Slowly whisk within the sizzling espresso, mixing till the batter is clean and shiny. Will probably be pourable.
• Pour into ready pan and bake for 30–33 minutes, or till a toothpick inserted within the heart comes out clear.
• Let the cake cool utterly within the pan.

Make Frosting:

• Place chopped chocolate in a heatproof bowl.
• Warmth heavy cream in a saucepan over medium warmth till simply simmering.
• Pour sizzling cream/butter over chocolate and cocoa. Let sit 3–4 minutes.
• Stir till utterly melted and clean. Add cocoa powder, vanilla extract and a pinch of salt.
• Add room temperature butter and whisk till absolutely integrated.
• Let the ganache sit at room temperature for 30–40 minutes, stirring often, till it thickens to a spreadable texture.

Adorn:

• Unfold frosting evenly over the cooled cake.
• Prime with Easter sprinkles and mini Robin eggs (some damaged, some complete) whereas frosting continues to be delicate.

Vitamin

Energy: 480kcal | Carbohydrates: 52g | Protein: 6g | Fats: 31g | Saturated Fats: 18g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 0.4g | Ldl cholesterol: 74mg | Sodium: 252mg | Potassium: 117mg | Fiber: 4g | Sugar: 34g | Vitamin A: 640IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg