Chocoholics Rejoice – it’s Easter!

Celebrate with this beautiful chocolate cake decorated with pastel Easter eggs...

Hop into this Chocolate Easter Indulgence from Monday Morning Cooking Club

It’s that time of year when our minds wander, over and over, to chocolate. Some of us buy and devour blocks of it, some of us indulge in our favourite Easter eggs, and some of us think, “yay, another chocolate cake to bake!”

So here’s our favourite chocolate cake recipe, primped and preened to majestically entertain at Easter time.

You will need two cakes, and a double batch of chocolate buttercream or ganache (recipes below) plus a bag of pastel candy coated Easter eggs. We found our eggs at Sydney’s Perfection chocolate shop. Once the cakes have been baked and cooled, slice each one crossways in half. Stack the cake halves together using the buttercream or ganache. Coat the stacked cake in buttercream or ganache. Decorate with the easter eggs. Beautiful!

chocolate easter cake 1

Celebration Chocolate Cake
Votes: 6
Rating: 3.67
Rate this recipe!
Print Recipe
This is a recipe for 1 x quantity of the cake.
Servings Prep Time
10 20 minutes
Cook Time
90 minutes
Servings Prep Time
10 20 minutes
Cook Time
90 minutes
Celebration Chocolate Cake
Votes: 6
Rating: 3.67
Rate this recipe!
Print Recipe
This is a recipe for 1 x quantity of the cake.
Servings Prep Time
10 20 minutes
Cook Time
90 minutes
Servings Prep Time
10 20 minutes
Cook Time
90 minutes
  1. Preheat oven to 150 C. Grease and line the base and side of a 24 cm springform cake tin.
  2. 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.
  3. 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.
  4. Pour the mixture into the preapred 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.

Thanks to David Morgan for styling our cake so beautifully, and to Alan Benson for the fabulous shots.

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

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: (Thanks to Savoury Sweet Life for the recipe)

250 g  unsalted butter, softened
480 g  icing (confectioners) sugar
60 g (½ cup) cocoa powder
½ teaspoon salt
2 teaspoons vanilla extract
80 ml (4 tablespoons) milk

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.


Did you love this post?  Click here to sign up for our free monthly newsletter featuring our latest recipes and news from the MMCC girls in the kitchen.

Do you know that we give 100% of our profits to charity?



Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on linkedin

One Comment

  1. Averiel Kakoschke

    This chocolate one of your book which one??

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media



Almond Meringue Torte.⁠
(we hope you saw the short video in our last post)⁠

Gluten free⁠
Passover friendly⁠
Easy to make⁠
Do ahead⁠
So so SO good⁠
And so so SO impressive⁠

Recipe in 'Now for Something Sweet'.⁠

Click on the link in the profile to buy your copy.⁠

#mondaymorningcookingclub #newbook2020 #harpercollins #heirloomrecipes #homecooking #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #NFSS #pesach #passover #KLP #glutenfree #ourkitchensopen

So who's getting ready for Passover next week (9 sleeps to go) ? 👊👊👊👊⁠

We've got LOADS of recipes and ideas coming up over the next week - so stay tuned.⁠ We're thinking Seder night AND for the entire eight days.⁠

Click on the link in our profile to check out our Passover roundup. ⁠


Gluten free.⁠
Make ahead.⁠
Gorgeous looking.⁠
Bloody delicious.⁠

This recipe can be found in our new book, Now for Something Sweet. ⁠
The book really does make THE BEST Pesach gift 😀⁠

If you're in Sydney's east, order online through @wizo.nsw (they deliver) or our website (click on the link in the profile). We are happy to sign and inscribe books ordered this week. Please order by Friday if you want it delivered in time for Pesach!⁠ (Thanks @geostern_ for a beautiful recipe. We are honoured and thrilled to have you in our book)

(video by @olliequirk, music by @oscarjoemusic)⁠

#mondaymorningcookingclub #nowforsomethingsweet #mmcc #pesach #passover #KLP #seder #ourkitchensopen


Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new events, products, recipes and updates.



MMCC Related

Related Posts