MMCC’s Best Chocolate Cake Ever

Celebrate Easter in Chocolate Style

Ready for Chocolatey Easter Deliciousness ?

We’re excited to share 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!

(An updated and gorgeous version of this cake (from the kitchen of Elza Levin) is in our new book, Now for Something Sweet: Chocolate and Marmalade Celebration Cake)

 
chocolate easter cake 1

Celebration Chocolate Cake
Votes: 11
Rating: 4.18
You:
Rate this recipe!
Print Recipe
This is a recipe for 1 x quantity of the cake and you will need 2 for the size in the photo.
Servings Prep Time
10 20 minutes
Cook Time
90 minutes
Servings Prep Time
10 20 minutes
Cook Time
90 minutes
Celebration Chocolate Cake
Votes: 11
Rating: 4.18
You:
Rate this recipe!
Print Recipe
This is a recipe for 1 x quantity of the cake and you will need 2 for the size in the photo.
Servings Prep Time
10 20 minutes
Cook Time
90 minutes
Servings Prep Time
10 20 minutes
Cook Time
90 minutes
Ingredients
Servings:
Units:
Instructions
  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.

GANACHE ICING:
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 paddle 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.

 

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Now for Something Sweet

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Happy not-quite-a-long-weekend-but-with-long-weekend-feels everyone! And what a blessing that the sun is shining. We hope to see lots of pics of BBQs and lamingtons. When inspiration grabs you and you find yourself in a baking mood, here is our delicious lamington recipe, there's still time to whip up a batch. What's cooking at your place this weekend? (And we are indebted to Railea Don for this wonderful iconic recipe ❤️}

Ingredients
Cake
125 grams butter (unsalted)
185 grams Caster (Superfine) Sugar
2 eggs
250 grams Self-Raising (Self-Rising) flour (1 2/3 cups)
1/2 cup milk or fresh orange juice
Icing
500 grams icing (confectioners) sugar
3 tablespoons best quality cocoa powder (unsweetened)
1 tablespoon butter (unsalted)
1 cup hot water
250 grams shredded or desiccated coconut

Instructions
Preheat the oven to 180°C. Line a 28 x 19 x 4 cm lamington tin.

To make the cake, cream the butter and sugar until the sugar is dissolved.

Add the eggs one at a time, beating after each addition.

Gradually add the flour, alternating with the milk or orange juice.

Mix together well, then pour the mixture evenly into the prepared tin.

Bake for 30 minutes, or until a skewer inserted into the cake comes out clean. Allow the cake to cool completely.
Cut the cake into 4 cm squares, trimming the edges if necessary.

Mix the icing sugar and cocoa together in a bowl.

Put the butter into the hot water to melt, and mix into the icing sugar mixture until thick and smooth.

Drop the cake squares into the chocolate, ensuring the cake is fully covered, then remove very quickly. Drain the cake on a wire rack for a few seconds. Using a large cooking fork, roll in the coconut.
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#lamongtons #australiaday #australiaday2021 #australiansummer #dessert #desserts #chocolatedesserts #bakinginspo #cookinginspo #chocolate #chocolatelover
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You can now pre order our beautiful organic cotton aprons via our website for dispatch mid Feb. We sold out of our first run in December and we'd love to order some more for all of you who missed out.

They are comfortable, durable and highly functional (so many pockets!), the ultimate kitchen accessory which will allow you to be as messy as you want - in style! Manufactured ethically in Australia by @creamcollection_pro we can offer you 2 sizes - small (Merelyn, Natty wear) or regular (Lisa, Jaks wear) - so head to our website and order yours today! Just click the link in our bio.
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#aprons #organiccotton #kitchenaccessory #mothersday #mothersday2021 #giftideas
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