Chocolate Easter Cake

10 minutes + 1 hour Serves 10


  • ½ cup cocoa powder
  • ½ cup boiling water
  • 185g butter, softened
  • 1 ½ cups firmly packed brown sugar
  • 3 eggs
  • 1 ½ cups self-raising flour
  • ½ cup plain flour
  • ¼ tsp bicarbonate of soda
  • ¾ cup milk
  • 2 tsp vanilla extract
  • 2/3 cup thickened cream
  • 400g eating-quality milk chocolate, chopped
  • Assorted mini chocolate Easter eggs for decorating
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How to Whip the Perfect Cream


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

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

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

4. 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.

5. Meanwhile, to make 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.

6. Spread frosting over top and side of cake and decorate with Easter eggs.

Tip: Short on time? Grab a ready made iced chocolate cake from our in-store bakery and decorate with Easter eggs.

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