Chocolate Easter Cake Recipe

Name: Chocolate Easter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 tablespoon instant coffee powder dissolved in 125ml hot water; 7/8 cup butter; 2 3/8 cups dark chocolate chopped; 2/3 cup self-raising flour; 2/3 cup plain flour; 1 2/3 cups muscovado sugar light; 1 2/3 cups caster sugar; 1/4 teaspoon baking powder; 4 2/3 tablespoons cocoa powder; 3 eggs; 5 1/16 tablespoons buttermilk; 7/8 cup whipping cream; 1 Flake, roughly crumbled; chocolate eggs Assorted, to decorate

Servings: persons

1 tablespoon instant coffee powder dissolved in 125ml hot water
7/8 cup butter
2 3/8 cups dark chocolate chopped
2/3 cup self-raising flour
2/3 cup plain flour
1 2/3 cups muscovado sugar light
1 2/3 cups caster sugar
1/4 teaspoon baking powder
4 2/3 tablespoons cocoa powder
3 eggs
5 1/16 tablespoons buttermilk
7/8 cup whipping cream
1 Flake, roughly crumbled
chocolate eggs Assorted, to decorate

1
Preheat the oven to 300u00b0F. Grease and flour a 9 inch springform pan. Dissolve the instant coffee in 1/2 cup hot water in a small saucepan. Add the butter and 1/2 of the chopped chocolate. Stir over low heat until chocolate is melted. Set aside.
2
Mix the eggs and buttermilk in a small bowl. Mix the flours, sugars, cocoa powder and baking powder in a large bowl. Beat in the egg mixture with an electric mixer on medium speed until smooth. Beat in the chocolate mixture until well blended. Pour into the springform pan and smooth the top with a spatula.
3
Bake for 1 1/2 hours or until a skewer inserted into the center comes out clean. Cover the pan with foil after 1 hour. Cool the cheesecake, uncovered, in the pan on a wire rack. Remove the cheesecake from the springform pan.
4
Heat the cream and remaining chocolate in small saucepan on low heat until the chocolate is melted. Spread over the top and sides of the cake. Refrigerate for 30 mins. Garnish with the chocolate curls and the chocolate eggs.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon instant coffee powder dissolved in 125ml hot water, 7/8 cup butter, 2 3/8 cups dark chocolate chopped, 2/3 cup self-raising flour, and more.

Yes, Chocolate Easter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Easter Cake

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