Chocolate Easter Cake With Buttercream Icing Recipe

Name: Chocolate Easter Cake With Buttercream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cocoa powder; 2 sticks butter, softened or margarine; 1 1/4 cups sugar; 2 cups self-raising flour; 1 tsp baking powder; 4 None eggs; 2 sticks butter, softened; 4 cups powdered sugar; 4 tbsp cherry jam; None None chocolate mini eggs, to decorate; None None coarsely grated plain chocolate, to decorate

Servings: persons

1
Preheat the oven to 350u00b0F. Grease 2, 8 inch cake pans and line the bottoms with parchment paper.
2
Mix the cocoa powder in a bowl with 4 tbsp of boiling water to make a thick, smooth paste, adding a little extra water if the mixture is too dry. Set it aside to cool slightly. In a large bowl, mix the butter, sugar, flour, baking powder, eggs and cocoa paste using an electric mixer for 2-3 mins, until the mixture is soft and creamy. Divide the batter equally between the two pans and level the surfaces with the back of a spoon. Bake in the oven for about 35 mins, until springy to the touch and slightly shrinking from the sides of the pan. Leave the cakes to cool for 5 mins in the pans before turning out onto a wire rack.
3
Meanwhile, combine the butter and powdered sugar in a bowl and beat with an electric mixer until soft and creamy. Mix in 1 tbsp of boiling water until the mixture is soft, light, and spreadable.
4
If the cakes have risen in the middle cut the tops off to make them level. Place one cake, upside down, on a plate or board, spread the jam over it and spread about a quarter of the buttercream on the jam. Put the other cake on top, right side up, and spread the remaining buttercream over the top and sides of the cake, making a swirly pattern with a small round-bladed knife. Arrange the mini eggs on the top and sprinkle the cake with grated chocolate.

1903

kcal

Calories

104

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup cocoa powder, 2 sticks butter, softened or margarine, 1 1/4 cups sugar, 2 cups self-raising flour, and more.

Yes, Chocolate Easter Cake With Buttercream Icing 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.

That's it — enjoy your meal!

Chocolate Easter Cake With Buttercream Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions