Chocolate Easter Cake

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

 Servings: 10 slices

Ingredients

For chocolate cake:

1.5 cups all-purpose flour (220 grams)

1.5 cups superfine sugar , see note 1 (300 grams)

1.5 teaspoons baking soda

1.5 teaspoons baking powder

2 large eggs , at room temperature

1 cup milk , at room temperature (250 milliliters)

½ cup vegetable oil (120 milliliters)

⅔ cup boiling water (160 milliliters)

¼ cup unsweetened cocoa (40 grams)

For chocolate filling/frosting:

8 ounces cream cheese (240 grams)

8 ounces mascarpone (240 grams)

¼ cup powdered sugar (40 grams)

4 ounces dark chocolate , 70% cocoa content, see note 2 (120 grams)

For decoration:

cadbury’s mini chocolate eggs

chocolate shavings

Instructions 

For chocolate cake: Preheat oven to 350 Fahrenheit (180 Celsius). In a mixing bowl, stir together flour, sugar, baking soda and baking powder. Add eggs, milk, oil and mix together (with a wooden spoon or electric whisk) until combined. Pour in boiling water in 3 stages, stirring/mixing well after each addition.

Pour the batter in an 8-inch (20-centimeter) cake pan lined with baking parchment (bottom and sides). See note 4.

Bake at 350 Fahrenheit (180 Celsius) for about 1 hour or until an inserted skewer comes out clean.

Cool completely before frosting (see note 5).

For chocolate filling/frosting: In a mixing bowl, whisk together cream cheese, mascarpone and sugar until smooth. Pour in cooled melted chocolate in 3 stages, while whisking until you get smooth frosting.

To assemble chocolate cake: If your cake raised too much and is uneven, cut off some of the top, making it leveled. Now, cut the cake in half. Spread ½ of the frosting over the bottom half. Cover it with the top part and frost the top as well as the sides with the leftover frosting.

Decorate with chocolate shavings and mini chocolate eggs (see note 6).

Enjoy!

Notes

Superfine sugar = fine granulated sugar. It is not powdered sugar.

Bittersweet/semisweet chocolate will also work.

Cooking time may vary. This will depend on your oven, type of cake pans, the position of them in the oven,… For that reason, please keep an eye on the cake when making it for the first time.

You can divide the batter into 2 same-size pans. Just note that cooking time will be shorter, maybe by 15-20 minutes so make sure to keep an eye on the cakes.

You can bake the chocolate cake in advance and finish it off the following day. Just make sure to cool it completely before wrapping it in plastic wrap.

If making the whole cake in advance and storing it in the fridge, I recommend decorating with mini eggs right before serving. You can decorate with anything you like – Easter bunnies, chicks, chocolate eggs,…

There is enough frosting to fill the cake and to frost it. However, using too much to fill the cake will result in having only a little to frost it so don’t over-do it!

This cake can serve 10-12 people.

The preparation time consists of making a chocolate cake sponge and assembling it. The time needed to make frosting is not including in the prep time as this can be done while the cake is in the oven. Count with about 10 minutes + about 20 minutes for cooling chocolate.