Normally when I see a meal or a recipe, I then change it or add to it to make my own inspired version of it. However, when I made this cake that I saw Ree Drummond make, it needed no amendments whatsoever!
Moist, fudgy, chocolaty cake with the most divine chocolate icing makes this the best Easter chocolate cake ever.
The Best Ever Chocolate Easter Cake
Moist, fudgy, chocolaty cake with the most divine chocolate icing makes this the best Easter chocolate cake ever.
Ingredients
- 2 cups of all purpose flour
- 2 cups of sugar
- 2 large eggs
- 2 sticks butter
- ½ a cup buttermilk
- 1 tsp of vanilla extract
- 1 tsp of baking soda
- 4 heaped tsp cocoa powder
- pinch of salt
- 1 cup of boiling water
For the Icing
- 1 ¾ sticks of butter
- 4 heaped tb sp of cocoa powder
- 6 tbsp of milk
- 1 tsp of vanilla extract
- 1 lb of powdered sugar
- Large bag of mini eggs for topping
Instructions
- Preheat the oven to 350 degrees F.
- Line a large sheet pan or baking tin with parchment paper. The batter will not stick but I use this to help me lift the cake out in one to slice on a cutting board once baked and cooled.
- Combine the flour, sugar and salt in a large bowl. In a mixing jug combine the buttermilk, baking soda, vanilla and eggs and whisk to combine.
- Melt the butter in a medium saucepan and add in the cocoa. Once the butter is completely melted add in the cup of boiling water. Allow it to boil for a few seconds then turn off the heat.
- Pour this chocolate mixture into the flour mixture and stir to combine and cool down the mixture. Pour in the egg mixture and stir again until you have a smooth batter.
- Pour the cake batter into the lined baking tin and place in the oven to bake for around 20 minutes until a toothpick inserted into the center of the cake comes out clean.
- Whilst the cake is baking, prepare the icing. Melt the butter in a saucepan and add in the cocoa and whisk until smooth. Add in the milk and powdered sugar and vanilla and mix until combined.
- As soon as the cake is removed from the oven and still hot, pour the icing over the top of the cake and allow to cool.
- Once cooled slightly but still soft, place the chocolate eggs all over the top of the cake and press down gently.
- Once cooled completely, lift out of the tin and onto a cutting board and slice into even portions.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.
