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.
