Easter egg chocolate cake
What could be better than a chocolate cake with Easter eggs? Our delicious rich cake is filled with jam and decorated with mini Easter eggs of all sizes. The perfect Easter treat!
Ingredients
For the chocolate cake
- 250 gr all-purpose flour
- 300 gr sugar
- 75 gr cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- 200 ml whole milk
- 100 ml vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 250 ml water, boiling
- 100 gr strawberry jam
For the frosting
- 200 gr butter, softened
- 50 gr cocoa powder
- 600 gr icing sugar
- 1 tsp vanilla extract
- 3 tbsp whole milk
For the topping
- Chocolate Easter eggs of differing sizes
Instructions
- Preheat oven to 175 ºC.
- Spray a 20cm cake mould with baking spray to avoid the cake from sticking.
- FOR THECHOCOLATE CAKE:
- In a large bowl, add flour, sugar, cocoa, baking powder and salt. Whisk until combined.
- Pour in milk, vegetable oil, eggs, and vanilla extract. Mix, then carefully add boiling water and gently whisk until the batter has no lumps.
- Fill the cake mould with batter and bake for 35-45 minutes.
- Take the cake out of the oven and let it cool down for 1 hour.
- Remove the cake from the mould and cut it in half. Fill with strawberry jam.
- FOR THE FROSTING
- In a large bowl, whip the butter and cocoa. Stir in vanilla extract and icing sugar.
- Pour milk and whisk until combined and smooth.
- Frost the top and sides of the cake.
- Top with chocolate Easter eggs halved
