This Easter Egg Cake is a delicious rich chocolate fudge cake filled with chocolate buttercream and crushed mini Easter eggs and frosted with more chocolate buttercream, making it the ultimate chocolatey Easter dessert.
My local supermarkets had Easter eggs on display right after Valentine. Each time I walked past the eggs I had to resist the urge to grab one, but I kept saying to myself …. ChiChi hold on until Easter. Now I have no reason to hold on. It’s EASTER!!!!!!!!!
After seeing all that chocolate for weeks, my brain has been screaming chocolate cake, chocolate cake. A very chocolatey chocolate cake. And this Easter Cake can’t be any more chocolatey. See how many times I used chocolate in this paragragh. *Inserts thinking face emoji*
My usual chocolate cake recipe contains cocoa powder and oil. I switched uo the recipe by adding melted dark baking chocolate and swapping oil for butter. Baking chocolate is unsweetened or very lightly sweetened chocolate which contains 50% cocoa solids and cocoa butter. You can find baking chocolate in the baking section of supermarkets.
The addition of melted chocolate to the cake batter results in a rich, moist chocolate fudge cake. Result!!!
Now the chocolate buttercream. It is creamy, silky, rich and very chocolatey. For the buttercream, I used regular chocolate. I always use chocolate I enjoy eating to make ganache or buttercream as the flavour of the chocolate will affect the taste of it.
As I wanted a rather tall cake, each layer of cake was split into two. Then filled with chocolate buttercream and crushed Easter eggs. At first I tried chopping the eggs with a knife but that didn’t work, so I used a marble pestal to crush them.
Cutting through the layer of this cake is a bit tricky because of the crunchy shell of the mini Easter eggs. You will meet some resistance. But that should not deter you from making this delicious cake. It is so worth it.
Happy Easter everyone.