Easter cake showstopper recipe!

An Easter showstopper centrepiece made from a chocolate fudge cake for the base and decorated with Kit Kats around the side, chocolate fingers, malteesers, minstrels and mini eggs to decorate the top!

I love Easter, it’s one fo my favourite times of the year with the promise of spring on the horizon, cute chicks, lambs bouncing around the fields, bright yellow daffodils and lots and lots of chocolate. My idea of heaven!

This turned out to be an absolutely MASSIVE bake and getting to the end result took a lot of ingredients, feel free to scale down or even half the recipe to suit your own requirements. Watching the family tuck into this cake was a bit like the chocolate cake scene from Matilda – it was that big. There was loads left over and that makes for happy builders in the Treasure household this week, I am the hostess with the mostess ;-)

Easter cake made from a chocolate fudge cake and decorated with different chocolate for a real showstopper

When deciding which cake to make for Easter I had a quick browse on Pinterest for inspiration and although there are some marvellous creations on there I thought it best to attempt something a bit easier that still has the wow element. I will be making some smaller Easter cakes in the next week or so but for now, let me show you how to make this Easter ‘eggstravaganza’ of a cake, a real showstopper and brilliant centrepiece for your Easter Sunday lunch table.

Recipe for a chocolate Easter cake

An Easter showstopper centrepiece made from a chocolate fudge cake for the base and decorated with Kit Kats around the side, chocolate fingers, malteesers, minstrels and mini eggs to decorate the top!

Ingredients for the main chocolate fudge cake

  • 600 grams plain flour
  • 300 grams golden caster sugar
  • 175 grams light brown muscovado sugar
  • 75 grams best-quality cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 4 large eggs
  • 142 millilitres sour cream
  • 1 tablespoon vanilla extract
  • 225 grams unsalted butter (melted and cooled)
  • 125 millilitres corn oil
  • 325 millilitres chilled water

Ingredients for the fudge icing

  • 225 grams dark chocolate (minimum 70% cocoa solids)
  • 275 grams unsalted butter (softened)
  • 300 grams icing sugar (sifted)
  • 1 tablespoon vanilla extract

Method (cake)

  • Preheat the oven to 180 degrees
  • Butter and line two 10 inch sandwich tins (or smaller if you don’t want a Matilda-esque cake)
  • In a large bowl mix together the flour, sugars, cocoa, baking powder, bicarb and salt.
  • In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended.
  • Using a freestanding or handheld electric mixer beat together the melted butter and corn oil until just blended then beat in the water.
  • Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
  • Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.

Method (icing)

  • Melt the chocolate in the microwave – 2-3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.
  • In another bowl beat the butter until it’s soft and creamy and then add the sieved icing sugar and beat again until everything’s light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
  • Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.

Next is the fun part, you could add any decorations you please but I find KitKats are a really sturdy support around the cake and stop any of the top decorations sliding off. Chocolate fingers would also work but not on a cake of this size, you would have to downsize if you decide to use those.

Ingredients for the decoration

  • 12 four-finger Kit Kats (I know!!)
  • Two packets of mini eggs
  • One large pack of minstrels
  • One large pack of malteesers
  • Pack of chocolate fingers to use as dividers
  • A few little chicks and a pretty ribbon for a final Easter flourish.

Decorate your cake by sticking the Kit Kats around the outside to your already iced cake, then use chocolate fingers to divide the cake into four triangles, add the mini eggs to two of the triangles, and the minstrels and malteesers to the other two. You can then remove and eat the chocolate fingers or push them into the cake so they can’t be seen.

Now go and wow your guests with your Easter masterpiece and don’t forget to pin this recipe to your Easter inspiration Pinterest board!

An Easter showstopper centrepiece made from a chocolate fudge cake for the base and decorated with Kit Kats around the side, chocolate fingers, malteesers, minstrels and mini eggs to decorate the top!

Do you bake for Easter? Let me know if you make this Easter cake or tell me in the comments about your centrepiece. I’d love to see your creations so do tag me @MrandMrsTplus3 in any of your social media snaps so I can see what you’ve made!

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