Such a simple Easter cake that looks and tastes amazing!
When chocolate cake and Easter eggs meet it is true love. What better way to celebrate Easter with family and friends than to make an Easter egg surprise piñata cake. Rich with chocolaty goodness.
Here’s how it’s done….
Start by sifting and combine all the dry ingredients.
Time to melt the chocolate….it’s hard not to lick the spoon! I used dark chocolate to make the cake rich but if you want extra sweetness use dairy milk.
While you are waiting for the chocolate to cool, it’s time to mix all the remaining ingredients. Butter and sugar first until light and fluffy or say around two minutes of beating on high, making sure butter is softened first.
Add eggs one at a time, making sure to mix well after each one. Then add vanilla. Here is my favourite part – chocolate in all its richness is added and then mixing half dry ingredients and milk, repeat again until all are mixed together.
Preheat your oven to 160 degrees Celsius (320 Fahrenheit). To get the look of the deep piñata I have used a 15 x10cm (6 x 4 inch) round tin so the cake is tall and deep. This allows for more Easter eggs to be squeezed inside.
Bake for 55 minutes or until skewer comes out clean. I like to remove the cake whilst it’s slightly gooey in the centre so that it stays moist.
Let the cake cool for around 1 hour and then begin cutting a round hole to create the piñata. I used a small scone cutter however a small glass could be used to create the circle. Once the circle has been removed dig out the centre of the cake, leaving a little layer at the bottom of the cake. I may have taste tested a scoop or two.
Here comes the fun part… Easter eggs and lots of them. Really pack them in.
It’s time to make the icing. This is my never fail dark chocolate icing that is so thick and sweet that once you try it you will never want to make another icing again. See recipe link for full details.
I made this icing extra thick so it covers the eggs nest. Add an extra cup of icing sugar if you think it needs it. Using a small spatula apply a big dollop of icing in the centre to cover the eggs nest and then smooth over entire cake.
Now for the finishing touch! To create the eggs nest I used five medium size chocolate eggs keeping them close together and then filled with m&m’s speckled crispy eggs to match the centre of the cake. Add a cute Easter character on top and you are finished.
To get the best effect when cutting the cake cut a big slice so the eggs nest easily falls out.
- 11/3 cups plain flour
- 3 tablespoons Cocoa
- 1 teaspoon baking powder
- ½ teaspoon bicarb soda
- 250 grams (9 ounces) dark chocolate
- 225 grams (8 ounces) unsalted butter
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- 4 eggs
- ½ cup buttermilk
- 250 grams (9 ounces) butter
- 4 cups pure icing sugar
- 3 tablespoons cocoa
- ½ cup of milk
- 250 grams dark chocolate
- Preheat oven to 160 degrees Celsius (320 Fahrenheit)
- Grease 15 x 10 cm (6 x 4 inch) baking tin
- Break chocolate into small pieces and melt in microwave for approx 60 seconds on low heat
- Sift together all dry ingredients
- In a separate dish beat room temperature butter and sugar together until fluffy then add vanilla
- Add eggs one at a time and mix well after each addition on medium speed, once eggs have been combined add cooled chocolate and mix on medium speed until combined
- Add half the sifted ingredients to the butter chocolate mix and half butter milk, repeat again until all dry ingredients have been added
- Texture of the mix is almost mousse like so add to greased cake pan
- Bake for 45-55 minutes or until skewer comes out clean
- Cool in pan for 15 minutes before removing to wire baking rack to cool
- Allow cake to cool for 1 full hour on the backing rack before cutting
- Use a small scone cutter or glass to cut small round hole
- Spoon out cake with a small teaspoon for best results, leaving a small amount at bottom of cake
- Fill centre with Easter eggs then make icing
- Break chocolate into small pieces and melt in microwave for approx 60 seconds on low heat or until melted
- Place cubed softened butter in large bowl
- Beat for three minutes on high or until fluffy
- Add sifted icing sugar gradually mixing well after each
- Sift in cocoa and mixed until combined
- Add in milk gradually and mix
- This icing recipe is extra thick so the centre eggs are easily covered, so if you have a thin consistency after milk is combined add extra an cup of icing sugar
- Mix in melted dark chocolate until combined
- Now for the fun part. Begin icing your cake, suggest covering eggs in the centre first so using a small flexible spatula place a big dollop of icing to cover and then cover the rest of the cake and smooth out.