This mouth-watering Easter chocolate fudge cake serves 8-12 people making it ideal for sharing at Easter.
This Easter chocolate fudge cake has a rich chocolate sponge and luxurious, glossy chocolate ganache. It takes just 25 minutes to bake. Top with Mini Eggs and chocolate flakes to serve.
- 150g unsalted butter, at room temperature
- 150g light muscovado sugar
- 40g cocoa
- 150g self-raising flour
- 1tsp baking powder
- ½ tsp bicarbonate of soda
- 2 medium, free-range eggs
- 1tsp vanilla extract
- 142ml soured cream
- 2tbsp golden syrup
- For the ganache:
- 250ml double cream
- 250g dark chocolate such as Bournville
- To decorate:
- 1 chocolate flake, crumbled
- 120g tub mini eggs
Heat oven to 180°C (gas mark 4). Grease and line 2x18cm sandwich tins.
Beat together the butter and sugar until pale.
In a separate bowl, sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt; mix well. Add to the creamed butter and sugar.
In a jug, whisk the eggs with vanilla, soured cream and syrup. Pour over the dry ingredients and beat together. Divide the mixture equally between the tins.
Bake for 20-25 mins until springy. Leave to cool for a few mins, then transfer to racks to cool completely.
For the ganache, put the cream and chocolate into a bowl over barely simmering water. Heat gently until the chocolate has melted. Remove from the heat and stir briefly, until combined and smooth (don’t overstir).
Allow to cool for 1 hr, or until thick enough to spread.
Use slightly less than half to sandwich the cakes together. Spread remaining ganache over the cake, then decorate with flakes and mini eggs.
Top tips for making Easter chocolate fudge cake
As the ganache on this Easter chocolate fudge cake is made with cream, its best to store any leftover cake in the fridge in an airtight container as the cream can go off if left out on the side.