A dark and dense chocolate cake enveloped in glossy ganache icing.
If you gave up chocolate for Lent (or even if you didn't) this decadent Easter chocolate cake is the ultimate way to celebrate. It serves 8-12 people, so it's brilliant for treating the whole family for tea over the Easter long weekend. The two layers of sponge are separated by the same ganache that's used to ice the cake. Remember to ice and decorate it on the serving plate, as it's almost impossible to move once decorated. We've finished the cake with mini eggs, and gone for a rustic texture to the ganache. This looks really festive for Easter. However, if you prefer a classier finish, make it super smooth and top with shavings of dark and white chocolate.
- 150g unsalted butter, at room temperature
- 150g light muscovado sugar
- 40g cocoa
- 150g self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 2 medium, free-range eggs
- 1 tsp vanilla extract
- 142ml soured cream
- 2 tbsp golden syrup
For the ganache:
- 250ml double cream
- 250g dark chocolate such as Bournville
- 1 chocolate flake, crumbled
- 120g tub mini eggs
- Heat oven to 180°C/350°F/Gas mark 4. Grease and line 2 x 18cm 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 this Easter chocolate fudge cake
If you want the finish on your ganache to be nice and smooth, it needs to be quite cool when you're applying it. As you work with it, it may warm up and get harder to handle. If so, pop it in the fridge for 10 minutes before you give it another go.
As the ganache on this Easter chocolate cake is made with cream, it's best to store any leftover cake in the fridge, in an airtight container. The cream can go off if left out on the side.
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Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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