Easter recipes

Chocolate Easter egg cake

How can you improve on chocolate cake?
Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon

Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon


This classic chocolate cake is topped with creamy Easter eggs to create a festive dessert perfect for celebrating with loved ones.

Looking for more Easter desserts?


Chocolate easter cake
Milk chocolate frosting


Chocolate easter cake


Combine cocoa and water in a small bowl; whisk until smooth. Cool.


Preheat the oven to moderately slow (160°C/140°C fan-forced). Grease a deep 22cm round cake pan, line base with baking paper.


Beat butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until combined. Transfer mixture to a large bowl.


Stir in sifted flours and soda, then milk, vanilla and cocoa mixture. Pour mixture into prepared pan. Bake for about 1 hour 10 minutes or until cooked. Stand for 10 minutes before turning onto a rack to cool.


Meanwhile, to make milk chocolate frosting; combine chocolate and cream in a small saucepan, stir over a very low heat until smooth. Transfer to a bowl. Refrigerate, stirring frequently, until a spreadable consistency.


Spread frosting over top and side of cake, decorate with chocolate eggs and coloured decorations.

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