This Easter egg cake is a truly spectacular Easter dessert. Filled to the brim with chocolate eggs and with the added fun element of a smash surprise, the whole family will be clamouring for a piece of this cake.
This cake is also a great post-Easter dessert to use up any leftover chocolate eggs. Looking for baking ideas with leftover hot cross buns?
Ingredients
Method
Lightly grease a 1.25 litre, 16cm wide, round bowl. Line with plastic wrap.
In a large saucepan, stir chocolate, butter and syrup together over low heat until melted.
In a large bowl, combine rice bubbles and coconut. Pour over chocolate mixture, stirring until combined.
Press mixture into the base and sides of bowl, ensuring edges are level (pack and flatten with a palette knife). Chill 1 hour to set.
Using plastic wrap to lift, remove shell from bowl. Fill with Easter chocolates, and then top with a serving plate. Invert.
Pour over melted milk chocolate letting it drizzle down on sides. Sprinkle with hundreds and thousands. Chill until set.
Ingredient swap
If preferred, you can use dark chocolate melts in place of the eating chocolate.
Test Kitchen tip: melting chocolate
Be careful not to overheat the chocolate during melting, to prevent it from burning.
Easter egg cake alternatives
For more Easter cake inspiration, see our recipe for a beautiful Easter carrot cake with buttercream & caramel sauce. Or, for another kid-approved option, try our Easter bunny cake or this chocolate Easter egg cake.
If you’re looking for more Easter dessert ideas, this list has sweet treats from homemade chocolate freckles to hot cross bun recipes and traditional Easter biscuits.
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