This chocolate cake is foolproof even for the most unconfident of bakers. A simple chocolate sponge that's covered in a chocolate ganache and mini chocolate eggs, it's the perfect Easter celebration cake.
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
283
Ingredients
For the cake
75g
(3oz) butter, melted, plus extra to grease
150g
(5oz) golden caster sugar
4
large eggs, beaten
125g
(4oz) self-raising flour
1Tbsp.
vanilla extract
15g
(½oz) cocoa powder
100g (3½oz) dark chocolate, minimum 50% cocoa solids, finely chopped
For the topping
100g
(3½oz) dark chocolate, minimum 50% cocoa solids, broken into pieces
50g
(2oz) butter, chopped
Small Easter chocolates to decorate
Directions
Step 1
Preheat the oven to 190°C (170°C fan) mark 5. Grease and line a 20.5cm (8in) round cake tin with greaseproof paper. Put the sugar and eggs into a bowl and beat with an electric hand whisk until the mixture is thick, foamy and the beaters leave a ribbon-like trail.
Step 2
Add the flour, vanilla, melted butter, cocoa powder and chocolate to the mixture, then fold everything together with a metal spoon. Pour into the tin and bake for 40min or until a skewer comes out clean. Cool on a wire rack.
Step 3
For the topping, melt the chocolate and butter in a glass bowl over a pan of simmering water, making sure the base doesn't touch the water. Resist the urge to stir it whilst it's melting, otherwise it may congeal into a thick mass. When melted, stir gently until smooth.
Step 4
Once cooled, put the cake on a stand and pour the topping over, letting it dribble over the edges. Arrange the chocolates and eggs on top and leave to set for at least 30min before slicing.
Per Serving:
Calories: 283
Total carbs: 32 g
Sugars: 24 g
Total fat: 16 g
Saturated fat: 9 g
These chocolate cake recipes come into their own around the Easter bank holiday 🪺
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
