Good Housekeeping UK

Easy Chocolate Cake

Perfect for birthdays, this foolproof chocolate cake is indulgent and impressive

By The Good Housekeeping Cookery TeamUpdated: 02 January 2019

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

75 g
(3oz) butter, melted, plus extra to grease
150 g
(5oz) golden caster sugar
4
large eggs, beaten
125 g
(4oz) self-raising flour
1 Tbsp.
vanilla extract
15 g
(½oz) cocoa powder
100g (3½oz) dark chocolate, minimum 50% cocoa solids, finely chopped

For the topping

100 g
(3½oz) dark chocolate, minimum 50% cocoa solids, broken into pieces
50 g
(2oz) butter, chopped
Small Easter chocolates to decorate

Directions

1. 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.
2. 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.
3. 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.
4. 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.