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Easter Chocolate Cake w

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Prep Time 20 minutes
Cook Time 35 minutes
Course: Dessert
Cuisine: American
Calories: 614
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake:
  • 1 ¾ cups 220 g all-purpose flour
  • ¾ cup 75 g Dutch-processed cocoa powder
  • 2 cups 400 g granulated sugar
  • 2 teaspoons baking soda 1 teaspoon baking powder, 1 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup 240 ml buttermilk, room temperature
  • ½ cup 120 ml vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup 240 ml hot strong coffee (or hot water + 1 tsp instant coffee)
Chocolate Ganache Frosting:
  • 8 oz 225 g good-quality dark chocolate, chopped
  • 1 cup 240 ml heavy cream
  • 2 tablespoons unsalted butter softened
  • Pinch of salt
For Decoration:
  • 1 family pack of Cadbury Mini Eggs or any speckled chocolate eggs
  • Optional: shredded coconut toasted for a nest effect
  • Optional: chocolate bunnies sprinkles, or edible flowers

Equipment

  • 9 x 13-inch baking pan (or two 8-inch round pans for a layer cake)
  • Electric mixer, whisk, mixing bowls, parchment paper, wire rack

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease a 9 x 13-inch pan and line with parchment paper. Brew 1 cup of strong hot coffee and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until fully combined.
  3. Add Wet Ingredients: Add eggs, buttermilk, oil, and vanilla. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
  4. Add Hot Coffee: Slowly pour in the hot coffee while mixing on low speed. The batter will be very thin and pourable - this is exactly right. A thin batter creates the fudgy texture.
  5. Bake: Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely on a wire rack before frosting.
  6. Make the Ganache: Place chopped chocolate in a heatproof bowl. Heat the cream until it just starts to simmer. Pour over the chocolate and let it sit for 3 minutes. Stir from the center outward until smooth. Whisk in the butter and salt. Let it sit for 30-40 minutes until thick and spreadable.
  7. Frost and Decorate: Spread the ganache evenly over the cooled cake. While still soft, press in the Mini Eggs (some whole, some crushed) for that signature Easter look. Slice and serve.

Notes

  • The coffee trick: Don't skip it. Hot coffee unlocks deep chocolate flavor. The cake won't taste like coffee at all.
  • Dutch-processed cocoa: Look for Valrhona, Droste, or Hershey's Special Dark. Regular cocoa makes the cake taste flat.
  • Decorate at the right time: Add Mini Eggs while the ganache is still soft so they stick properly.
Storage: Cover at room temperature for 3-4 days. Freeze the unfrosted cake for up to 2 months.