Easter cake

An Easter dessert made entirely of chocolate: the Easter cake ! We love its soft texture accompanied by a creamy chocolate ganache. For decoration, we add a few small Easter eggs, and that's it...

What you will like about this Easter cake

• flavors : chocolate, chocolate, chocolate! For Easter you need what you need!
• texture : the cake is very soft, the ganache is creamy (and there will be extra ganache for each part).
• difficulty level : quick to prepare, you can make the ganache while the cake is baking. To make this recipe you will need a bundt cake mold like me (or a little bigger) or a kouglof mold. The important thing is that there is a hole in the center to add small eggs for decoration.

The choice of ingredients

• brown sugar + whole cane sugar : it is really interesting for the taste to have a mixture of these two sugars, particularly to enhance the chocolate. This gives a deeper, more gourmet flavor.
• vanilla : I use natural vanilla extract as a flavor enhancer. A must!
• liquid cream : I use 30% liquid cream to add more softness to the Easter cake.
• bitter cocoa : we put it in the cake to give it a good chocolate taste but also as a sprinkle in the buttered mold for a beautiful shine once cooked.

How to make an Easter cake?

1. On fat and we sprinkle the cocoa mold
2. We beat the butter and sugars
3. We add the others wet ingredients
4. Separately, we mix the dry ingredients
5. Is the incorporates in the dough
6. We add theHot water
7. We pour the dough in the pan
8. On bake !
9. We prepare the chocolate ganache
10. We drop it off with a spoon on the cake
11. We add the little Easter eggs in the middle as decoration
12. We enjoy!

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making your Easter nest a success

• finely grease the mold (do not leave any pieces of butter) and don't forget the bitter cocoa sprinkled: this adds a slightly shiny and intense finish to the Easter cake.
• beat the butter and sugars well for a creamy texture: this contributes to the final softness.
• do not overmix when adding the flour : just what is necessary, always for the final softness.
• wait 15 minutes before unmolding the cake to avoid any risk of breakage.

How to store Easter cake?

This Easter cake can be stored at room temperature (under an airtight cover) for up to 3-4 days. This will keep it nice and moist.

It can also be placed in the refrigerator, but be careful, it will lose some of its softness...

Other recipes to try

If you like chocolate desserts, then I advise you to take a look at these other recipes from the blog:

• Liège chocolate
• Neapolitan House
• Soft chocolate chip cookies
• Fondant chocolate mascarpone cake
• Soft chocolate cupcakes
• Melting chocolate truffles

If you make this Easter cake, please rate the recipe below and tag @liliebakery on Instagram so I can see your pretty Easter nests!

Chocolate Easter Cake (Easter Nest)

5 on 10 votes

A chocolate crown cake where you can hide pretty little Easter eggs!

Amount : 8 people

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Prepare in advance 25 minutes min

Cook time 50 minutes min

Total 1 time h 15 minutes min

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• KitchenAid Electric Mixer
• KitchenAid artisan pastry robot 4,3L
• Bundt cake mold 1,5L

Ingredients 

Chocolate cake

• 220 g softened butter
• 200 g light brown sugar
• 50 g dark brown sugar
• 1 cs natural vanilla extract
• 3 large eggs at room temperature
• 160 g heavy whipping cream 30% at room temperature
• 260 g all-purpose flour
• 1 cc salt
• 1 cc baking soda
• 50 g bitter cocoa + for the mold
• 120 g Hot water

Chocolate ganache

• 130 g dark chocolate pastry 52% cocoa
• 130 g heavy whipping cream 30%

Décor

• Chocolate Easter eggs (packaged or not)

Prepare in advance 

Chocolate cake

• Preheat the oven to 165 ° traditional heat.
• With melted butter, grease a bundt cake mold or kouglof mold with a brush (mine is 1,5L but you can use a little larger). Sprinkle the inside of the mold with bitter cocoa and tap to remove the excess (this will give a shine to the cake).
• In a food processor or mixer, beat the soft butter with the brown sugar and the whole grain sugar until very creamy, about 5 minutes.
• Incorporate the vanilla then the eggs one by one, mixing between each. Finish with the cream.
• Separately, mix the cocoa, flour, baking soda and salt.
• Incorporate these dry ingredients in two batches into the dough, mixing just until necessary (do not overmix). It's thick and that's normal. Add hot water to the dough to obtain a smooth texture.
• Pour the dough into the mold and bake for around 55 minutes: this varies a lot depending on your mold and your oven. You have to watch and stick a wooden pick in to see if it is cooked: it should come out with a few crumbs.
• Leave to cool in the mold for 15 minutes then invert onto a rack to cool completely.

Chocolate ganache

• Roughly chop the chocolate and place in a heat-resistant container.
• In a small saucepan, heat the cream until lightly boiling. Then pour over the chocolate. Leave to rest for 1 minute then mix to obtain a smooth ganache.
• Wait until the ganache takes on a consistency: neither too liquid nor too thick to be poured on top of the cake. You can speed it up by putting it in the refrigerator but be careful that it doesn't harden too much.
• Pour the ganache with a tablespoon on top of the cake. Wait for the ganache to set a little (it will remain creamy). Add the small golden eggs in the center for decoration and enjoy!
• PS: you will have enough ganache left to coat each part afterwards. You can reheat it for a few moments in the microwave to make it more liquid.

Notes

This Easter cake can be kept at room temperature (in an airtight container) for up to 3-4 days. It can also be placed in the refrigerator but be careful it will lose some of its softness...

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Keywords: chocolate, cake

Recipe : Dessert, Snack