Name: Festive Easter Chocolate Cake
Prep time: 15 min
Cook time: 630 min
Total time: 745 min
Yield: 8
Cuisine: European
Ingredients: 3 gram Salt; 12 gram Baking Powder; 100 gram Cocoa; 13 gram Baking soda; 4 piece Chicken Eggs; 750 gram Mascarpone; 300 gram Powdered Sugar; 500 milliliter Fresh Semi-Skimmed Milk (1.5% Fat); 500 milliliter Water; 400 gram 70% Dark Chocolate; 600 gram All-purpose wheat flour; 200 gram Vegetable Fat, Butter Flavor; 400 gram Whipping Cream 33%; 3 piece Milk Chocolate

Step-by-step method

Let’s cook

At a glance

You're making a rich, moist chocolate cake that gets finished with silky chocolate cream and decorated with chocolate eggs. The baking takes about 90 minutes and the cake needs to cool completely (overnight is ideal), but the real time commitment here is the layering and decorating — you'll be slicing the sponge into multiple layers and spreading cream between each one before covering the whole cake and giving it a final chill.

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Mix the dry ingredients

In a large bowl, combine all the dry ingredients: flour, sugar, cocoa, salt, baking powder, and baking soda. Mix them together really thoroughly.

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600 gram
All-purpose wheat flour

300 gram
Powdered Sugar

100 gram
Cocoa

3 gram
Salt

12 gram
Baking Powder

5 gram
Baking soda

8 gram
Baking soda
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Prepare the wet mixture

Melt the Hera in a saucepan on the stove, then let it cool slightly. In a smaller bowl, whisk together the milk and eggs. Whisk the cooled, melted Hera into the milk and egg mixture.

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200 gram
Vegetable Fat, Butter Flavor

500 milliliter
Fresh Semi-Skimmed Milk (1.5% Fat)

4 piece
Chicken Eggs
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Preheat the oven

Preheat your oven to 170 °C.

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Combine to make the batter

Add the wet mixture to the bowl of dry ingredients and stir well. You'll get a thick mixture, which you then thin out with hot water. Mix thoroughly — don't worry, the batter will be quite runny.

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500 milliliter
Water
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Pour the batter into the tin

Prepare a springform cake tin, 26 or 28 cm in diameter. Line the base and sides with baking paper, then pour in the prepared batter.
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Bake and let cool

Bake for about 90 minutes. Don't be alarmed if the top rises a lot and cracks — the cream will cover it all up later. Let the sponge cool completely, ideally overnight if you have the time.
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Make the chocolate cream

Pour the cream into a saucepan and bring it to a boil on the stove. Turn off the heat and break the chocolate into the hot cream. Let it sit for five minutes, then whisk until smooth and glossy. Leave to cool.

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400 gram
Whipping Cream 33%

400 gram
70% Dark Chocolate
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Whip the cream

Once the ganache is lukewarm — almost cold — put the mascarpone into a stand mixer bowl fitted with the whisk attachment and add the ganache. Whip on high speed until you get a smooth chocolate cream.

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750 gram
Mascarpone
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Layer and decorate

Slice the sponge horizontally into four or five layers, however it works out best. Spread cream between each layer — if you like, you can also add some jam. Cover the whole cake with the remaining cream and smooth it out neatly. Decorate with chocolate eggs and chill in the fridge before serving.

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3 piece
Milk Chocolate

Step-by-step method

At a glance

Mix the dry ingredients

For this step

Prepare the wet mixture

For this step

Preheat the oven

Combine to make the batter

For this step

Pour the batter into the tin

Bake and let cool

Make the chocolate cream

For this step

Whip the cream

For this step

Layer and decorate

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Easter Chocolate Cake

Ingredients — what you'll need

What's in it?

About this recipe

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