Easter Chocolate Layer Cake. Learn how to make a fluffy and delicious chocolate layer cake filled with cream cheese frosting and assembled inside a chocolate Easter egg. A beautiful dessert to impress everyone!
Active time: 45mins | Cook time: 15mins | Yield: About 8 servings
Ingredients:
For the Cake:
- 1 cup (125g) All-Purpose Flour
- 3 Tbsp (22g) Unsweetened Cocoa Powder
- 2/3 cup (133g) Granulated Sugar
- 1 1/2 tsp (6g) Baking Powder
- A Pinch of Salt
- 1 Large Egg at room temperature
- 1/4 cup (60ml) Canola Oil (or any flavorless vegetable oil)
- 1/2 cup (120ml) Milk
- 2 tsp (10ml) Vinegar or Lemon Juice
For the Chocolate Egg:
- 7oz (200g) Semi-Sweet or Milk Chocolate, chopped
For the Filling:
- 3 Tbsp (42g) Unsalted Butter at room temperature
- 6oz (170g or 3/4 cup) Full Fat Cream Cheese, softened
- 1/2 cup (60g) Powdered Sugar
- 1 tsp (5ml) Vanilla Extract
Video:
Directions:
For the Cake:
- Line a 9x13in (23x33cm) baking pan with parchment paper. Set aside.
- Preheat the oven to 350°F (180°C).
- In a large bowl, sift the flour, cocoa powder, sugar, baking powder, and salt. Whisk to combine.
- Add the egg, oil, milk, and vinegar. Whisk until just combined. Do not overmix the batter.
- Spread the batter evenly into the prepared pan.
- Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely at room temperature.
For the Chocolate Egg:
- Melt the chocolate using a double-boiler or microwave in 30-second intervals, stirring after each until smooth.
- Compound chocolate (or fake chocolate): can be used right away.
- Couverture chocolate (or real chocolate): needs tempering, according to package instructions.
- I used two half Easter Egg Molds (5.5 x 4in – 2.5in deep).
- Using the back of a spoon, spread the chocolate to coat the molds and create the shells.
- Refrigerate 8-10 minutes to firm up the chocolate. Spread another thin layer of chocolate and refrigerate for 5 minutes more. Unmold the chocolate and set aside.
For the Filling:
- In a medium bowl, place the butter, cream cheese, powdered sugar, and vanilla. Beat on medium speed until creamy and smooth.
Assembling:
- Watch the video to see the step by step on how to assemble the Easter cake.
- Keep the cake refrigerated and remove it from the fridge about 30 minutes before serving.
You may also like:
No-Bake Mini Chocolate Cheesecakes
One-Bowl Cocoa Powder Brownies
