How to make Easter chocolate cake

As Easter approaches, there’s a subtle excitement that lingers in the air—a time for joy, reflection, and, of course, indulgence in the heartwarming flavors of the season. This year, my kitchen is infused with the anticipation of creating something truly special for the occasion, and what better way to celebrate than with the rich, velvety embrace of an Easter Chocolate Cake.

The circumstances leading to the decision to embark on this culinary venture are rooted in the desire to weave tradition and sweetness into the Easter festivities. Perhaps it’s the nostalgia of childhood memories, where the aroma of chocolate wafted through the house, or the yearning for a centerpiece that not only satiates the sweet tooth but also becomes a symbol of love and togetherness.

This blog post is an invitation to join me on this delightful journey of creating the perfect Easter Chocolate Cake—a treat that goes beyond the realms of dessert. As we delve into the recipe, let’s not merely follow steps; let’s embrace the emotions, savor the memories, and infuse each layer with the warmth and joy that Easter brings. Welcome to a celebration of sweetness, a symphony of chocolate, and the simple pleasures of baking as we usher in the Easter season with open hearts and a delectable Chocolate Cake.

Easter chocolate cake recipe

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Easter chocolate cake

Delve into the spirit of Easter with the decadent delight of an Easter Chocolate Cake. This blog post captures the essence of creating a sweet masterpiece rooted in tradition and nostalgia. The anticipation of the season and the desire for a centerpiece that symbolizes love and togetherness set the stage for this culinary journey. Join in the exploration of a recipe that transcends dessert, offering a symphony of chocolate and the joyous celebration of Easter's sweet traditions.
Cook Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine French
Servings 5 people
Calories 753 kcal


  • 1 oven


  • 225 g flour
  • 350 g of powdered sugar
  • teaspoon baking powder
  • teaspoon baking soda
  • 85 grams of cocoa
  • 2 eggs
  • 250 ml of fresh milk
  • 125 ml of oil
  • 1 vanilla
  • 250 ml of boiling water.


  • In a deep bowl mix all ingredients without water and mix with a wooden spoon or mixer. Add the boiling water to a thin stream and stir until quite liquid mixture is obtained. Grease two 20-22 cm diameter pan with oil or cooking spray. Distribute the mixture into the trays. I use a ladle as it is easiest to measure equal amounts.
  • Bake them in a preheated oven at 180 degrees for about half an hour.
  • In the meantime, we get into the cream. You can use ganache from the original recipe for a more economical option or one that is richer:
  • For the cream:
  • 250 g dark chocolate, 200 g butter, 1 can of thick sweetened condensed milk, for the outer layer: about 250 ml of whipped cream. I do the cream on the eye, so from now on I tell myself that the products in quantities can vary. I had a can of condensed milk that I had to spend and that’s how this cream was born.
  • Put condensed milk, butter and chocolate in a bowl and microwave them until the chocolate is melted. Take breaks and stir periodically. We put it in the refrigerator to cool and tighten, and during that time we remove the swamps and let them cool completely. Cake assembly. We work cleverly, best in cake form / ring, as the cream relaxes quickly. I recommend making holes in the marsh itself, such as small wells, so that it can be filled with cream, such as a stuffing bag, because it is very nice. I remembered later and did only on the marsh above.
  • We stick the cake with some of the cream and put it back in the fridge. The form will help you and not slip the swamps above. After tightening again, beat the rest of our cream with whipped cream of fluffy cream. It is much more stable and will keep the Esterhazy cake healthy without the cake shape. We remove it and spread the cake with this cream. By the way, if you do not want to make the number with both types of cream, make only the one with the cream and put it all over the cake. It will get even faster and you won’t need a ring. We put the cheesecake in the fridge to sleep unsuspecting what awaits her tomorrow


Keyword Chocolate

How to make Easter chocolate cake using air fryer

Easter Chocolate Cake - Apply to Face Blog

Crafting an Easter Chocolate Cake in the air fryer is a delightful departure, infusing the process with a touch of modern magic. The anticipation heightens as the familiar scent of chocolate mingles with the efficiency of the air fryer. It transforms each layer into a perfect balance of moistness and lightness, rewarding patience with a golden exterior. This method isn’t just about convenience; it’s a unique experience—a chocolate cake that emerges with a delightful texture, creating an Easter treat that’s not just delicious but also a testament to the joy found in innovative baking.

Tips for making Easter chocolate cake

Easter Chocolate Layer Cake - Organic Times | Chocolate » Cookies »  Ingredients

Cooking tips

Crafting the perfect Easter Chocolate Cake is a journey infused with warmth and anticipation. Begin with high-quality chocolate; its richness sets the tone for a truly indulgent experience. When folding dry ingredients into the batter, do so with a gentle hand, ensuring a light and airy texture. Patience during the baking process rewards with a moist and decadent cake. Decorating is a personal touch—let creativity flow in arranging Easter-themed toppings. Baking this cake is not just a culinary task; it’s a joyful expression, infusing each step with the emotions of Easter and the pleasure of creating a sweet masterpiece.

Serving suggestions

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Elevate the joy of Easter with thoughtful serving suggestions for the Chocolate Cake. A dusting of powdered sugar imparts an elegant simplicity, highlighting the cake’s rich flavor. Serve each slice with a dollop of vanilla ice cream for a delightful contrast, creating a moment of indulgence. Consider adorning the cake with colorful Easter eggs or fresh berries for a festive touch. Whether shared with loved ones or savored in solitude, let each bite be a celebration—an ode to the joyous occasion, where the sweetness of chocolate becomes a delightful companion to the spirit of Easter.

Top 5 FAQs about Easter chocolate cake

  • Can I use cocoa powder instead of melted chocolate in the Easter Chocolate Cake? Certainly! While melted chocolate provides richness, high-quality cocoa powder can be a delicious alternative. Adjust quantities accordingly.
  • Can I substitute dark chocolate with milk chocolate in the recipe? Absolutely! Dark chocolate lends depth, but milk chocolate offers a sweeter profile. Tailor it to your preference for a delightful twist.
  • How can I ensure the cake stays moist for Easter gatherings? Include ingredients like sour cream or buttermilk in the batter and store the cake in an airtight container. This maintains moisture for longer.
  • Are there creative ways to decorate the Easter Chocolate Cake for a festive look? Certainly! Consider chocolate shavings, edible flowers, or a drizzle of contrasting icing. Easter-themed decorations like mini eggs or bunnies add a charming touch.
  • Can the Easter Chocolate Cake be made ahead of time? Absolutely! Bake and cool the cake in advance, storing it in the refrigerator. Bring it to room temperature before serving for the best flavor and texture.

In conclusion, the Easter Chocolate Cake stands as more than a delectable treat; it embodies the essence of Easter celebrations. Crafted with anticipation and a touch of personal flair, this chocolate masterpiece becomes a sweet centerpiece for joyous gatherings. As you savor each bite, let it be a reminder of the warmth of tradition and the joy found in creating delightful moments. The Easter Chocolate Cake isn’t just dessert; it’s a symbol of love, festivity, and the sweetness that binds us together during this special season. May it bring not just flavor but a sense of joy, making Easter celebrations truly unforgettable.

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