Chocolate fudge Easter cakes

Method 1

Ingredients

Nutrition

Chocolate fudge easter cakes

140g soft butter

140g golden caster sugar

3 medium eggs

100g self-raising flour

25g cocoa

sifted

For the frosting

85g milk chocolate

broken

85g soft butter

140g icing sugar

sifted

235g/1.5oz packs white chocolate

maltesers, mini foil-wrapped chocolate eggs We use Fairtrade Divine milk chocolate eggs from Waitrose

step 1

Heat oven to 190C/fan 170C/gas 5 and put 16 gold cases into a fairy-cake tin. Tip all the ingredients for the cake into a mixing bowl and beat for 2 mins with an electric hand-whisk until smooth. Divide between the cases so they are two-thirds filled, then bake for 12-15 mins until risen. Cool on a wire rack.

step 2

For the frosting, microwave the chocolate on High for 1 min. Cream the butter and sugar together, then beat in the melted chocolate. Spread on the cakes and decorate with Maltesers and chocolate eggs.

Method 2

🍰 Chocolate Fudge Easter Cake

🛒 Ingredients

For the cake:

1¾ cups (220g) all-purpose flour

¾ cup (75g) unsweetened cocoa powder

2 cups (400g) sugar

1½ tsp baking powder

1½ tsp baking soda

1 tsp salt

2 large eggs

1 cup (240ml) milk

½ cup (120ml) vegetable oil

2 tsp vanilla extract

1 cup (240ml) hot water or hot coffee (enhances chocolate flavor)

For the chocolate fudge frosting:

200g dark chocolate (chopped)

1 cup (230g) butter

3 cups (360g) powdered sugar

½ cup (50g) cocoa powder

½ cup (120ml) heavy cream

1 tsp vanilla extract

Pinch of salt

Optional Easter decorations:

Mini chocolate eggs

Chocolate shavings

Easter sprinkles

Marshmallow chicks (like Peeps-style)

👩‍🍳 Instructions

1. Bake the cake:

Preheat oven to 180°C (350°F). Grease and line two round cake pans.

In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla. Beat until smooth.

Stir in hot water/coffee (batter will be thin—this is normal!).

Divide into pans and bake for 30–35 minutes, or until a toothpick comes out clean.

Let cakes cool completely.

2. Make the fudge frosting:

Melt the dark chocolate and butter together (microwave or double boiler).

Let it cool slightly, then beat in cocoa powder.

Gradually add powdered sugar, alternating with cream.

Add vanilla and salt. Beat until thick, smooth, and spreadable.

3. Assemble:

Place one cake layer on a plate. Spread a thick layer of frosting.

Add the second layer and frost the top and sides generously.

Decorate with Easter treats like mini eggs or sprinkles.

💡 Tips

Use hot coffee instead of water for a deeper chocolate taste.

Chill the cake briefly before slicing for cleaner layers.

Add a chocolate ganache drip for an extra “wow” factor.

Comments

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