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Indulge in a scrumptious Chocolate Easter Cake with moist layers and festive decorations. Perfect for your holiday celebrations!
Easter is the perfect time to gather with family and indulge in some delicious treats, and what better way to celebrate than with a decadent chocolate cake? This recipe for a chocolate Easter cake is sure to impress with its rich chocolate flavor and moist, tender crumb. Plus, it’s easy to make and can be customized with your favorite frosting and decorations.
Why This Recipe Works
- The buttermilk in this recipe adds a tangy flavor and helps to keep the cake moist and tender.
- Using hot coffee in the batter enhances the chocolate flavor and adds depth to the cake.
- Canola oil provides a moist texture, making the cake lighter and more tender.
- Melted butter adds richness and flavor to the cake while also helping to keep it moist.
- The combination of baking soda, baking powder, and eggs helps to give this cake its tender and fluffy texture.
Decorating Ideas
Many types of Easter candy can be used to decorate your chocolate Easter cake, such as pastel-colored M&M’s, chocolate eggs, piped flowers, Peeps, jelly beans, or even mini chocolate bunnies.
Ingredient Notes
Flour: All-purpose flour works best for this recipe, but you can also use cake flour for a more delicate crumb.
Sugar: Granulated sugar and light brown sugar are the best choices for this recipe, but you can also use dark brown sugar for a deeper flavor.
Cocoa powder: Use high-quality, unsweetened cocoa powder for the best chocolate flavor.
Baking soda and baking powder: Make sure your leavening agents are fresh and not expired, or your cake may not rise properly.
Salt: Use regular table salt or fine sea salt.
Eggs: Use large eggs at room temperature for best results.
Buttermilk: You can make your own buttermilk by combining ½ tablespoon of white vinegar or lemon juice with 1½ cups of milk. Let it sit for 5 to 10 minutes before use.
Coffee: You can use any type of hot coffee for this recipe, but make sure it’s strong and brewed fresh.
Butter: Use unsalted butter for this recipe.
Oil: Use a neutral oil such as canola or vegetable oil, or you can use melted coconut oil if you prefer.
Vanilla: Use high-quality vanilla extract or vanilla bean paste for the best flavor.
Step By Step Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch cake pans or line them with parchment paper.
Add the espresso powder to the hot water and set aside.
Sift together the flour, light brown sugar, and cocoa powder in a large mixing bowl. This will help remove any lumps and help to produce a lighter cake.
Add the sugar, baking soda, baking powder, and salt to the bowl. Whisk to combine.
Add the wet and dry ingredients to mix until just combined. Then mix in the espresso mixture. Be careful not to overmix, which can cause a Chocolate Easter Cake that’s heavy and dense.
Pour the batter evenly into the prepared cake pans, scraping the sides of the bowl to get all the batter.
To ensure the cake layers are even, you can weigh the batter using a kitchen scale and divide it evenly between the three cake pans.
Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
The exact baking time may vary depending on your oven, so keep an eye on the cakes towards the end of the baking time to prevent overbaking.
Remove the cakes from the oven, and let them cool in the pans for 10 minutes. This allows the cakes to be set and makes them easier to remove from the pans.
Carefully remove the cakes from the pans, and let them cool completely on a wire rack. This ensures that the cakes cool evenly, preventing them from becoming soggy on the bottom.
Once the cakes are cool, you can frost them as desired. You can use any type of frosting you prefer to create your own unique Chocolate Easter Cake. Some frosting options are classic chocolate frosting, buttercream, chocolate cream cheese frosting, or ganache frosting.
To decorate the cake, consider adding Easter-themed decorations, such as pastel-colored frosting, edible flowers, or mini chocolate eggs.
Slice, serve and enjoy!
Erren’s Top Tips
- Ensure your ingredients are at room temperature: This helps them mix together more easily and evenly, resulting in a better cake texture. Take the eggs and buttermilk out of the fridge for at least 30 minutes before you start baking.
- Sift the dry ingredients: Sifting the flour, cocoa powder, and other dry ingredients together helps remove any lumps and ensures they are evenly distributed in the batter. This helps to create a smooth and tender cake crumb.
- Use good quality cocoa powder: The quality of your cocoa powder will greatly affect the flavor of your cake. Use high-quality, unsweetened cocoa powder for the best chocolate flavor.
- Don’t overmix the batter: Overmixing the batter can cause the cake to become dense and tough. Mix the batter until just combined, and avoid overmixing.
- Use cake strips or a flower nail to ensure even baking: To prevent the cake from doming in the center and baking unevenly, consider using cake strips or a flower nail. These tools help to distribute heat evenly and create a level cake.
- Chill the cake before frosting: Chilling the cake in the refrigerator for at least 30 minutes before frosting helps to firm up the cake layers and makes them easier to handle. It also helps to prevent crumbs from getting mixed into the frosting.
- Be creative with the decoration: Have fun with your Easter-themed decoration ideas! Consider using pastel-colored frosting, Easter candy, or edible flowers to add a festive touch to your cake.
Make Ahead & Freezing Instructions
To make the cake ahead of time, bake the layers and wrap them tightly in plastic wrap. Store them in the refrigerator for up to three days, or freeze them for up to three months.
Storage: Store the cake at room temperature for 2-3 days or in the refrigerator for up to 1 week. Please note that cakes stored in the fridge will dry out faster than room temperature storage. I only recommend storing in the fridge if it’s frosting with a frosting that needs it.
If you store the cake in the refrigerator, let it come to room temperature before serving to allow the flavors to develop fully and the cake to soften.
Freezing Instructions: wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Store the cake in the freezer for up to 3 months.
Recipe
Chocolate Easter Cake
Ingredients
- 3 cups all-purpose flour
- 2½ cups granulated sugar
- ½ cup light brown sugar (packed)
- 1½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 4 large eggs
- 1½ cups buttermilk
- 1½ cups hot water
- 1½ teaspoons espresso powder (or instant coffee)
- 4 tablespoons butter (melted and cooled)
- ⅓ cup canola oil
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F/175°C. Grease three 9-inch cake pans.
- Sift together the all-purpose flour, light brown sugar, granulated sugar, and unsweetened cocoa powder in a large mixing bowl.
- Add the baking soda, baking powder, and salt to the bowl with the sifted dry ingredients. Whisk everything together until well combined.
- Mix the espresso powder into the hot water and set aside.
- Whisk together the eggs, buttermilk, melted butter, canola oil, and vanilla until smooth in another mixing bowl.
- Add the espresso mixture and mix until combined.
- Add the wet and dry ingredients to mix until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter evenly into the prepared cake pans and bake the cakes for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Remove the cakes from the oven, and let them cool in the pans for 10 minutes.
- Carefully remove the cakes from the pans, and let them cool completely on a wire rack.
- Once the cakes are cool, you can frost and decorate them as desired.
Tips
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