I’m pretty sure you will all be eating copious amounts of chocolate over the next few days but I thought I’d add to the coco overload with two of my favourite chocolate Easter cake recipes. For the last few days I have been baking up a storm in the kitchen so thought it was only fair to share. The chocolate and almond cake will definitely be making an appearance on Sunday in my house as not only is it Easter but it’s also my mum’s birthday so if that isn’t an excuse for cake I don’t know what is!

And if you fancy some last minute crafts have a peek at the post I did last year for some super fun Easter ideas. Happy baking.

CHOCOLATE CUPCAKES

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{Ingredients}

For the cupcakes:

  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1½ teaspoons baking powder
  • 40g butter at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼ teaspoon vanilla extract

    • For the frosting:

  • 300g icing sugar
  • 100g unsalted butter, at room temperature
  • 40g cocoa powder
  • 40ml whole milk

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    {Method}

    1. Preheat oven to 170°C/fan 150°C/gas 3. Line a muffin tray with paper cases.
    2. Put the flour, cocoa, caster sugar, baking powder, butter and salt into a freestanding mixer with paddle attachment, or use a handheld whisk and mix until you get a sandy consistency.
    3. Whisk the milk, egg and vanilla together in a jug then slowly pour in about half, mixing on a medium speed. Turn the speed down and add the remaining milk mixture. Mix until well combined.
    4. Divide the batter between the cases, filling each one two thirds full.
    5. Place in the oven and bake for 18-20 minutes or until sponges are risen and bouncy. Leave in the tin for a few minutes then transfer to a wire rack to cool.
    6. Make the frosting by beating together the icing sugar, butter and cocoa powder in a freestanding mixer with paddle attachment, or using an electric whisk till it starts to come together and is well mixed.
    7. Turn down the speed and add the milk. Turn up the speed and beat for about 5 minutes until light and fluffy.
    8. Spread over the cupcakes, or pipe on in swirls, then top with your choice of decoration.

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    CHOCOLATE AND ALMOND CAKE

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    {Ingredients}

    For the cake:

  • 340g Unsalted Butter
  • 340g Caster Sugar
  • 6 eggs
  • 280g Self Raising Flour
  • 30g Ground Almonds
  • 30g Coco Powder
  • A spoon of greek yogurt

    • For the icing:

  • 225g Unsalted Butter
  • 450g Icing Sugar
  • 30g Cocoa Powder
  • A drop of milk
  • As many mini eggs as you like!

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    {Method}

    1. Preheat the oven to 180c/Gas mark 4.
    2. Grease and line two 8 inch round tins or three 6 inch round tins.
    3. In a free standing mixer or using a hand whisk cream together the butter and sugar until light and fluffy.
    4. Add the eggs one at a time.
    5. Sift in the flour, cocoa powder and ground almonds and fold in to the mixture.
      Mix in the yoghurt.
    6. Divide between the tins and bake for 25-30 mins or until a skewer inserted in the middle comes out clean.
    7. Remove the cakes and leave to cool.
    8. In a free standing mixer or using a hand whisk mix together the butter, icing sugar and cocoa until light and fluffy. Add the milk until it is a smooth consistency.
    9. Once the cakes are cooled level the tops and spread each layer with a dollop of the buttercream.
    10. Stack the layers together and then spread more buttercream over the sides and top.
    11. Decorate with mini eggs!
    12. This cake also looks amazing if you use a pale blue buttercream rather than chocolate. Then mix up some coco powder and water and splatter on with a paintbrush to get a lovely speckled egg effect.

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