So Easter is only a few weeks away, so I thought it was about time Coriander Queen had a chocolate cake recipe post. Little did I know when I started out on my chocolate cake quest how long this would take, how many eggs and bars of chocolate I would get through (Yes, I admit that some of the chocolate did not end up in a cake…). For a new recipe like this I tend to pick a selection of recipes, bake and test them all and combine the best bits. Well, cake trial number one was just a straight out no. No part of that cake was good, it was like a thick foam that tasted mildly of cocoa. Urghhh. I won’t be using that recipe ever again! (It involved adding a lot of hot water at the end, the mixture was far too runny).
The cake baking quest continued all week, until at last success!! After that my husband said it was strange to not come home to me with chocolate on my face/all over the kitchen. What can I say, I’m a very neat and tidy cook.
Anyway, after a few nice but so-moist-they-were-pretty-much-raw/desserts, and some with an excellent crumb (my inner Mary Berry coming out as I judged my bakes) but not much flavour I had finally found an ingredient balance that was chocolatey and delicious. The sponge actually tastes of chocolate (its surprising how many don’t!) and is rich, but not so rich you can’t have a nice big slice!
As its nearly Easter I decorated mine with some little golden Easter eggs, the ones I used were by Galaxy – I think they are new this Easter and look a lot more expensive then they actually were. Much as I would like to say that they sponsored this post, they did not! I just love these little golden eggs!
When the cakes are cooling, slide a palette knife gently around the edges – this will make them much easier to remove from the tin afterwards. For the ganache, I find it easiest to break the chocolate into really small pieces – I keep the chocolate in its packet and bash it with a rolling pin. It’s an excellent way of relieving any stress! (Eating a big slice of this cake is also great stress relief.)
Looking for more Easter cake recipes?
How about this gorgeous hazelnut cake topped with mini chocolate eggs and filled with honey whipped cream by Recipes from a Pantry. Or a super easy but looks awesome Easter cake with kit-kats around the edge by Supper in the Suburbs. One for the kids, this fun four layered chocolate mud and caramel Easter cake by Utterly Scrummy Food. Or for something very different, give this spicy chocolate and orange Easter Bundt Cake by Tin and Thyme a try!
Looking for a quick and easy easter bake? Try my Chocolate Cornflake Cakes.
- 130g (4.5oz) Butter
- 75g (2.6oz) Caster Sugar
- 55g (2oz) Soft Brown Sugar
- Pinch of salt
- 1 level teaspoon baking powder
- 35ml whole milk
- 1level tsp instant coffee dissolved in 20ml water
- 1 Teaspoon vanilla essence
- 20g (0.7oz) cocoa powder
- 2 Medium Eggs
- 110g (3.8oz) Self Raising Flour
- 240g (8.4oz) Dark Chocolate
- 300ml Double Cream
- Preheat your oven to 180'C and grease two 8" round cake tins. Line the base of each tin with a circle of baking paper.
- In a large bowl or stand mixer, cream together the butter and both caster and soft brown sugar until light and fluffy.
- Add the salt, cocoa powder, self raising flour and baking powder and milk and mix until combined.
- Break the eggs into the mixture, along with the vanilla essence and whisk.
- Last of all add the coffee, dissolved into 20ml of boiling water and fold into the mixture.
- Tip half of the mixture into each cake tin and place into the middle of the oven.
- After at least 35 - 40 mins check the cakes, they should have shrunk away from the sides and risen. Press the top to see if it springs back or insert a skewer, if it comes out clean the cake is cooked. Depending on your oven they may need longer.
- Leave to cool in their tins. Once cool enough to handle slide a palette knife around the outside and gently tip the cakes onto a wire rack to cool.
- Meanwhile pour the double cream into a saucepan and gently heat until just below boiling.
- Break up the chocolate and place in a heatproof bowl.
- Pour the cream onto the chocolate and whisk hard until the chocolate melts into the cream. Leave to rest for at least half an hour - this will result in a thicker ganache. Don't put it in the fridge!
- Once the cakes are completely cold, top the bottom layer with a thin layer of jam (I used apricot) followed by half of the ganache.
- Place the second layer on top, and tip the remaining ganache onto the top. Smooth outwards from the centre to the edges.
- Decorate, and enjoy!