This chocolate cake is foolproof even for the most unconfident of bakers. A simple chocolate sponge that's covered in a chocolate ganache and mini chocolate eggs, it's the perfect Easter celebration cake.
100 g (3 1/2oz) dark chocolate, minimum 50% cocoa solids, broken into pieces
50 g (2oz) butter, chopped
Small Easter chocolates to decorate
Directions
Step 1
Preheat the oven to 190°C (170°C fan) mark 5. Grease and line a 20.5cm (8in) round cake tin with greaseproof paper. Put the sugar and eggs into a bowl and beat with an electric hand whisk until the mixture is thick, foamy and the beaters leave a ribbon-like trail.
Step 2
Add the flour, vanilla, melted butter, cocoa powder and chocolate to the mixture, then fold everything together with a metal spoon. Pour into the tin and bake for 40min or until a skewer comes out clean. Cool on a wire rack.
Step 3
For the topping, melt the chocolate and butter in a glass bowl over a pan of simmering water, making sure the base doesn't touch the water. Resist the urge to stir it whilst it's melting, otherwise it may congeal into a thick mass. When melted, stir gently until smooth.
Step 4
Once cooled, put the cake on a stand and pour the topping over, letting it dribble over the edges. Arrange the chocolates and eggs on top and leave to set for at least 30min before slicing.
Per Serving:
Calories: 283
Total carbs: 32 g
Sugars: 24 g
Total fat: 16 g
Saturated fat: 9 g
These chocolate cake recipes come into their own around the Easter bank holiday 🪺
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
