Easter chocolate fudge cake recipe

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serves: 8 - 12
Skill: easy
Cost: cheap
Prep: 30 min
Cooking: 25 min
(plus 5 mins' cooling time)
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  • Learn how to make this Easter chocolate fudge cake with our simple recipe. The kids can help too - from baking to decorating.

    This easy Easter chocolate fudge cake serves 8-12 people. It is ideal for the Easter holidays when you’ve got lots of family and friends round for celebrations. It will take aroud 1hr to make and bake this cake including cooling time. This delicious, rich chocolate sponge is topped with a glossy, sticky sweet chocolate ganache. It really does taste as good as it looks! Finish your cake with handfuls of Mini Eggs and a crushed chocolate Flake. This Easter cake makes the perfect Easter Sunday treat. Leftovers can be stored in an airtight container. If leftovers get a little dry, just pop a slice of cake into the microwave on a very low setting for 10-20 seconds to warm it through. Serve with a scoop or two of ice cream or lashings of fresh cream as an Easter dessert.

    Ingredients

    • 150g unsalted butter, at room temperature
    • 150g light muscovado sugar
    • 40g cocoa
    • 150g self-raising flour
    • 1tsp baking powder
    • ½ tsp bicarbonate of soda
    • 2 medium, free-range eggs
    • 1tsp vanilla extract
    • 142ml soured cream
    • 2tbsp golden syrup
    • For the ganache:
    • 250ml double cream
    • 250g dark chocolate such as Bournville
    • To decorate:
    • 1 chocolate flake, crumbled
    • 120g tub mini eggs

    Method

    • Heat oven to 180°C (gas mark 4). Grease and line 2x18cm sandwich tins.

    • Beat together the butter and sugar until pale.

    • In a separate bowl, sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt; mix well. Add to the creamed butter and sugar.

    • In a jug, whisk the eggs with vanilla, soured cream and syrup. Pour over the dry ingredients and beat together. Divide the mixture equally between the tins.

    • Bake for 20-25 mins until springy. Leave to cool for a few mins, then transfer to racks to cool completely.

    • For the ganache, put the cream and chocolate into a bowl over barely simmering water. Heat gently until the chocolate has melted. Remove from the heat and stir briefly, until combined and smooth (don’t overstir).

    • Allow to cool for 1 hr, or until thick enough to spread.

    • Use slightly less than half to sandwich the cakes together. Spread remaining ganache over the cake, then decorate with flakes and mini eggs.

    Top tip for making Easter chocolate fudge cake

    Store your cake in an airtight container in the fridge to keep it fresh for longer.

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