Chocolate Easter sheet cake

March 26, 2024
Hop onto Easter with our decadent Easter sheet cake recipe. Bonus: its perfect for a fun-filled decorating session with the kids. A treat that’s as delightful to make as it is to devour !🐰

Chocolate Easter sheet cake

Serves: 10-12
Cooking Time: 1 hour 10 min

Ingredients

  • The cake
  • 300 grams plain flour
  • 60 grams cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 150 grams icing sugar
  • 1 tsp ground cinnamon
  • 160 grams brown sugar
  • 1/2 tsp salt
  • 200 grams softened butter
  • 3 large eggs
  • 1 cup buttermilk
  • 2 tsp vanilla essence
  • The icing
  • 175 grams dark chocolate, chopped
  • 260 grams icing sugar
  • 6 tbsp cocoa powder
  • 150 grams softened butter
  • ½ cup double cream
  • To decorate
  • Coloured mini eggs
  • Chocolate eggs; halved
  • Chocolate Easter bunnies

Instructions

The cake

1

PREHEAT the oven to 170°C. Line a 23 x 33 cm baking tin with baking paper.

2

SIFT the flour, cocoa powder, baking powder, bicarbonate of soda, icing sugar and cinnamon together into a mixing bowl. Add the brown sugar and salt and mix everything together. Add the softened butter in pieces and mix in slowly until it resembles breadcrumb consistency..

3

COMBINE the eggs, buttermilk and vanilla essence together in a bowl. Add it to the flour mixture and mix well to combine. Gradually increase the speed and mix everything into a smooth batter.

4

POUR the batter into the prepared tin and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Leave the cake to cool for 10 minutes then turn out and cool on a wire rack.

The icing

5

MELT the chopped chocolate in a heatproof bowl set over a pan of gently simmering water and leave to cool slightly.

6

SIFT the icing sugar and cocoa powder into a bowl. Add the softened butter in pieces and mix everything at low speed using a hand whisk or freestanding mixer. Gradually add the cream and mix well. Stir in the chocolate and mix everything until thick enough to form soft peaks.

7

PLACE the cake on a serving platter or keep it in the tin you baked it in. Spread the icing over the cake using a spoon.

8

BEFORE serving, decorate the cake with coloured mini eggs, halved chocolate eggs, chocolate bunnies and sugar stars, flowers, leaves and sugar pearls as desired

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