Easter cake

Easter cake - Lilie Bakery

An Easter dessert made entirely of chocolate: the Easter cake ! We love its soft texture accompanied by a creamy chocolate ganache. For decoration, add a few little Easter eggs, and that’s it…

What you will like about this Easter cake

  • flavors : chocolate, chocolate, chocolate! For Easter you need what you need!
  • texture : the cake is very soft, the ganache is creamy (and there will be extra ganache for each part).
  • difficulty level : quick to prepare, you can make the ganache while the cake is baking. To make this recipe you will need a bundt cake mold like me (or a little bigger) or a kouglof mold. The important thing is that there is a hole in the center to add small decorative eggs.
Easter nest cake - Lilie Bakery

The choice of ingredients

  • brown sugar + whole cane sugar : it is really interesting for the taste to have a mixture of these two sugars, particularly to enhance the chocolate. This gives a deeper, more delicious flavor.
  • vanilla : I use natural vanilla extract as a flavor enhancer. A must !
  • liquid cream : I use 30% liquid cream to add more softness to the Easter cake.
  • bitter cocoa : we put it in the cake to give it a good chocolate taste but also as a sprinkle in the buttered mold for a beautiful shine once cooked.

How to make an Easter cake?

  1. On fat and we sprinkle the cocoa mold
  2. We beat the butter and sugars
  3. We add the others wet ingredients
  4. Separately, we mix the dry ingredients
  5. Is the incorporates in the dough
  6. We add theHot water
  7. We pour the dough in the pan
  8. On bake !
  9. We prepare the chocolate ganache
  10. We drop it off with a spoon on the cake
  11. We add the little Easter eggs in the middle as decoration
  12. We enjoy!

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making your Easter nest a success

  • finely grease the mold (do not leave any pieces of butter) and don't forget the bitter cocoa sprinkled: this adds a slightly shiny and intense finish to the Easter cake.
  • beat the butter and sugars well for a creamy texture: this contributes to the final softness.
  • do not overmix when adding the flour : just what is necessary, always for the final softness.
  • wait 15 minutes before unmolding the cake to avoid any risk of breakage.

How to store Easter cake?

This Easter cake can be kept at room temperature (in an airtight container) for up to 3-4 days. This keeps it very soft.

It can also be placed in the refrigerator, but be careful it will lose some of its softness...

Easy Easter cake - Lilie Bakery

Other recipes to try

If you like chocolate desserts, then I advise you to take a look at these other recipes from the blog:

If you make this Easter cake, be sure to rate the recipe below and tag @liliebakery on Instagram so I can see your pretty Easter nests!

Easter cake - Lilie Bakery
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5 on 9 votes

Chocolate Easter Cake (Easter Nest)

A chocolate crown cake where you can hide pretty little Easter eggs!
Prep time25 minutes
Cook time50 minutes
Total1 time 15 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: chocolate, cake
Yield: 8 people

Ingredients:

Chocolate cake

  • 220 g softened butter
  • 200 g light brown sugar
  • 50 g dark brown sugar
  • 1 cs natural vanilla extract
  • 3 large eggs at room temperature
  • 160 g heavy whipping cream 30% at room temperature
  • 260 g all-purpose flour
  • 1 cc salt
  • 1 cc baking soda
  • 50 g bitter cocoa + for the mold
  • 120 g Hot water

Chocolate ganache

  • 130 g dark chocolate pastry 52% cocoa
  • 130 g heavy whipping cream 30%

Décor

  • Chocolate Easter eggs (packaged or not)

Instructions:

Chocolate cake

  • Preheat the oven to 165 ° traditional heat.
  • With melted butter, grease a bundt cake mold or kouglof mold with a brush (mine is 1,5L but you can use a little larger). Sprinkle the inside of the mold with bitter cocoa and tap to remove the excess (this will give a shine to the cake).
  • In a food processor or mixer, beat the soft butter with the brown sugar and the whole grain sugar until very creamy, about 5 minutes.
  • Incorporate the vanilla then the eggs one by one, mixing between each. Finish with the cream.
  • Separately, mix the cocoa, flour, baking soda and salt.
  • Incorporate these dry ingredients in two batches into the dough, mixing just until necessary (do not overmix). It's thick and that's normal. Add hot water to the dough to obtain a smooth texture.
  • Pour the dough into the mold and bake for around 55 minutes: this varies a lot depending on your mold and your oven. You have to watch and stick a wooden pick in to see if it is cooked: it should come out with a few crumbs.
  • Leave to cool in the mold for 15 minutes then invert onto a rack to cool completely.

Chocolate ganache

  • Roughly chop the chocolate and place in a heat-resistant container.
  • In a small saucepan, heat the cream until lightly boiling. Then pour over the chocolate. Leave to rest for 1 minute then mix to obtain a smooth ganache.
  • Wait until the ganache takes on a consistency: neither too liquid nor too thick to be poured on top of the cake. You can speed it up by putting it in the refrigerator but be careful that it doesn't harden too much.
  • Pour the ganache with a tablespoon on top of the cake. Wait for the ganache to set a little (it will remain creamy). Add the small golden eggs in the center for decoration and enjoy!
  • PS: you will have enough ganache left to coat each part afterwards. You can reheat it for a few moments in the microwave to make it more liquid.

Notes:

This Easter cake can be kept at room temperature (in an airtight container) for up to 3-4 days. It can also be placed in the refrigerator but be careful it will lose some of its softness...
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

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6 comments

  1. Reply

    Régine

    March 29, 2024

    Hello,
    All these recipes are magical!!
    but how to replace the sugar because I find that there is a lot of it.
    In all recipes
    I would like you to give me an answer.
    Thank you very much
    nice afternoon, kind regards
    Régine

    • Reply

      Lilie bakery

      April 3th

      Hello Régine, to answer you, the sugar here is not white sugar but a mixture of brown sugar and whole sugar (which is not too sweet in the mouth). For a cake like this with bitter cocoa you have to counterbalance the bitterness of the cocoa with a little more sugar otherwise it's not edible. The first feedback from my readers says that they find the cake very good. Don't hesitate to try it out, and you'll see what happens. As for my recipes in general, know that I always measure the sugar very precisely because I myself hate it when it's too sweet. See you soon :)

  2. Reply

    mary

    April 1th

    5 stars
    The recipe is easy to make, unfailing!
    The cake is very moist, it was a great success! I used a kouglof mold, and I'm happy to have succeeded in the decoration!

    • Reply

      Lilie bakery

      April 3th

      Thank you very much Mary for your feedback! Great if you were able to use a mold you already had. Glad you liked it anyway :) See you soon

  3. Reply

    Roland

    April 5th

    5 stars
    This cake is truly delicious, it is moist and very pretty. THANKS.

    • Reply

      Lilie bakery

      April 8th

      Thank you very much Rolande! Glad you like it :) See you soon

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