July 5, 2022


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Leftover Easter egg chocolate cake recipe: 'Simple' centerpiece from Paul A. Younger

Paul A. Younger seems on the likes of Saturday Kitchen and This Morning, often sharing his mouthwatering chocolate recipe. Paul stated: “It is a beautiful desk centerpiece that appears as if you’ve got spent days engaged on it nevertheless it’s really easy and it’ll impress. A tall moist chocolate cake layered with chocolate icing and topped with colourful hand-finished easter eggs.” The cake serves eight and you may want a six-inch unfastened backside cake tin.

The chef, who’s paring up with Bailey’s, shared his good chocolate cake baking suggestions too. He advised Specific.co.uk: By no means open the oven half manner by the bake. Line the cake tin with baking paper each time and permit the cake to chill for quarter-hour minimal earlier than turning it out of the cake tin.

“Use actual chocolate, in addition to cocoa powder, in your chocolate muffins every time potential and for the butter cream filling use cool however melted chocolate by beating it into the sugar and butter for a extremely chocolatey filling.”

Leftover Easter egg chocolate cake recipe


For the chocolate cake:

  • 115g Butter
  • 185g Self elevating flour
  • 225g caster sugar
  • ½ tspn Sea salt
  • 70g Cocoa powder
  • 145ml Evaporated milk
  • 145ml Heat water
  • 2 Medium free vary Eggs
  • ½ teaspoon bicarbonate of soda


Mix dry components in a mixer, butter, flour, cocoa powder, bicarbonate of soda and sugar to type bread crumb. (not the salt)

Mix the moist components, whisk and add salt to the liquid.

Combine the dry combination with the moist combination and whisk till easy.

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Line your cake tin on the underside and sides with baking paper. Fill the tin to the very prime.

Bake at 175 levels c for 45 to 50 minutes checking with a skewer till its clear when plunged into the cake and pulled out.

Take away from the tin instantly, taking care as it will likely be extremely popular and place on a cooling wire.

Utilizing the identical baking paper bake the remaining cake combine as earlier than.

Enable the cake to turn out to be fully chilly then refrigerate for 2 hours.

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For the chocolate buttercream:

  1. 250g Salted butter at room temperature
  2. 500g icing sugar
  3. 100g melted darkish chocolate
  4. 50mls evaporated milk


Place the butter right into a mixer with the paddle attachment and whip the butter till easy.

Add half the icing sugar and evaporated milk and beat the 2 collectively till very fluffy. This takes about 2 to 3 minutes on excessive velocity, however do begin on a gradual velocity to keep away from a cloud of icing sugar.

Add the remaining icing sugar and beat for 3 minutes on excessive.

Add the melted chocolate mixing till its totally combined by.

To construct the cake:

Slice the tops off every cake to stage.

Slice the tallest of the muffins into 3 layers and the smaller into two.

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Stick the bottom layer onto a cake board or cake stand with butter cream.

Then spoon the identical quantity of butter cream onto every layer and easy out to the sides with a pallet knife leaving sufficient for the perimeters.

Rigorously stack the muffins on prime of one another ensuring it is a stage tower of cake.

Place the cake within the fridge to set for half-hour.

Take away from the fridge and unfold the remaining buttercream across the cake…don’t worry about this being easy or significantly even.

As soon as melted place apart to chill for quarter-hour stirring often.

Paint a number of the chocolate from the highest of every chocolate egg with downward brushstrokes and sprinkle together with your vibrant sprinkles.

Enable to set them place your eggs on prime of the cake greatest first then the smaller ones with some across the base of the cake.

Serve at room temperature