Showstopping Chocolate Easter Cake is the perfect centerpiece for your Easter table! The Easter Bunny and whole family will love it!
April is when we truly get to welcome in the spring. The grass is growing, flowers are blooming and birds are chirping. And with Easter Sunday as the official holiday of spring, I can't think of a better way to celebrate the season than this stunningly decorated Easter Egg Cake.
In my opinion, chocolate cake is just about the perfect dessert. Not only is it delicious, but it's incredibly easy to make, you really don't even need a hand mixer! A large bowl and whisk will do! Also, it really does go with anything. So whether your Easter dinner entrée is glazed ham, leg of lamb, or pork roast, this four-layer masterpiece will be the perfect accompaniment.
Truly a feast for the eyes and the palate, this decadent rich and moist chocolate layer cake is enveloped by a gorgeous robin's egg frosting and topped with candy eggs and a shredded coconut nest. It will go perfect with that special batch of hot cross buns.
WHY WE LOVE THIS EASTER CHOCOLATE CAKE
- Tasty! A moist chocolate cake paired with a sweet coconut buttercream is flavor combination that the whole family will enjoy.
- Cute Easter Cake- With it's Robins Egg blue decorations and an easter egg nest on top, this cake is not only delicious, but makes a great centerpiece.
- Easy recipe- This chocolate cake recipe is so easy to make and comes together in just a few minutes, but has a magnitude of chocolate flavor!
Chocolate Easter Cake Ingredients
- All-purpose flour
- Granulated white sugar
- Unsweetened dark cocoa powder
- Baking soda
- Salt
- Large eggs
- Buttermilk or sour cream
- Vegetable oil
- Vanilla extract
- Freshly brewed hot coffee or hot water
Coconut Buttercream Frosting
- Unsalted butter room temperature
- Powdered sugar
- Heavy whipping cream
- Coconut extract
- Teal blue food coloring
- Shredded coconut
- Chocolate mini eggs
- Black or brown food dye
HOW TO MAKE THIS ROBINS EGG CAKE
Step One- Make the Chocolate Cakes
- Preheat oven to 350°F. Grease and flour two 8-inch round baking pans.
- Stir together sugar, flour, cocoa, baking soda and salt in large bowl.
- Create a well in the center of the dry ingredients and add whole eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.
- Stir in hot coffee. PRO TIP-Batter will be runny. Make sure to scrape the sides of the bowl with a spatula to get all of the dry mixture at the bottom of the bowl.
- Pour chocolate mixture into prepared pans.
- Bake 25-27 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from cake tins and transfer to a wire rack.
- Once completely cooled, wrap in Saran Wrap and refrigerate until chilled, about an hour. PRO TIP- Chilling the cakes will help when you are slicing them into layers.
Step Two- Make the Coconut Buttercream Frosting
- To make the frosting beat butter and coconut extract until soft and smooth.
- Sift in 3 cups of powdered sugar and beat on medium speed until smooth.
- Add remaining powdered sugar, cream and food dye and beat until incorporated.
- Increase mixer speed to medium high and beat for 4-5 minutes.
Step Three- Assembly
- Once cakes are chilled, cut off domed cake tops with a serrated knife, the evenly slice each layer in half to make a total of 4 layers.
- Place one layer on a cake plate and frost it with about ¾ cup of frosting.
- Repeat with the remaining cake layers and frost the outside of the entire cake.
- Dip a pastry brush or clean paint brush into the black or brown food dye and flick it at the cake to make it look like a robin's egg.
- Top cake with toasted coconut and mini chocolate eggs or jelly beans.
SUBSTITUTIONS AND ADDITIONS
- Not a fan of chocolate? Make a vanilla cake instead!
- Want more chocolate? Make a white chocolate buttercream for the cake!
- Add more crunch-Put a layer of toasted coconut or chopped robins eggs on top of the icing in between the cake layers.
- Cake mix- if you're short on time, use a chocolate cake box mix.
- Cake Pans- This Easter cake recipe is made in four 6-inch pans, however you can also make it in two 8 or 9-inch pans.
HOW TO CREATE THE SPECKED ROBIN'S EGG EFFECT
Decorating your cake to resemble a robin's egg shell is actually quite simple. To add a speckled effect to your frosting, simply dip a new paintbrush into food dye or melted chocolate, then lightly 'flick' the brush to splatter the chocolate onto the outside and top of the cake.
It's a good idea to practice the flicking technique using parchment paper or wax paper. Once you're happy with the look of your speckles, you can move on to splattering the cake.
CHOCOLATE EASTER CAKE FAQ's
How to store chocolate cake?
After cutting the cake, you can wrap it loosely in plastic wrap and store in the refrigerator for up to three days. You can also cut the slices and wrap in plastic wrap, store in an airtight container, and freeze for up to 6 months.
What other kinds of frosting go well with chocolate cake?
Like vanilla cake, chocolate cake is the base for a decadent treat. Pair it with a delicious and slightly salty Swiss Meringue Frosting, or a decadent fudge frosting. Or go a bit crazy and make a strawberry frosting!
Why do you add coffee to chocolate cake batter?
Hot coffee is used in chocolate cake batter to enhance the chocolate flavor. The coffee flavor does not come through the actual cake once baked at all.
MORE RECIPES FOR DELICIOUS EASTER TREATS
Looking for more festive Easter recipes? Then you'll want to check out my Gold Bunny and Watercolor Egg Easter Cookies. These elegant pastel-hued Easter French Macarons are a perfect holiday treat, and these Carrot Cake Cookie Sandwiches are super fun and flavorful.
- 1 ¾ cups all purpose flour
- 2 cups granulated white sugar
- ¾ cup unsweetened dark cocoa powder
- 1 ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 cup buttermilk or sour cream
- ½ cup oil
- 1 tablespoon vanilla extract
- 1 cup freshly brewed hot coffee or hot water
- 2 cups unsalted butter room temperature
- 6 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon coconut extract
- 3 drops teal blue food coloring
- 1 cup shredded coconut
- ½ cup chocolate eggs
- Black or brown food dye
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Heat oven to 350°F. Grease and flour two 8-inch round baking pans.
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Stir together sugar, flour, cocoa, baking soda and salt in large bowl.
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Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
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Stir in hot coffee. Batter will be runny.
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Pour batter into prepared pans.
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Bake 25-27 minutes or until wooden pick inserted in center comes out clean.
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Cool 10 minutes; remove from pans and transfer to wire racks. Cool completely.
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Once completely cooled, wrap in Saran Wrap and refrigerate until chilled, about an hour.
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To make the frosting beat butter and coconut extract until soft and smooth.
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Sift in 3 cups of powdered sugar and beat on medium speed until smooth.
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Add remaining powdered sugar, cream and food dye and beat until incorporated.
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Increase mixer speed to medium high and beat for 4-5 minutes.
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Toasted Coconut
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Set oven to broil on high. Spread coconut over a foil lined baking sheet.
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Broil until coconut is golden in color, but watch carefully as it can burn very quickly. Remove from oven and set aside to cool.
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Once cakes are chilled, cut off domed cake tops with a serrated knife, the evenly slice each each layer to make a total of 4 layers.
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Place one layer on a cake plate and frost it with about ¾ cup of frosting.
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Repeat with the remaining layers and frost the outside of the cake.
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Dip a pastry brush or clean paint brush into the black or brown food dye and flick it at the cake to make it look like a robin's egg.
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Top cake with toasted coconut and chocolate eggs.
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