Showstopping Chocolate Easter Cake is the perfect centerpiece for your Easter table!
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. It really does go with anything. So whether your Easter 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.
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 melted chocolate, then lightly ‘flick’ the brush to splatter the chocolate onto 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.
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 3/4 cups all purpose flour
- 2 cups granulated white sugar
- 3/4 cup unsweetened dark cocoa powder
- 1 1/2 tsp baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk or sour cream
- 1/2 cup oil
- 1 tbsp 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
- 1/2 cup chocolate eggs
- Black or brown food dye
- Heat 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.
- Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
- Stir in hot coffee. Batter will be runny.
- Pour batter into prepared pans.
- Bake 25-27 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pans and transfer to wire racks. Cool completely.
- Once completely cooled, wrap in Saran Wrap and refrigerate until chilled, about an hour.
- 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.
- Toasted Coconut
- Set oven to broil on high. Spread coconut over a foil lined baking sheet.
- Broil until coconut is golden in color, but watch carefully as it can burn very quickly. Remove from oven and set aside to cool.
- 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.
- Place one layer on a cake plate and frost it with about 3/4 cup of frosting.
- Repeat with the remaining layers and frost the outside of the 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 chocolate eggs.