A rich and moreish chocolate cake made with cocoa powder filled with vanilla cream cheese buttercream, lots of chocolate and sprinkles. Decorate this showstopper cake with an upside-down Dark Chocolate Easter Egg for a hidden surprise on top. This cake is naturally vegan and easily gluten-free and is fun to make this Eastertime for friends and family.
By Nourishing Amy
Dark Chocolate Easter Egg Cake
Prep Time: 20
Serves: 10-12 People
Ingredients
For the Cake Sponges
180ml plant-based milk
1 tbsp apple cider vinegar
80ml light olive oil
150g applesauce
200g caster sugar
250g plain flour (or gluten-free plain flour)
65g cocoa powder
1 ½ tsp baking powder
1 tsp bicarbonate of soda
A pinch of salt
150ml hot coffee
For the Buttercream
50g vegan butter, softened
20g vegan cream cheese
200g icing sugar
1 tbsp plant-based milk
½ tsp vanilla essence
For Filling and Decorating
Dark Chocolate Easter Egg
Dark Chocolate Mini Eggs
Chopped chocolate
Sprinkles
Method
Step 1
Preheat the oven to 160Fan/180ºC and line and grease two 8-inch round cake tins with baking paper.
Step 2
Into a large mixing bowl: whisk the milk and apple cider vinegar and leave for 5 minutes to curdle. Now add in the olive oil, applesauce and caster sugar and whisk till smooth. Sift in the flour, cocoa powder, baking powder and bicarbonate of soda and add the salt. Begin to whisk the batter and then pour in the hot coffee, while stirring, and continue to mix until you reach a smooth, rich chocolate batter
Step 3
Divide the batter equally between two tins and smooth over the tops. Place in the middle of the oven for 30 minutes, until risen and springy and an inserted skewer comes out clean
Step 4
Allow to cool for 10 minutes then carefully remove from the tins to cool fully on a wire rack. Once cool, slice the tops off the cakes if they have domed, so you have a flat cake surface
Step 5
To make the buttercream: beat together the butter and cream cheese using an electric handheld whisk or a freestanding mixer. Once soft, gradually beat in the icing sugar, plant milk and vanilla. Once fully incorporated, continue to beat for 1-2 minutes, until it’s really fluffy and light
Step 6
To assemble the cake: place once cake on a serving plate and spread over half of the buttercream. Make a small indent in the middle and fill with chopped chocolate and sprinkles. Place on the second cake and top with the rest of the buttercream
Step 7
To cut the Easter Egg in half: use a sharp, warmed knife (run the knife under hot water and wipe dry) to apply gentle pressure around the circumference of the egg, allowing the heat of the knife to melt the chocolate. Be patient and then break apart
Step 8
To decorate: add a few mini eggs on the cake and place the upside-down easter egg on top. Sprinkle over some extra chocolate and sprinkles
Step 9
. Serve straight away or keep in the fridge, covered well, for 2-3 days. you can freeze the unfrosted cake for up to 1 month, wrapped well, and allow to defrost before frosting
