Paul A. Young appears on shows like Saturday Kitchen and This Morning, usually sharing his delicious chocolate recipe. Paul said: “It’s a stunning centerpiece that looks like you’ve spent days working on it, but it’s so easy and it will impress. A large, moist chocolate cake covered in chocolate icing and topped with hand-finished, colored Easter eggs. The cake serves eight and you will need a six-inch cake pan with a removable bottom.
The chef, who partners with Bailey’s, also shared his perfect tips for baking chocolate cakes. He told Express.co.uk: Never open the oven halfway through cooking. Line the cake mold with parchment paper each time and let the cake cool for at least 15 minutes before unmolding it.
“Use real chocolate, as well as cocoa powder, in your chocolate cakes whenever possible and for the buttercream filling, use fresh but melted chocolate by beating it in sugar and butter for a filling really chocolatey.”
Leftover Chocolate Easter Egg Cake Recipe
For the chocolate cake:
- 115g Butter
- 185g Self-rising flour
- 225g caster sugar
- ½ tsp sea salt
- 70g Cocoa powder
- 145ml evaporated milk
- 145ml lukewarm water
- 2 medium-sized free-range eggs
- ½ teaspoon baking soda
Combine the dry ingredients in a blender, the butter, flour, cocoa powder, baking soda and sugar to form the breadcrumbs. (not the salt)
Mix the wet ingredients, whisk and salt the liquid.
Mix the dry mixture with the wet mixture and whisk until smooth.
Line the bottom and sides of your cake tin with baking paper. Fill the mold to the top.
Bake at 175 degrees for 45-50 minutes, checking with a skewer, until clean when dipped into cake and removed.
Immediately remove from the mold being careful as it will be very hot and place on a cooling wire.
Using the same parchment paper, bake the rest of the cake mix as before.
Let the cake cool completely then refrigerate for two hours.
READ MORE: James Martin shares an easy Welsh rarebit recipe for an Easter weekend treat
For the chocolate buttercream:
- 250g Semi-salted butter at room temperature
- 500g icing sugar
- 100g melted dark chocolate
- 50ml evaporated milk
Place the butter in a blender with the paddle attachment and whip the butter until smooth.
Add half the icing sugar and evaporated milk and beat the two together until very fluffy. It takes about 2-3 minutes on high speed, but start on low speed to avoid a cloud of icing sugar.
Add the rest of the icing sugar and beat for 3 minutes on high.
Add melted chocolate mixture until completely blended.
To assemble the cake:
Trim the top of each cake to level it.
Cut the larger cake into 3 layers and the smaller into two.
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Glue the base layer to a cake board or cake stand with buttercream.
Next, pour the same amount of buttercream over each layer and smooth the edges with a palette knife, leaving enough for the sides.
Carefully stack the cakes on top of each other making sure it is a level cake tower.
Place the cake in the fridge to set for 30 minutes.
Remove from the fridge and spread the remaining buttercream around the cake…don’t worry about it being smooth or particularly even.
Once melted, let cool for 15 minutes, stirring occasionally.
Paint some of the chocolate from the top of each chocolate egg with downward brush strokes and sprinkle with your colored sprinkles.
Let them set position your eggs on top of the cake the largest first then the smaller ones with a few around the base of the cake.
Serve at room temperature