Rocky Road Easter Egg Cake
This Rocky Road EasterEgg Cake is the perfect way to use up left over easter eggs. Chocolate cakewith chocolate easter eggs? It’s a no brainer!
Ingredients
Chocolate Fudge Cake
- 330 g whole-fat milk room temperature
- 125 g vegetable oil
- 1 coffee shot or 1 tsp instant coffee powder mixed with 2 tbsp boiling water
- 125 g unsalted butter melted
- 3 large eggs 55g each, room temperature
- 400 g all-purpose flour plain flour
- 560 g caster sugar superfine sugar
- 100 g Dutch-processed cocoa powder
- 3 tsp baking powder
- 3 tsp bicarb soda
- 1 1/2 tsp salt
- 250 g boiling water
Chocolate Frosting
- 500 g unsalted butter softened
- 1 tsp salt
- 1 tsp vanilla extract
- 310 g powdered sugar
- 100 g cocoa powder
- 300 g dark chocolate melted
Decorations
- Any easter eggs you like! any type you like!
- Raspberry candy
- Mini marshmallows
Instructions
Chocolate Fudge Cake
- Preheat your oven to 180C / 350F (no fan), 150C / 300F (fan on). Spray three 8-inch cake tins with oil spray and line the bottoms with baking paper.
- Combine wet ingredients - To a large jug or bowl, add the milk, oil, coffee, butter and eggs and whisk to combine.
- Combine dry ingredients - To a separate bowl, add the flour, caster sugar cocoa powder, baking powder, bicarb soda and salt and use a whisk to combine.
- Combine wet and dry - Add the wet ingredients to the dry ingredients and mix to combine taking care to scrape down the bottom and sides of the bowl. Add the boiling water and mix to combine.
- Bake - Divide the batter evenly amongst the three cake tins. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hours or overnight.
Chocolate Frosting
- Cream butter - Add the butter, salt and vanilla extract to a large mixing bowl. Use an electric hand mixer to beat until pale and creamy, about 5 minutes.
- Add sugar and cocoa powder - Add the powdered sugar and cocoa powder and mix on low speed until no dry ingredients are showing, then turn to high speed and beat for 5 minutes.
- Add melted chocolate - Stop the mixer and scrape down the bowl. Add the melted chocolate and beat until well combined.
Let’s decorate!
- Layer and crumb coat - Add a dab of frosting on your serving plate or cake board and spread around a little. Add the first layer of cake and press down to stick. Pipe a ring of frosting around the first layer of cake. Fill with more frosting and use a spatula to smoothen and flatten out evenly.
- Add final touches - Add the next layer of cake and repeat with the 3rd layer of cake. Cover the cake in the remaining frosting as show in the video. Then top with easter eggs and candy/lollies.
Video
Notes
Decorations
You can use any decorations for this cake. This is the best way to use left over easter eggs. But any candy or lollies will do.
Easiest way to frost a cake
I’ve found the easiest way to frost a cake is by using a cake turntable! This is an affordable option and this is one that is perfect for those who like to decorate a lot!
Storage - This cake can be stored in an airtight container, in the fridge for up to three days.
Nutrition – is an approximate and is based on per slice. This recipe makes 16 slices.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:1000kcal | Carbohydrates:78g | Protein:12g | Fat:62g | Saturated Fat:38g | Polyunsaturated Fat:3g | Monounsaturated Fat:17g | Trans Fat:2g | Cholesterol:176mg | Sodium:1090mg | Potassium:644mg | Fiber:10g | Sugar:38g | Vitamin A:1552IU | Calcium:185mg | Iron:7mg
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