Easter chocolate cake

Chocolatey treats are always welcome at Easter - and this cake is quick and easy to make. And when it comes to decorating it, you can be as creative as you like!

Serves 10, 15 mins preparation, 45 mins cooking


  • 150g self-raising sugar
  • 175g caster sugar
  • 175g soft margarine
  • 75g drinking chocolate powder
  • 3 large eggs
  • 3 tablespoons boiling water

For the milk chocolate icing

  • 60g butter
  • 250g icing sugar
  • 1 tablespoon cocoa powder
  • 3 tablespoons hot milk
  • 2 drops of good quality vanilla essence

1 x 18cm-20cm round tin, greased and lined


  1. Preheat the oven to 160°C/gas mark 3.
  2. Put all the cake ingredients into a large bowl and beat (slowly at first) for 2 minutes. An electric mixer is ideal for this.
  3. Pour the mixture into the tin and bake in the centre of the oven for 45-60 minutes (depending on your oven). The cake should be well risen and firm.
  4. Once cooked, leave the cake in the tin for a few minutes, and then turn it out onto a wire rack to cool.

To make the icing and finish the cake

  1. Melt the butter in a pan, and blend in the cocoa powder. Then stir in the icing sugar, milk and vanilla essence, and beat until smooth and thick.
  2. Slice the cake horizontally in two. Spread half the icing between the two cake halves as a filling, and spread the rest on top.
  3. Decorate the top of the cake as you like (we've shown it with mini eggs and chocolate shavings).

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