Ingredients

2 ½ cups (300g) all-purpose flour (plain flour)

½ cup (60g) cocoa powder (unsweetened)

1 ⅔ cups (330g) sugar (granulated or caster)

1 tbsp baking powder

½ tbsp baking soda (bicarbonate of soda)

½ tsp ground cinnamon (optional)

½ tsp salt

⅞ cup (200g) unsalted butter (softened)

3 large eggs

1 cup (225ml) buttermilk

2 tsp vanilla bean paste

1 cup (175g) dark chocolate chips (melted and cooled)

2 cups (260g) powdered sugar (icing sugar)

6 tbsp cocoa powder (unsweetened)

⅔ cup (150g) unsalted butter (softened)

½ cup (120ml) heavy cream (double cream)

Easter chocolate eggs, bunnies, sprinkles, etc.

Instructions

Step 1: Preheat the oven to 340°F (170°C). Mist a 9×13 inch rectangular cake pan with cake release and line with parchment paper.

Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, cinnamon (if using), and salt.

Step 3: Add the softened butter, eggs, buttermilk, and vanilla bean paste. Beat on the lowest speed until the mixture starts to combine, then gradually increase the speed until smooth. Scrape down the sides and bottom of the bowl to ensure everything is incorporated.

Step 4: Spoon the batter into the prepared pan and level the surface. Bake for 35-40 minutes, or until a skewer inserted in the center comes out clean and the cake feels springy to the touch. Cool on a wire rack.

Step 5: To make the frosting, melt the dark chocolate chips in short bursts in the microwave or over a double boiler. Set aside to cool slightly.

Step 6: In a mixing bowl, sift together the powdered sugar and cocoa powder. Add the softened butter and start mixing on low, gradually pouring in the heavy cream until the frosting is smooth and well combined.

Step 7: Stir in the melted chocolate and beat until the frosting holds soft peaks.

Step 8: Spread the frosting evenly over the cooled cake with a palette knife, creating swirls for texture.

Step 9: Decorate the cake with Easter chocolate eggs, bunnies, sprinkles, or your preferred festive toppings. Slice carefully with a serrated knife, wiping the blade clean between cuts.

Tips & Variations

Use buttermilk or substitute with milk and 1 tbsp lemon juice or vinegar for a tender crumb.

Add a teaspoon of instant coffee powder to the cake batter to enhance the chocolate flavor.

For a lighter frosting, swap half the heavy cream with whipped cream folded in gently.

Try using white chocolate chips in the frosting for a different twist.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I know when the cake is fully baked?

Insert a skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. The cake should also be well risen and springy to the touch.