This recipe is adapted from the Smartie Pants cake in the CCC Cook Book ‘A Year of Cake’
I used an abundance of chocolate decorations for the toppings, such as hollow chocolate eggs, Malteser chocolate bunnies and mini sugar coated chocolate eggs. You can use whatever toppings you wish. Make it your own unique design.
Depending on how much ganache you coat around the sides of the cake and what size cake tins you use, ( I used 18cm/7″ tins) for this recipe, you will need 16 chocolate flakes cut in half to cover the sides of the cake.
You will also need about 1 1/2 – 2 meters of yellow ribbon, depending on how large you want the bow to tie.
Let me know how you get on and tell me how you decorated your Easter chocolate fudge cake.
You may also like to try these recipes for Easter
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Easter chocolate fudge cake
For the cake
- 175 g self raising flour
- 1 1/2 level teaspoons of baking powder
- 2 tbs cocoa powder
- 75 g golden caster sugar
- 75 g soft dark brown sugar
- 150 ml whole milk
- 150 ml sunflower oil or vegetable oil
- 2 large eggs
- 2 tbs golden syrup
- 1/2 teaspoon vanilla extract
- 16 chocolate flakes cut in half 32 halves in total
- 350 g dark chocolate roughly chopped.
- 300 ml double cream
- 1 tbs Chambord black raspberry liqueur or your favourite liqueur optional
Decorations. Please see my note above.
Make the ganache
- Place the chopped chocolate into a heat proof bowl. Heat the cream on a medium heat, until you see bubbles around the side of the pan. Do not boil.
- Pour the cream over the chocolate and leave to infuse for a couple of mins to allow the chocolate to soften.
- Add the liqueur then gently start to mix the cream and chocolate together, until you have a rich smooth glossy consistency. Do not over mix as this may cause the ganache to go grainy.
- Leave to set to a spreadable consistency at room temperature. This could take a couple of hours, depending on how hot your kitchen is. Avoid placing in the fridge at this point as it may set too hard and lose the shine.
Make the cake
- Preheat the oven to 180C/fan
- This is a slightly runny batter. Grease and line the base and sides of two 18cm/7" cake tins with baking parchment, especially if using loose bottomed tins.
- Sift all the dry ingredients into a large bowl and stir until combined, squashing any lumps of brown sugar. Make a well in the centre.
- Place all the wet ingredients (including the vanilla) in a measuring jug, give it a quick mix until well combined.
- Pour the wet ingredients into the well of the dry ingredients. Using an electric whisk or balloon whisk, beat all the ingredients together until combined, but don’t overbeat. Scrape the sides and bottom of the bowl as you go along.
- Divide the mixture equally between the two tins and place in the oven for 25 minutes or until baked, testing the centre of the cakes with a skewer until it comes out clean.
- Leave in the tins to cool for 10 minutes, before turning out on to a wire rack to cool completely.
- When the cakes are completely cooled, sandwich the two layers together with a third of the ganache. Spread another third evenly around the top and sides of the cake.
- Decorate the sides of the cake with chocolate flakes. Tie a yellow ribbon around the cake, to hold the flakes in place.
- Put the remaining ganache into a piping bag fitted with a rosette nozzle and pipe nest like swirls around the top edge of your cake.
- Decorate with chocolate eggs, Malteser rabbits and sugar coated mini chocolate eggs.