Easter Chocolate Cake

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This rich and chocolatey Easter cake is topped with a dark chocolate ganache and baked in a simple 9x13-inch pan-no layers, no hassle. The final touch? A scatter of mini chocolate eggs-some whole, some crushed-pressed into the soft ganache while it's still soft.

Festive Chocolate Easter Cake with Dark-Chocolate Ganache and Cadbury Mini-Eggs

This Easter, I may have gone a bit overboard. I definitely got carried away with making too many Easter recipes - like this Carrot Cake Cheesecake and Lemon Thumbprint Cookies (and many more Easter desserts I am planning to publish next week). But honestly? No regrets. Especially when this rich, fudgy Easter chocolate cake is concerned. It's made with simple pantry staples-flour, eggs, sugar-but gets a major upgrade from Dutch-processed cocoa and hot coffee (don't worry, it doesn't taste like a latte, it just deepens the chocolate flavor). Melted butter and sour cream keep it super moist, and the best part? It's all baked in a humble 9x13-inch pan. No tiers, no piping bags, no crying. You can make it a day or two before Easter - it keeps fresh for about 4 days! I coated this cake in homemade dark chocolate ganache and then had a little fun decorating it with Cadbury mini chocolate eggs-some whole, some broken for that "perfectly imperfect" touch-and festive Easter pastel sprinkles.

The Ingredient Notes & Substitutions:

This is what you need for the Chocolate Cake:

• All-purpose flour: You can also use cake flour, use spoon-and-level measurement method for accuracy.
• Dutch-processed cocoa powder: Adds deep chocolate flavor and darker color; natural cocoa works too.
• Kosher salt: Balances sweetness; use a little less if using table salt.
• Baking powder: Leavening agent; helps the cake rise.
• Baking soda: Works with sour cream and coffee for additional lift.
• Eggs: For an egg-free version, try using ½ cup unsweetened applesauce and increase the amount of baking powder to 2 teaspoons. This will result in a slightly denser cake as eggs provide structure and moisture.
• Vanilla extract: Enhances chocolate flavor.
• Melted unsalted butter: You can use vegetable oil (same amount by weight or volume).
• Granulated sugar
• Sour cream: I used full-fat - it's preferred but you can use low-fat, too. Substitute with plain full-fat Greek yogurt.
• Hot coffee: Deepens chocolate flavor. You can also use decaf.

The ingredients for Ganache Frosting & Decoration

• Dark chocolate (60-70% cacao), chopped: I used high-quality chocolate.
• Heavy cream: Creates a smooth, rich ganache.
• Cocoa powder: Intensifies chocolate flavor.
• Unsalted butter: Adds gloss and richness to the ganache.
• Vanilla extract: Rounds out the flavor.
• Salt: Enhances and balances the sweetness.
• Sprinkles: you can use Easter sprinkles or any pastel sprinkles.
• Mini chocolate eggs (e.g., Cadbury Mini Eggs): Optional but festive-great for Easter vibes. Use whole, halved, or crushed.
• Tip: The photo below shows all the ingredients you'll need-go ahead and take a screenshot for your shopping list:

How to make Easter Chocolate Cake

• Here's a quick overview of the recipe with step-by-step photos to guide you! Tip: For the full ingredient list and instructions, scroll down to the recipe card.
• To get started, I preheated the oven to 350°F and prepped a 9x13-inch pan-greased and lined it with parchment.
• In a large bowl, I whisked together flour, cocoa powder, salt, baking powder, and baking soda.
• Then in another bowl, I mixed eggs, vanilla, melted butter, sugar, and sour cream until it was nice and smooth.

• I stirred the wet stuff into the dry, not worrying about a few streaks of flour.
• Next came the magic: I whisked in hot coffee until the batter turned glossy. Into the pan it went and into the oven for about 30-33 minutes, until a toothpick came out clean and my kitchen smelled like chocolate heaven.
• I let it cool completely in the pan while resisting the urge to poke it every five minutes.

• For the frosting, I dumped chopped chocolate into a heatproof bowl. Then I heated some heavy cream until it was just about to simmer, poured it over the chocolate and cocoa powder, and let it rest to melt the chocolate.
• I added cocoa powder, vanilla extract and a pinch of salt, then whisked it until glossy and irresistible. After a 30-40 minute chill at room temp (with the occasional stir), it thickened into the perfect spreadable texture.

• Once the cake was cool, I slathered that ganache all over and topped it with festive Easter sprinkles and mini Robin eggs-some whole, some intentionally cracked for that "Oops, I didn't mean to do that" look. It's rich, adorable, and the perfect excuse for making just one more Easter dessert.

Baking Tips

• Use room temperature ingredients - This helps your batter come together smoothly and bake more evenly.
• Don't skip the coffee! - It intensifies the chocolate flavor of chocolate.
• Don't overmix the batter - Mix until just combined to avoid a dense or chewy texture.
• Don't overbake, or your cake will be too dry. Test with a toothpick - Insert it in the center of the cake. If it comes out clean or with just a few crumbs, it's done.
• Let the ganache cool before spreading - Ganache thickens as it cools. If it's too warm, it will be runny; too cold, and it may stiffen too much.

Other Easter Desserts

• Blueberry Lemon Cake
• Chocolate Hot Cross Buns (an Easter classic in the UK, Australia, New Zealand, and Ireland)
• Raspberry Lemon Cake
• Blueberry Lemon Bread with Lemon Glaze

5 from 2 votes

Easter Chocolate Cake

This rich and chocolatey Easter cake is topped with a dark chocolate ganache and baked in a simple 9x13-inch pan-no layers, no hassle. The final touch? A scatter of mini chocolate eggs-some whole, some crushed-pressed into the soft ganache while it's still soft.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 15

Calories per serving 480 kcal

Author: Julia

Ingredients

Cake

• 2 cups all-purpose flour (240g)
• ½ cup Dutch-processed cocoa powder

  any cocoa will work here (60 grams
)

• 1 teaspoon kosher salt (5 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 large eggs (about 100 grams)
• 2 teaspoons vanilla extract (10 milliliters)
• ½ cup unsalted butter melted (113 grams)
• 1 ⅓ cups granulated sugar (270 grams)
• ½ cup sour cream full-fat preferred (112 grams)
• 1 cup hot coffee or decaf (226 grams)

Dark Chocolate Ganache Frosting

• 10 ounces dark chocolate 60-70% cacao, chopped (285 grams)
• 1 cup heavy cream (240 milliliters)
• 2 tablespoons cocoa powder (10 grams)
• 4 tablespoons unsalted butter (55 grams)
• ½ teaspoon vanilla extract (2.5 milliliters)
• Pinch salt

Decoration

• 1 cup Cadbury Mini Eggs or similar - 150 grams
• pastel sprinkles or Easter sprinkles

US Customary - Metric

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Instructions 

Make Cake:

• Preheat oven to 350°F (175°C). Grease and line a 9x13 inch pan with parchment.
• In a large mixing bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda.
• In another bowl, whisk together the eggs, vanilla, melted butter, sugar, and sour cream until smooth and fully combined.
• Add the wet ingredients to the dry and stir to mix lightly. Some remaining unmixed flour is ok at this point.
• Slowly whisk in the hot coffee, mixing until the batter is smooth and glossy. It will be pourable.
• Pour into prepared pan and bake for 30-33 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool completely in the pan.

Make Frosting:

• Place chopped chocolate in a heatproof bowl.
• Heat heavy cream in a saucepan over medium heat until just simmering.
• Pour hot cream/butter over chocolate and cocoa. Let sit 3-4 minutes.
• Stir until completely melted and smooth. Add cocoa powder, vanilla extract and a pinch of salt.
• Add room temperature butter and whisk until fully incorporated.
• Let the ganache sit at room temperature for 30-40 minutes, stirring occasionally, until it thickens to a spreadable texture.

Decorate:

• Spread frosting evenly over the cooled cake.
• Top with Easter sprinkles and mini Robin eggs (some broken, some whole) while frosting is still soft.

Nutrition

Nutrition Information

Easter Chocolate Cake

Amount per Serving

Calories

480

% Daily Value*

Fat

 

31

g

48

%

Saturated Fat

 

18

g

113

%

Trans Fat

 

0.4

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

7

g

Cholesterol

 

74

mg

25

%

Sodium

 

252

mg

11

%

Potassium

 

117

mg

3

%

Carbohydrates

 

52

g

17

%

Fiber

 

4

g

17

%

Sugar

 

34

g

38

%

Protein

 

6

g

12

%

Vitamin A

 

640

IU

13

%

Vitamin C

 

1

mg

1

%

Calcium

 

80

mg

8

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.

Keyword easter chocolate cake