Looking for a deep, rich and fudgey chocolate cake for Easter? Look no further! This Chocolate Easter Cake will satisfy anyone with a sudden and desperate need for chocolate. You know who you are.
Well, it took a few days, but I finally have this post up for an amazing Chocolate Easter Cake. Ironically enough I believe it was just earlier this week I was reading that I should have posts ready to go for up to 2 weeks in advance. (fellow bloggers, do you agree with this?) After my Internet service provider was down Thursday and Friday this past week, I think this may be a fantastic idea. It puts a serious kink in my plans when I can’t log into my website.
On a positive note, it gave me a great opportunity to disconnect from technology which I’m surprised to admit, was refreshing. It was also my daughter’s birthday yesterday and I was beyond busy spoiling her every little whim – my choice. (pictures of her Disney’s Frozen birthday cake to follow) It was a special day all about her and I spent every waking minute with her. I was exhausted, especially after the bowling birthday party, but it was such a fantastic day. She had a smile on her face the entire day. I loved seeing her so happy.
*This adaptation came from The Slow Roasted Italian.
Hershey's Perfectly Chocolate Cake with Chocolate Frosting
- 2 cups white sugar
- 1 34/ cups all purpose flour
- 3/4 cup cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 tbsp instant coffee
- 1/2 cup butter
- 2/3 cup cocoa
- 3 cups powdered sugar
- 1/3 cup milk (I used heavy cream because I had it)
- 1 tsp vanilla extract
- 1/2 tsp salt
Preheat your oven to 350°F. Prepare 2 8-inch round cake pans by greasing them well and lining the bottom of the pan with parchment. Set aside.
Bring 1 cup of water to boil by your preferred method (kettle, microwave, stove top) and add the instant coffee to the water.
Shift together your dry ingredients in a large bowl: flour, cocoa, baking powder, baking soda and salt.
In a separate bowl, whisk together your eggs, sugar, milk, oil and vanilla until well combined. Once the coffee has cooled a bit, whisk the coffee into the wet ingredients. Add all the wet ingredients into your dry and whisk. The batter will be thin but don't worry, it cooks to a thick, dense cake.
Pour your batter into the prepared cake pans and bake for 30 to 35 minutes. Test your cakes by inserting a tooth pick into the centre to make sure it comes out clean. That means it's done! Cool your cake for 15-20 minutes then transfer to a wire cooling rack.
Once cooled, frost with "Perfectly Chocolate" Chocolate Frosting. Whip your butter with a hand mixer or stand mixer until light and fluffy. Mix in the cocoa, vanilla and salt. Gradually add in milk and powdered sugar, alternating until it reaches a spreadable consistency. Add additional milk (by the teaspoon) or powdered sugar if you need to reach the perfect consistency. This recipe is just the perfect amount for Hershey's Perfectly Chocolate Cake.
I layered this yummy icing between the two round cakes and slathered it all over the top and sides. Then I topped the cake with fun Easter coloured M&M's.
Note: my cake caved in a bit while it was cooling and I was worried that I did not cook it enough even though I had tested it with a tooth pick. It was cooked, this is just a very fudgey and dense cake, almost like a brownie, and it settled once it was done cooking.