Easter Egg Chocolate Cake Recipe
If you’re looking for a deliciously chocolatey Easter treat, we’ve found just the thing! This Easter Egg Chocolate Cake from Little Plough Kitchen is wonderfully indulgent, delightfully squidgy and the perfect excuse to make the most of all those leftover Easter eggs.
Because, let’s be honest, there’s only so many handfuls of chocolate buttons and half-eaten eggs you can squeeze in before breakfast! Instead, gather up those chocolatey leftovers and turn them into something rather special.
This cake has a wonderfully chewy texture that’s almost brownie-like, making it lovely and rich without being too complicated to bake. And because it’s made with coconut flour and coconut oil, it’s naturally gluten free and dairy free - although do check the ingredients of your chocolate carefully if you need the finished cake to be dairy free or gluten free.
A brilliant way to use up Easter chocolate
One of the things we love most about this recipe is how adaptable it is. Easter chocolate comes in all shapes and sizes, so this is a great opportunity to use up whatever is still lurking in the cupboard after the Easter egg hunt.
Get the children involved in weighing and mixing the ingredients, and let them help break up the chocolate, too. There’s something rather satisfying about turning a mountain of leftover chocolate into a delicious homemade cake! Once baked, you’ll have a lovely fudgy, chocolatey cake that’s perfect for an Easter afternoon treat. Serve it as it is, or add a little extra Easter magic with fresh berries, a dusting of icing sugar or a few leftover chocolate eggs on top.
So, before you hide those last few Easter eggs away at the back of the cupboard, why not turn them into this deliciously gooey chocolate cake instead? Chocolate + Easter eggs + cake = one very happy Easter! 🐣🍫
Prep time: Cook time: Total time:
Serves: 8
INGREDIENTS
- 100g coconut flour
- 2¼ tsp baking powder
- 250g left over chocolate (we used everything from white, milk and dark)
- 20g cocoa powder
- 110g coconut oil melted
- 3 eggs
- 100g coconut sugar
- drizzle of melted chocolate for decoration
INSTRUCTIONS
- Line and grease a 20cm springform tin and pre-heat the oven to 180 degrees (fan assisted).
- Mix the coconut flour and baking powder together.
- Melt the chocolate and coconut oil together in a bowl sitting over a pan of simmering water. Then mix in the cocoa powder.
- Beat the eggs and sugar together.
- Mix the cooled melted chocolate into the beaten egg & sugar mixture then gently fold in the coconut flour until well combined.
- Pour the mixture into the prepared tin and place in the middle of the oven for 20 minutes, then turn the temperature down to 160 for a further 10 minutes.
- It should form a lovely dark crust and when inserted with a skewer it should come out clean.
- Leave the cake to cool in the tin for 5 minutes before releasing and cooling completely.
- Drizzle with a little melted chocolate and serve with cream, Greek yogurt or coconut yogurt. Enjoy!
