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Chocolate Easter Cake

Chocolate Easter Cake with Mini Egg Nest Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup hot coffee or hot water
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • ½ cup sweetened shredded coconut, optional
  • Green liquid food coloring, 1 drop
  • ½ cup mini chocolate eggs

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch pan. Whisk flour, cocoa, sugar, baking soda, baking powder, and salt in a large bowl.
  2. Pour buttermilk, oil, eggs, vanilla, and hot coffee over the dry ingredients. Beat with an electric mixer on low to combine, then on medium for 2 minutes until smooth.
  3. Scrape batter into the pan and level it. Bake 30-35 minutes until a toothpick has a few moist crumbs. Cool completely in the pan.
  4. Beat butter and powdered sugar until crumbly. Add cocoa, cream, and vanilla; beat on low then high for 2 minutes until fluffy. Spread over cooled cake. Tint coconut with green food coloring, press around a small circle in the center, and fill the nest with mini eggs.

Notes

Cooling time is not included in the total; allow about 1 hour for the cake to cool completely before frosting. If your kitchen is warm, pop the cooled cake in the fridge for 15 minutes before spreading the frosting so it stays put.