This easy Easter chocolate cake is so easy that you won't even need a mixer. Just mix all the ingredients with a whisk for a delicious soft chocolate cake.
Here in the U.S., I noticed that the treats for Easter are colorful and diversified. You can get chocolate treats, marshmallow peeps, eggs filled with candies, and so many other options.
In Brazil, the most common and loved easter treat is the chocolate egg. You can find an infinite variety of chocolate eggs! I mean... Big or small, full of bonbons or toys, whole or just half... Even half of an egg full of mousse or truffle. You name it, you'll find it! The thing is, Easter in Brazil is very chocolate-driven, which is heaven for me!
So, since I'm living in the U.S., but I can't deny my Brazilian roots, I decided to make this delicious Easter Chocolate Cake, topped with soft brigadeiro (a Brazilian soft fudge) and decorated with an Easter bunny and Easter eggs.
Ingredients for the cake
The ingredients for this Easter cake are very simple. Here's the list:
For the Cake
- Hot water
- Cocoa powder
- Vanilla extract
- Vegetable oil
- All purpusey flour
- Baking powder
- Baking soda
How to make this easy Easter Chocolate Cake
This Easter chocolate cake is so easy that all you need is a bowl and a whisk. No mixer or blender is necessary.
Here are the steps:
- Heat the water (I use my microwave, but you can use the stove too), dissolve the cocoa in it, and add vanilla;
- In another bowl mix flour, salt, baking powder and baking soda;
- In a big bowl add the eggs and beat them until all mixed. Incorporate the sugar. Add the cocoa mix and oil, and stir a little more. Add the flour mix and stir until you no longer see the flour;
- Pour the batter in a greased and floured baking pan, and bake it for about 30 minutes.
*Check the recipe card for a detailed explanation.
Tips on how to make the chocolate Fudge
This chocolate fudge, which in Brazil is called brigadeiro, is very easy to make, but if this is your first time making it, here are some tips to help you master it:
- Dissolve the cocoa powder in a little bit of warm milk. This way you won’t have little clumps of cocoa;
- Use a heavy bottom pan. This way it will be harder to burn the brigadeiro that tends to stick to the bottom of the pan;
- Stir the mixture for the whole time, preferably with a silicone or wooden spatula. This will prevent your brigadeiro from burning;
- After it starts boiling, keep stirring for about 1 minute and then turn off the heat. The ideal consistency is the one that spreads easily but won't run off the cake. Remember, it will thicken much more after it cools down;
- If your brigadeiro gets too hard after it cools and becomes hard to spread, you can simply add 1 tablespoon of milk at a time, stirring well, until it reaches the desired consistency.
Brigadeiro is a Brazilian type of fudge that is made with sweetened condensed milk, cocoa powder, and butter. It's usually cooked to the point where you can roll it, but in this recipe, we make it softer, so we can spread it easily on the cake.
To dye the coconut flakes, simply put them inside a plastic bag and add a few drops of green food coloring. Close the bag and rub the flakes on the food coloring, shaking the bag so all flakes can get in contact with the dye.
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Easter Chocolate cake
For the cake
- 3 eggs
- 1 ½ cup sugar
- 1 cup hot water
- ½ cup cocoa powder
- 2 teaspoon vanilla extract
- ⅓ cup vegetable oil
- 1 ½ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Soft Brigadeiro
- 4 tablespoon Hot milk (it could also be hot water)
- 2 tablespoon cocoa
- 1 tablespoon butter
- 1 can sweetened condensed milk
- 1 chocolate bunny
- Easter chocolate eggs
- green coconut flakes
For the Cake
- Preheat oven to 350ºF. Grease and lightly flour a 12-cup bundt cake pan.
- In a small bowl, heat a cup of water (I heated mine for 90 seconds in the microwave) and dissolve the cocoa powder in the water, stirring it with a whisk. Add vanilla and set aside.
- In another bowl, add flour, baking powder, baking soda, and salt. Set it aside.
- In a big bowl, add the eggs and beat them with a whisk until they are well mixed and some bubbles have formed. Add sugar and mix until well incorporated. Then add oil, chocolate mixture, and stir.
- After all the wet ingredients have been combined, add the dry ingredients that were set aside. Add it slowly, whisking constantly until thoroughly combined.
- Pour the batter into the prepared pan. Bake it for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
For the Soft Brigadeiro
- In a small saucepan, before turning the heat on, mix the hot milk and cocoa until no clumps are left.
- Then, add the condensed milk and stir until combined. Turn on the heat, add butter, and stir the mixture constantly, with a spatula or wooden spoon, so it won't stick to the bottom of the pan. Once it starts boiling, stir it vigorously for about 1 minute and turn off the heat.Usually, the thickening process takes about 5 minutes total, but this will depend on the heat intensity and condensed milk brand (some are thicker than others).
- We are looking for a consistency that will be thick enough to stay on the cake, but not so thick that will be hard to spread over the cake. Keep in mind that it'll thicken a lot more after it cools down. If you think that it has thickened too much, you can add 1 tablespoon of milk at a time, stirring until desired consistency is achieved.
Assembling the cake
- While the cake is still warm, run a knife around the cake to make it easier to remove it. Remove the cake from the pan, and place it in a cake plate.
- Turn it upside down, with the flat side up, so it'll be easier to decorate.
- Spread the soft brigadeiro (still hot) over the cake.
- For the decoration shown in this photo, I placed a small saucer to cover the hole in the cake and placed a chocolate bunny on top of it. Then I put some coconut flakes over the saucer, which I colored with a few drops of green food coloring, and put some chocolate eggs on top.
- Enjoy it with a delicious cup of milk.
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
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