Leftover Chocolate Easter Cake Recipe

Chocolate cake with slice cut out sitting on plate


  • Butter, for greasing
  • 100 g (3½ oz) icing sugar, plus extra for dusting
  • 3 tbs cocoa
  • 100 g (3½ oz) ground almonds
  • 2 tsp coffee powder
  • 150 g (5¼ oz) butter
  • 150 g (5¼ oz) light brown sugar
  • 3 eggs
  • 200 g (7 oz) Doves Farm Organic Self Raising White Flour
  • 50 g (1¾ oz) currants
  • 100 g (3½ oz) Doves Farm Organic Dark Chocolate Chips
  • For the Chocolate Topping:
  • 100 ml (3½ fl oz) cream
  • 100 g (3½ oz) caster sugar
  • 50 g (1¾ oz) milk chocolate, broken into small pieces
  • 1 tsp golden syrup
  • 1 tsp vanilla extract
Recipe and image courtesy of Doves Farm.

Happy Easter Sunday! If you have more chocolate that you know what to do with, try our Easter cake recipe. Use up all that delicious chocolate and surprise the family to a Sunday treat!

This Easter cake recipe and images are courtesy of Doves Farm.

Makes 1 celebration cake

For the cake:

  1. Pre-heat the oven to 150°C/300°F/Gas Mark 2. Rub some butter around the inside of a 18 cm (7 in) round deep, loose bottom cake tin or insert a baking liner. Cut a 30 cm (12 in) square of parchment, greaseproof or brown paper, fold the corners to meet in the middle, press to make folded flaps and save for later.
  2. Sieve the icing sugar and 2 tablespoons of cocoa into a bowl, add the almonds, coffee powder and 3 tablespoons of water and mix into a ball of paste. Break off a quarter of the paste, cover and set aside for later.
  3. Dust a chopping board with icing sugar, put the paste in the middle and dust it with icing sugar. Roll into a circle a little smaller than the diameter of the tin. Put the tin on top to check.
  4. Chop the butter into small cubes. Put the butter cubes and sugar into a mixing bowl and beat together until light and fluffy.
  5. Break the eggs into the bowl one at a time, beating well between each addition.
  6. Sieve the remaining spoon of cocoa into a bowl and beat again.
  7. Beat in the flour.
  8. Stir in the currants and chocolate chips.
  9. Tip half the mixture into the prepared cake tin and spread it out.
  10. Lift the paste circle into the tin, on top of the cake mixture. Put the remaining cake mixture on to the paste and smooth the surface.
  11. Place the prepared paper square over the cake tin with the folded flaps pointing down to loosely cover the tin when it goes into the oven and bake in the pre-heated oven for 1½-1¾ hours.
  12. Allow to cool in the tin for 15 minutes before turning out on to a wire rack.

For the topping:

  1. Using the reserved paste, divide it into 11 pieces and roll each into a small ball.
  2. To make the chocolate topping, put the cream and sugar into a saucepan, over a medium heat, swirling the pan occasionally, until the sugar is dissolved. Stir the cream and sugar and bring to the boil. Remove the pan from the heat, add the chocolate and leave to stand for 5 minutes.
  3. Add the golden syrup and vanilla extract and stir until smooth and glossy.
  4. Pour the icing evenly over the top and sides of the cake.
  5. Press the paste balls into the chocolate icing.
  6. Leave the cake for a couple of hours for the icing to set. When the icing is set, store the cake in an airtight tin.

The People’s Friend team would love to see your creations. You can send them to peoplesfriend@dctmedia.co.uk for a chance to be shared on social media or in the magazine!

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