Our Easy Easter Chocolate Cake combines two recipes we have previously shared on the blog. Ideal for a celebration, this is a cake that the whole family will enjoy! You will find many occasions to make it, so be sure to save this recipe!
We enjoy this recipe using Gluten-Free flour, but you can easily switch to regular flour if you wish.
Our Easy Easter Chocolate Cake is made even more delicious (not to mention beautiful!) by our Chocolate Leaf decoration.
Do let us know in the comments below if you try this recipe!
Alex and Faye xx
P.S. Love chocolate and Easter theme recipes? Our Chocolate Pretzel Easter Nests are for you!
My Chocolate Sour Cream Cake has got to the be the easiest cake recipe out there! It is so versatile, and I love to make it at Easter. With a little decoration, it makes the ideal festive dessert.
Gluten-Free Chocolate Sour Cream Cake
- 1 cup (220 g) caster/superfine sugar
- 1 cup (150 g) gluten-free plain/all-purpose flour See Note 1
- 1/4 tsp salt
- 3 tbsp Dutch Process cocoa powder See Notes 2 and 3
- 1 tsp baking soda/bicarbonate of soda See Note 4
- 1 tsp vanilla extract See Note 5
- 1 large egg
- 1 cup (240 g) full fat sour cream
- Preheat your oven to 180 Degrees C (355 F).
- Line the base of a 9” (23cm) round spring-form tin with baking paper, and grease the sides.
- Add all the ingredients to the bowl of a stand mixer or place them in a bowl and use a hand held electric mixer. Mix them all together until the batter is smooth, but do not over beat.
- Tip the mixture into the prepared tin and smooth the top.
- Bake for 25-30 minutes or until a skewer inserted into the cake comes out clean. A few crumbs are okay but there should not be any batter.
- Place the tin on a wire rack and cool for 10 minutes. Remove the side of the cake tin. Cool a further 10 minutes before carefully removing the cake to the rack to further cool.
- Dust with icing sugar/confectioners’ sugar and serve as is or with whipped cream, mascarpone or crème fraiche and berries.
- Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more. If you don’t need to make these gluten-free, you can use regular plain/all-purpose flour.
- Use a good quality, unsweetened cocoa. I use Plaistowe Dutch Processed Cocoa, available in supermarkets. It gives the cake a lovely, rich, chocolatey colour.
- The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
- This is not the same as baking powder. Be sure to use baking soda.
- For the best flavour, use vanilla extract/essence which has been naturally extracted from the vanilla bean and not one which is synthetically flavoured.
- Please note, the nutritional information is based on the cake being sliced into 8 pieces. It does not include what the cake is served with. The nutritional information is an estimate only.
A Chocolate Leaf really is a beautiful and unique decoration. I featured it recently on the blog as an Easter Wreath. Today I show you what a lovely cake topper it makes.
Chocolate Leaf Easter Wreath
- 100 g good quality white cooking chocolate*
- 100 g good quality milk cooking chocolate*
- 100 g good quality dark cooking chocolate*
- 40 fresh non-toxic leaves
Please note: not all of the chocolate is used on the leaves.
- Prepare a baking tray by lining it with non-stick baking paper.
- In a medium size saucepan heat a small amount of water to barely simmering.
Break the chocolate into pieces and place in a heat-proof bowl which will sit on top of the saucepan. Stir the chocolate occasionally. Do not over-heat. Chocolate will melt at a low temperature.
- Remove the bowl of chocolate from the saucepan when the chocolate is almost melted. It will continue to melt in the residual heat.
- Using a non-toxic artist brush, brush the underside* of the leaf with the melted chocolate.Avoid dripping chocolate onto the other side of the leaf. If chocolate becomes stuck on the other side it will make it harder to peel the chocolate leaf off later. Run your finger along the edge of the leaves to remove any excess.
- Place chocolate side up on the prepared baking tray.Repeat with the remaining leaves, re-warming the chocolate if necessary.Chill the leaves until firm, about 30 minutes.
- Depending on the thickness of the chocolate coating you may need to add another layer. I used 2 for the milk and dark and 3 for the white chocolate.To separate the chocolate and the leaves, start at the stem end.
- Slowly and carefully pull back the green leaf. Return the chocolate leaf to the tray and repeat the process. If you’re not using them immediately, store in the refrigerator.
- Arrange the leaves in a circle on a large white platter or board. In the Northern Hemisphere temperature may not be a problem but here in the South we are still experiencing warm days and it was necessary to return the leaves to the refrigerator before finishing the wreath.Add Easter eggs to the leaves in a random manner.
*If you choose to make one colour of chocolate you will need no more than 200 gm. For ease, I used 100 gm for each but there is chocolate left over. Roast some almond slivers and add them to the leftover chocolate to make a few sweet treats to go with coffee. Or, get creative and make some swirly shapes to decorate another dessert.
*The underside of the leaf is veined, which gives the finished leaf a lovely texture.