Home   News   Article

Have your cake for Easter

Chocolate Easter cake
Chocolate Easter cake

Easter weekend is coming up, so today I’m suggesting you treat the family by baking this marbled chocolate Easter cake...


200g (7oz) The Co-operative butter

200g (7oz) caster sugar

200g (7oz) The Co-operative self-raising flour

10ml (2tsp) baking powder

4 The Co-operative free-range eggs

30ml (2tbsp) cocoa powder

5ml (1tsp) vanilla essence

100g (3 1/2oz) The Co-operative Fairtrade dark chocolate

100g (3 1/2oz) The Co-operative butter, softened

100g (3 1/2oz) icing sugar

50g (1 3/4oz) The Co-operative Fairtrade milk chocolate speckled eggs

25g (1oz) white chocolate, melted

baking paper


Preheat oven to 180°C, 350°F, gas mark 4.

Using two separate bowls, place half of the butter, caster sugar, flour, baking powder and eggs in each bowl. Beat with an electric whisk until light and fluffy.

Mix the cocoa powder with 30ml (2tbsp) boiling water until it makes a smooth paste. Add this to one of the cake mixes and add the vanilla essence to the other.

Grease and line 2 x 20cm (8in) cake tins.

Spoon the mixtures into the tins alternately to create a marbled pattern. Level with a knife. Cook for about 20–25 minutes until the cakes spring back when lightly touched.

Turn out and cool on a wire rack.

Break up chocolate. Melt in a bowl over a pan of simmering water. Put butter and icing sugar in a bowl; add the chocolate. Whisk until smooth. Spread a little on one cake; place other cake on top.

Cover top and sides with the rest.Decorate with milk chocolate eggs and drizzle the melted white chocolate.

This recipe has one or more red traffic lights. It’s fine to eat occasionally or as a treat.

Preparation time: 55 minutes

Cooking time: 25 minutes Serves: 20 portions

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies - Learn More