Chocolate cake with Easter eggs, an easy, quick, and delicious recipe great for breakfast or a snack. It’s perfect for using up leftover Easter eggs but if you wish, you can also make chocolate muffins.
To make this cake, you can use either milk or dark chocolate. You only need a few simple ingredients and in just a few minutes you can enjoy a very soft and delicious chocolate cake. If you want, you can speed up the process by baking it in an air fryer like my chocolate and yogurt cake in the air fryer.
It’s a very simple batter with a very soft and moist texture that reminds me a lot of the chocolate cake without electric beaters. But if you prefer a slightly drier cake, then you can try the chocolate cake in the air fryer. To make it even more delicious, you can add pieces of chocolate eggs to the batter without them sinking to the bottom, just like in the chocolate chip plumcake.
Now it’s time to grab those leftover Easter eggs, follow the recipe, and prepare a delicious cake to enjoy at any time of the day. Let’s see what we need to make the chocolate cake with Easter eggs: easy and delicious recipe
HERE ARE SOME RECIPES WHERE YOU CAN USE LEFTOVER EASTER EGGS
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
STILL HAVE LEFTOVER EASTER EGGS? MAKE THIS DELICIOUS CHOCOLATE CAKE, IT WILL BE GONE IN NO TIME
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1/2 cup sunflower oil
- 3 eggs
- 1/2 cup milk
- 7 oz chocolate (milk, dark, or mixed)
- 1 packet baking powder
- powdered sugar (for dusting)
Tools
HERE’S WHAT YOU NEED
- 1 Electric Whisk
Steps
HOW TO RECYCLE EASTER EGGS
PREPARING THE CHOCOLATE: First, melt the chocolate in a double boiler and let it cool slightly.
PREPARING THE BATTER: Beat the eggs with the sugar until they are fluffy and foamy, then add the oil and milk. Next, add the melted chocolate and finally, sift in the flour, baking powder, and cocoa.
BAKING: Pour the mixture into a baking pan about 9 inches in diameter lined with parchment paper and bake at 350°F for about 35 minutes, but always check with your oven and do the toothpick test. Remove from the oven and dust with powdered sugar.
HOW TO STORE THE CAKE AND SOME TIPS
Once baked and cooled, you can store the cake in a plastic food bag; this way, it will stay nice and soft. If you use all milk chocolate, I recommend reducing the sugar
QUESTIONS ABOUT THE CHOCOLATE CAKE
CAN I BREAK UP THE EASTER EGG CHOCOLATE?
YES, OF COURSE, YOU CAN ADD CHOCOLATE PIECES
WHAT CAN I MAKE WITH EASTER EGG CHOCOLATE BESIDES THIS CAKE?
YOU CAN MAKE DELICIOUS COOKIES AND THEN GLAZE THEM WITH MELTED CHOCOLATE
