The Easter egg cake is a simple, soft, and very tasty dessert. The Easter egg cake is made with the water and cocoa dough that you loved so much. A light dessert without butter, milk, and eggs. A soft and delicious cake. A softness to savor. I covered the cake with white chocolate that I previously melted in the microwave. But now come with me and let’s start baking.
Happy cooking, Giusi.
Find more ideas by clicking here ➡️other Easter recipes.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/5 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2/5 cup granulated sugar
- 1 cup water
- 3 1/2 tbsp vegetable oil
- 1 tbsp baking powder
- 3 1/2 oz white chocolate
Steps
In a bowl, sift the flour, unsweetened cocoa, baking powder, and mix.
Start adding the sugar, oil, and finally the water.
Mix all the ingredients well.
Pour the mixture obtained into a greased and floured mold. If you don’t have an egg-shaped mold, use a round mold with a 9-9.5 inches diameter and then shape it after baking.
Bake at 356°F in a preheated static oven for about 30 minutes, always do the toothpick test. Let it cool completely inside the mold.
Let the cake cool completely, melt the white chocolate in a double boiler or microwave, and level it over the cake.
The Easter egg cake is ready to enjoy. See you in the next recipe.
Storage
The cake keeps at room temperature for 3 days covered with a food dome.
