Chocolate Easter egg surprise cake

Apparently nine out of ten chocoholics are women. If you are one of the nine, you’re on the right page. As far as celebrations go, Easter is the perfect occasion to usher in some colourful frivolity. And this Chocolate Easter egg surprise cake is how to do it.

Chocolate Easter egg surprise cake

I love surprises, especially when they involve chocolate. Hidden beneath the glossy dome of our surprise cake are my favourite eggs. Jelly centred encased in thick milk chocolate and a crunchy speckled shell. Once sliced, these speckled gems tumble out and then it’s just hands everywhere. The cake is a simple one-bowl recipe. Below is the step by step of how to cut and layer your surprise cake. I hope you like it. Happy Easter baking. May it be a joyous celebration with family and friends.

Chocolate Easter egg surprise cakeChocolate Easter egg surprise cakeChocolate Easter egg surprise cakeChocolate Easter egg surprise cake

Chocolate Easter Egg surprise cake
Serves 10
  • 150g (1 cup) self raising flour
  • 25g (1/4 cup) cocoa powder
  • pinch of salt
  • 90g (1/2 cup) demerara or brown sugar
  • 80g (1/3 cup) castor sugar
  • 160ml (2/3 cup) vegetable oil
  • 3 eggs
  • 5ml (1 teaspoon) vanilla extract
  • 60ml (1/4 cup) buttermilk
Gananche and filling
  • 125g dark chocolate
  • 125ml (1/2 cup) fresh cream
  • 1 cup speckled Easter eggs
  1. Preheat the oven to 170º C. Grease a 20cm round pyrex bowl with butter and dust with flour.
  2. In a large mixing bowl, sift together the flour, cocoa powder and salt.
  3. Combine both sugars, oil, eggs, vanilla and buttermilk in a large jug.
  4. Add the wet ingredients to the dry and mix until the batter is smooth and all the flour is incorporated.
  5. Pour the batter into the pyrex bowl and bake for about 1 hour. Test with a skewer for doneness before removing from the oven.
  6. Allow the cake to cool in the dish before turning out.
  7. To make the ganache, place the chocolate and cream in heatproof bowl and microwave for 50 seconds on full power. Stir until glossy and smooth. Set aside to cool.
  8. Cut the cooled cake in half horizontally so that you have a flat 20cm base and a round, domed top.
  9. Place an 8cm round template on the base and cut out. (see above images)
  10. Fill the cavity with speckled eggs. Spread a little ganache around the 3cm cake border. Place the cake dome on top and press down gently.
  11. Pour half the ganache over the cake and spread with an off-set spatula.
  12. Repeat with the remaining ganache and allow to set.
  13. Decorate with an assortment of Easter eggs.


For more Easter baking inspiration, you may like to try these blog favourites:

No knead hot cross bun bread

Spicy hot cross bun soda bread

Baked Nutella chocolate torte






6 Comments. Leave new

  • Jo, that looks lovely!! yummy

  • This is such a great cake! I love the cake stand and it’s such a cute dome. I love everything about it!

  • Dianne Bibby
    28 March 2017 7:03 pm

    Thank you Angela. I love a little bit of whimsy and Easter is the perfect time for this pastel palette. And chocolate, of course.

  • Dianne Bibby
    28 March 2017 7:07 pm

    Thanks Margherita. It was!

  • Maireen Kemp-Hornby
    10 November 2021 4:09 pm

    Hi Dianne, do you perhaps have a recipe for white chocolate ganache?

  • Hello Maireen. Ganache is a tricky affair. It depends largely on the type of chocolate and the fat content and the whether you want to drizzle or frost a cake. Usually, aim for a 3:1 ratio of chocolate to fresh cream. I place both in a glass bowl set over a pan of lightly simmering water. Heat until melted and smooth. Then set aside to cool slightly before drizzling. Hope that helps.

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