Looking for Easter cake inspiration? With the Spring-time holiday just around the corner and a Bank Holiday weekend to enjoy, what better time to pull together a sweet treat that you can enjoy in the garden with a cup of tea. It's the simple things, right?
And when we spotted this show-stopping chocolate Easter cake recipe from Aldi, we just had to share it with you. Not only is the cake itself super indulgent, but it's topped with a whole host of Easter-themed treats for all the family to enjoy. Plus, if you're looking after little ones over the Easter break, it's also a great way to keep them entertained for an hour, or so.
Given current government recommendations on minimising the amount of time you spend away from home, we wouldn't necessarily recommend a trip to Aldi in order to pick up these bits and bobs, especially. But, if you're doing your weekly shop, there's nothing wrong with shopping for them.
Aldi show-stopper Easter cake
- Dark Chocolate, 225 grams
- Unsalted butter, 300 grams
- Milk, 90 millilitres
- Caster sugar, 325 grams
- Self raising flour, 175 grams
- Vanilla essence, 2 teaspoons
- Soured cream, 128 grams
- Cocoa powder, 45 grams
- Five medium eggs
White Cream Cheese Frosting
- White chocolate, 200 grams
- Unsalted butter, 100 grams
- Soft cheese, 200 grams
- Icing sugar, 200 grams
- Milk chocolate, 150 grams
- Unsalted butter, 300 grams
- Icing sugar, 400 grams
- Cocoa powder, 30 grams
- Milk, 45 millilitres
- Dark chocolate, 125 grams
- Easter eggs
- Mini candy eggs
- Chocolate bunnies
1. Pre-heat the oven to 180°C/160ºC fan oven/gas mark 4 and line the bottoms of two cake tins non-stick baking parchment.
2. Break up the chocolate and chop the butter into small chunks. Put into a heatproof bowl along with the milk. Melt the mix over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Once melted, remove from the pan, then whisk in the soured cream, sugar and the vanilla essence.
3. Lightly whisk the eggs and stir into the mix. Sieve the flour and cocoa powder and beat into the mixture. Divide the mixture between the 3 tins and bake in the oven for 30 minutes until slightly risen and firm to the touch. Allow the cakes to cool in the tins.
4. Break up the white chocolate and chop the butter into small cubes. Put into a heatproof bowl and melt over a pan of simmering water – make sure the bottom of the bowl does not touch the water. Once melted, remove the bowl.
5. Sieve the icing sugar and beat into the mix, along with the soft cheese. Allow to cool and thicken. Sandwich the three cakes together with the frosting.
6. Break up the milk chocolate and melt in a heatproof dish over a pan of simmering water, making sure the bottom of the bowl does not touch the water.
7. Sieve the icing sugar and cocoa powder together in a bowl and beat in the butter. Add the melted chocolate and the milk and beat well. Use this to ice the side and top of the cake. Put back in the fridge to set.
8. Break up the dark chocolate and melt as before over a bowl of simmering water. Pour some over the top of the cake and allow some to drip down the sides, then leave to cool. Decorate with your favourite Easter eggs and chocolate bunnies.