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Chocolate and Almond Easter Cake

Author: Charlotte O'Shea

When Charlotte from Buttercream & Dreams removed this super tall beauty from it’s box to photograph Adam and I were like……Wow. Can we have a slice immediately please?!

This is a really yummy flavour combination with a subtle nod to the marzipan flavouring of a traditional Easter Simnel cake but coupled with the delicious chocolate we all love. The almonds and yogurt keep the cake really moist and the mini eggs make it a perfect Easter Day centre piece.


{Cake Ingredients}
  • 340g Unsalted Butter
  • 340g Caster Sugar
  • 6 eggs
  • 280g Self Raising Flour
  • 30g Ground Almonds
  • 30g Coco Powder
  • A spoon of greek yogurt
{Icing Ingredients}
  • 225g Unsalted Butter
  • 450g Icing Sugar
  • 30g Cocoa Powder
  • A drop of milk
  • As many mini eggs as you like!

{Method}
  1. Preheat the oven to 180c/Gas mark 4.
  2. Grease and line two 8 inch round tins or three 6 inch round tins.
  3. In a free standing mixer or using a hand whisk cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time.
  5. Sift in the flour, cocoa powder and ground almonds and fold in to the mixture.
    Mix in the yoghurt.
  6. Divide between the tins and bake for 25-30 mins or until a skewer inserted in the middle comes out clean.
  7. Remove the cakes and leave to cool.
  8. In a free standing mixer or using a hand whisk mix together the butter, icing sugar and cocoa until light and fluffy. Add the milk until it is a smooth consistency.
  9. Once the cakes are cooled level the tops and spread each layer with a dollop of the buttercream.
  10. Stack the layers together and then spread more buttercream over the sides and top.
  11. Decorate with mini eggs!
{Contributors}
Author
Purveyor of short shorts. Make-up junkie. Hopes to grow old disgracefully.
Follow Charlotte on instagram @charlotte.oshea
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3 thoughts on “Chocolate and Almond Easter Cake

  1. I think I’m going to have to give this ago…although also tempted by a 3 tier carrot cake. You know, Easter Bunny, likes to eat carrots – it’s sort of themed! Any excuse for me to consume carrot cake… x

  2. I so need to buy some 6″ tins. I’ve managed to recreate it pretty well but your tall version just looks that little bit fancier. On a plus side I can fit more mini eggs on top of mine and it still tastes delicious.

    1. More mini eggs is a winner in my books Kat! Glad you got to bake it though and any which way it is still super yummy. I’ve got to bake mine in the morning as somehow got distracted by Bank Holiday DIY today!!! x

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