Chocolate Easter cake

Name: Chocolate Easter cake
Total time: 3 h
Yield: 2
Cuisine: European
Ingredients: Wheat flour for baking - 400 g; Cocoa powder - 75 g; Fresh yeast - 10 g; Milk 2.5% fat - 200 g; Butter - 100 g; Sugar - 160 g; Chicken egg - 120 g; Raisins - 50 g

Cookinero 26 Apr 2025

3820

No sweet tooth can resist chocolate Easter cake. In the Easter cake recipe with chocolate, the taste of cocoa beans is felt literally in everything: in the dough, in the filling, in the glaze, in the sprinkles. Chocolate dessert can be diversified with nuts and berries. But if you stick to the sweet approach in everything, all that remains is to pour hot chocolate into a cup and fully enjoy your favorite taste. Fans of dark chocolate can make glaze from a black bar. Milk chocolate will give a softer and more delicate taste.

How to cook Chocolate Easter cake

Step 1

Knead the dough. Heat the milk slightly in a bowl, dissolve the yeast in it. Melt the butter in a microwave or in a water bath. Beat the eggs into a foam together with the sugar. Pour the melted butter into the yeast, add the beaten eggs. Mix everything, cover with a towel and let stand for 60 minutes on the table. Mix the cocoa and flour, add to the dough. Knead the dough, adding raisins and 50 g of chocolate drops.

Step 2

Bake the Easter cake. Preheat the oven to 180 degrees. Grease the baking pan with butter. Fill the pan with dough to 1/3 of its volume. Leave it to rise for 60-90 minutes. Bake the Easter cake in the oven for 30 minutes. Check for readiness with a wooden skewer. When piercing the Easter cake, the stick should remain dry.

Step 3

Decorate the cake with chocolate. Melt 50 g of chocolate drops in a water bath or in the microwave. Spread the glaze on the top of the cake.

Chocolate Easter cake - FAQ About Ingredients, Baking Time and Storage

Can I use instant yeast instead of active dry yeast for this Chocolate Easter cake?

Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but there's no need to dissolve it in warm milk first—just mix it directly with the dry ingredients.

How should I store the Chocolate Easter cake to keep it fresh?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic and freeze for up to 1 month.

Can I make this cake gluten-free?

Yes, replace the regular flour with a gluten-free all-purpose flour blend. Ensure it contains xanthan gum or add 1/2 teaspoon to help with texture.

What can I use instead of raisins in this recipe?

You can omit raisins or substitute them with dried cranberries, chopped nuts, or even orange zest for a different flavor profile.

Can I make mini Easter cakes instead of one large cake?

Absolutely! Use muffin tins or small baking molds, fill them 1/3 full, and reduce the baking time to 15-20 minutes, checking for doneness with a skewer.

How can I make this cake dairy-free?

Replace the butter with coconut oil or vegan butter, and use almond milk or another plant-based milk instead of regular milk.

What’s the best way to reheat the Chocolate Easter cake if it’s been refrigerated?

Warm individual slices in the microwave for 10-15 seconds or place the whole cake in a preheated oven at 150°C (300°F) for 5-10 minutes.

Can I skip the chocolate glaze for a less sweet version?

Yes, the cake is delicious on its own. For a lighter topping, dust with powdered sugar or drizzle with a simple vanilla icing instead.

How can I tell if the cake has risen enough before baking?

The dough should roughly double in size and feel puffy. If it springs back slowly when lightly pressed, it’s ready to bake.

Can I add other mix-ins besides chocolate drops and raisins?

Yes! Try adding cinnamon, chopped nuts, or even shredded coconut for extra texture and flavor. Just keep total add-ins to around 100g to avoid overloading the dough.

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Chocolate Easter cake

How to cook Chocolate Easter cake

Step 1

Step 2

Step 3

Chocolate Easter cake - FAQ About Ingredients, Baking Time and Storage

Reviews: 0

Write a review

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