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Easter Cake
  • Prep
    25 mins
  • Total
    45 mins
  • Serving
    Serves 8-10

Easter Cake

A deliciously sweet chocolate cake made with left over Easter eggs


3 cups plain flour
3 cups sugar
½ cup unsweetened cocoa powder
3 teaspoons baking powder
½ teaspoon salt flakes
200g Devondale unsalted Butter, melted
3 eggs
30ml vanilla extract
1¼ cups Devondale Full Cream Pure Milk
2 cups broken chocolate Easter eggs
250ml Devondale Long Life Thickened Cream, whipped
250g dark chocolate Easter eggs
2 tbsp unsweetened cocoa powder
1 cup Devondale Long Life Thickened Cream, whipped


Step One

Preheat oven to 165°C.

Combine flour, sugar, cocoa, salt and baking powder in a large bowl, whisk to combine well In a separate bowl add the butter, eggs, vanilla and milk and mix well

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