Epic Easter Chocolate Cake

Epic Easter Cake

Happy Easter! I’ve got a super fun baking project for the long weekend – an epic easter cake! It’s a rich chocolate cake with Oreo cream cheese and chocolate buttercream filling with overly cute and tasty Easter chicks and bunnies decorations topped with salty and chocolaty popcorn nest filled with chocolate eggs!

I have the most creative cake projects when I just start baking and make it as I go. Admittedly sometimes I end up with so many ideas for one cake that it becomes overwhelming. Complicated cake decorations really aren’t my thing and I normally like to keep it minimalistic. Well, this cake is not quite that – it has many things going on, but without the nest, chicks and eggs – it’s just a Easter bunnies garden plot! Epic Easter Cake

Flavour wise, a little saltiness from the cream cheese and the popcorn nest work great balancing the sweetness of the chocolate and candies. Cherry flavouring in the white chocolate bunnies is very light, and works more like an surprising aftertaste. I’ve prepared you a Printable Bunny template of 8 bunnies using paper art image from PaperCharm. Our printer wasn’t working when I needed it, so I ended up drawing my bunny and moved the one cut out silhouette under the parchment paper, which was not hard as I taped it onto a longer piece of paper (see picture in the recipe). As the bunnies were drying up, I decided I wanted them to have carrots and luckily we had some candies left from Halloween, the colours of candy pumpkins are absolutely perfect for carrots, and they were not hard at all to reshape when warmed up a bit. Epic Easter Cake

The popcorn nest is easier to eat if you take it of the cake and just break it into pieces. It was on it’s own a hit amongst the tasters and I’m already planning for another dessert using popcorn! And in case you are wondering if the eggs on top are real eggs – the shells are! They are Mignon eggs from Finland, handmade Easter confectionary that reminds me of my childhood (though for long time I preferred the hollow chocolate eggs with a surprise). For homemade version of filled chocolate egg check out this chocolate egg how-to by Martha Stewart.

Now I’ll let you get to the recipe, do let us know if you have any questions or comments and if you take on this project, we’d love to see the results and your version of it! Feel free to contact via comments, email, Facebook or Instagram, tag us with #bakinginpink so we can like and re-share (of course only with your approval). Thank you

Wishing you joy, happiness and peace. Happy Easter!

Epic Easter Cake

Epic Easter Chocolate Cake
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Rich Chocolate Cake with Oreo cream cheese and chocolate buttercream frosting, decorated with cherry flavoured white chocolate bunnies, mellowcreme carrots, sugar quins, crushed Oreos, Easter chick macarons and topped with a chocolate popcorn nest and chocolate eggs.
Servings Prep Time
12people 4-6hours
Cook Time
40minutes
Servings Prep Time
12people 4-6hours
Cook Time
40minutes
Epic Easter Chocolate Cake
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Rich Chocolate Cake with Oreo cream cheese and chocolate buttercream frosting, decorated with cherry flavoured white chocolate bunnies, mellowcreme carrots, sugar quins, crushed Oreos, Easter chick macarons and topped with a chocolate popcorn nest and chocolate eggs.
Servings Prep Time
12people 4-6hours
Cook Time
40minutes
Servings Prep Time
12people 4-6hours
Cook Time
40minutes
Ingredients
  • Chocolate cake 2x20cm (2x 7.8 inch)
  • 225 grams dark chocolate melted
  • 160 grams unsalted butter
  • 335 grams dark brown sugar
  • 3 eggs separated
  • 350 grams plain flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 250 mililiters cream
  • 1 1/2 teaspoon vanilla extract
  • White chocolate bunnies
  • 100 grams white chocolate melted
  • 8 large white sugar sprinkle balls
  • 1/8 teaspoon cherry candy flavouring or any other candy flavouring, optional
  • Dark chocolate popcorn nest
  • 150 grams dark chocolate
  • 1/2 bag microwave popcorn
  • Oreo cream cheese frosting
  • 215 grams Philadelphia cream cheese softened
  • 24 grams unsalted butter softened
  • 50 grams powdered sugar
  • 4 Oreo cookies crushed, filling removed
  • Chocolate buttercream frosting
  • 115 grams butter softened
  • 100 grams dark chocolate melted
  • 350 grams powdered sugar combined
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon green food coloring gel for the green icing
  • 1/4 teaspoon yellow food coloring powder or gel, for the green icing
  • Mellowcreme carrots
  • 12 candy pumpkins
  • Other decorations
  • 4 Oreo cookies crushed, filling removed
  • 3 chocolate eggs
  • 2 tablespoons sparkle sugar quins
  • 3 Easter chick macarons see notes
Servings: people
Units:
Instructions
Chocolate Cake
  1. Preheat oven to 175ºC (347ºF) , lightly grease two 20cm (7.8 inch) cake tins and coat with cocoa powder.
  2. Place butter and brown sugar in a mixing bowl and beat on medium high speed for about 5 minutes, until smooth and creamy.
  3. Add the egg yolks and melted chocolate and continue beating on medium high speed.
  4. In a separate bowl combine the flour, baking powder, baking soda and salt.
  5. In a cup or a jar combine vanilla and cream.
  6. Add flour mixture and vanilla flavoured cream into the chocolate mixture in three steps beating on medium speed until fully incorporated.
  7. In a separate mixing bowl beat the egg whites until soft peaks form.
  8. Using a spatula fold the egg whites slowly into the batter, to keep it airy try not to mix too much.
  9. Divide into the prepared cake tins and bake for 35-40 minutes until a toothpick inserted from the middle comes out clean.
  10. Place on a wire rack and allow to cool completely before levelling and filling the cakes.
Chocolate Popcorn Nest
  1. Pick a small bowl, plate or round cake mold to use as the mold for the nest and wrap it in aluminium foil. Melt the chocolate in double boiler or microwave in short intervals and prepare your bag of popcorn.
  2. In a mixing bowl combine melted chocolate half bag of popcorn, folding until it's all covered.
  3. Then pour into the prepared mold and gently press spreading it covering the sides and leaving an extra layer for a heavier bottom. Refrigerate for at least 2 hours.
  4. Remove in the foil from the mold and then peel of the aluminium foil.
White Chocolate Bunnies
  1. Print or draw out a bunny silhouette and place a parchment paper on top.
  2. Melt white chocolate in double boiler or in microwave in short intervals until smooth shiny, and add flavouring. Then place the chocolate in a piping bag with small round piping tip or a tiny cut in disposable piping bag and pipe the outlines of the silhouettes.
  3. Then pipe the rest of the chocolate to fill them, add large sugar ball for the tail. You can use smaller white sprinkles to cover the whole bunny if you like.Refrigerate and allow to dry completely before peeling them off the parchment paper.
Mellowcreme Carrots
  1. Place pumpkin candy on a microwave safe plate and heat them on defrost mode for 5-10 seconds (you just want to heat them a little, not to melt). Then with a small pairing knife shave the sides of the pumpkin.
  2. Shape into a carrot by gently tapping using your fingers. You can cut some of the end to make some shorter carrots.
Oreo Cream Cheese Frosting
  1. Place softened cream cheese and butter in a mixing bowl and beat on low speed.
  2. Add powdered sugar and vanilla and continue to beat until incorporated and smooth.
  3. Add crushed Oreos and mix well.
Chocolate Buttercream
  1. Place softened butter, 300g powdered sugar, milk and vanilla extract in a mixing bowl and beat on slow speed.
  2. Add melted chocolate and beat until combined and smooth. Preserve remaining powdered sugar and the colouring to use for remaining icing after filling and coating the cake.
Assembling the cake
  1. Place some icing in the middle of the serving plate and place bottom layer on it, spread the Oreo cream cheese frosting and a layer of chocolate buttercream on top.
  2. Top with the second layer of cake and frost with chocolate buttercream. Sprinkle crushed Oreos on top and on the sides of the cake.
  3. Return the remaining buttercream in mixer and combine with remaining powdered sugar and green and yellow food colouring to make it green.
  4. Attach white chocolate bunnies on the sides and using a grass piping tip pipe some green grass in between the bunnies climbing up the sides, stack carrots and add some colour by sprinkling sugar quins on the sides.
  5. Place chocolate eggs in the popcorn nest and place it on the top of the cake with some Easter chick macarons. Refrigerate and bring back to room temperature 30 minutes prior to serving.
Recipe Notes

Popping Easter Chick Macarons
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Cute citrus flavoured Easter chick macarons with popping candy.
Servings Prep Time
3Chicks 15 minutes*
Cook Time
*See macaron recipe in notes
Servings Prep Time
3Chicks 15 minutes*
Cook Time
*See macaron recipe in notes
Popping Easter Chick Macarons
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Cute citrus flavoured Easter chick macarons with popping candy.
Servings Prep Time
3Chicks 15 minutes*
Cook Time
*See macaron recipe in notes
Servings Prep Time
3Chicks 15 minutes*
Cook Time
*See macaron recipe in notes
Ingredients
  • 6 Yellow macaron shells recipe in notes
  • 2 tablespoons Lemon Buttercream recipe in notes
  • 1 tablespoon Orange Popping Candy
  • 6 Red jumbo star sugar sprinkles
  • 1,5 Orange jumbo star sugar sprinkles
  • 3 Yellow jumbo star sugar sprinkles
  • 6 Small Chocolate Balls
  • 1 tablespoon powdered sugar
  • 1 teaspoon lemon juice
  • 1/6 teaspoon yellow food coloring powder or gel
Servings: Chicks
Units:
Instructions
  1. To make the "glue" mix powdered sugar with lemon juice and drop of yellow food coloring.
  2. Cut orange jumbo star sprinkles into halves to use as the chick's beak and find matching small chocolate balls for eyes.
  3. Attach the eyes and beak onto macaron shell with drop of sugar and lemon mixture. Pipe or spoon buttercream on the middle of the bottom of the second macaron shell and sprinkle popping candy on top.
  4. Gently place the decorated macaron shell on top and place jumbo red stars on the sides and yellow jumbo star on top for a cute top plume, then tap the top shell so it sits firmly on top. If it does not stick, add a tiny bit of buttercream on bottom side of the top shell and place it again.
  5. Refrigerate and serve. Note: Macarons are best when refrigerated for 24 hours before serving, the popping effect however will weaken when being in touch with buttercream - you can add more popping candy on the sides before serving.
Recipe Notes

Lemon Macarons
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French Macarons with zesty lemon buttercream filling.
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Lemon Macarons
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French Macarons with zesty lemon buttercream filling.
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Ingredients
  • Yellow macaron shells
  • 78 grams egg whites divided
  • 100 grams powdered sugar
  • 100 grams ground almonds
  • 100 grams granulated sugar
  • 25 mililiters water
  • 1/6 teaspoon green food coloring gel
  • 1/2 teaspoon yellow food coloring gel
  • Lemon Buttercream
  • 50 grams unsalted butter
  • 200 grams powdered sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest grated
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C (320°F). Prepare 2 baking sheets with parchment or silicone baking sheet.
  2. Divide egg whites placing half in the mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium high speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on medium high speed.
  5. In a separate bowl combine ground almonds, powdered sugar, remaining egg whites and yellow food colouring and mix until fully incorporated.
  6. When the meringue forms stiff and glossy peaks add a drop of green colouring and continue to beat until incorporated, then remove from mixer and combine with almond paste by gently folding using a spatula or a big spoon.
  7. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet.
  8. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 15-17 minutes until you can lift them off the baking sheet.
  9. Once cooled pair with matching shells ready for filling.
  10. Prepare buttercream by combining all ingredients in a mixing bowl and beat until incorporated and smooth. Place in a piping bag or spoon onto flat side of a macaron shell. You can sprinkle some additional grated lemon zest on top.
  11. Place another shell on top to make a sandwich and refrigerate for 24 hours before serving.

5 Comments

  1. Ooh Mignon munat,ikävä…Tosi söpö kakku,ja ihanat nuo tipumacaronit:)

    • Kiitos Jael! Tiedän tunteen – menny monta pääsiästä ohi ilman mignon munia, joten tällä kertaa kun tilaisuus tuli, ostin Helsinki-Vantaan kentältä 4:n munan rasian. 🙂

  2. How cute! Any idea on making the cake gluten-free?

    • Hi Linda, I have not tried making this cake gluten free, if you have a gluten free all purpose flour you can try substituting the flour in the recipe according to the recommended ratio, according to my experiences should be somewhere about half or even less. Or of course you can use any of your usual gluten free chocolate cakes for the layers. Rest of this cake is all gluten free (you may need to double check the chocolate balls you use for macaron chick’s eyes to make sure are gluten free)

  3. Can’t believe I missed this! Added to my to do list for next year.

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