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Chocolate Hazelnut Easter Egg Cake


  • 250g Unsalted Butter (chopped)
  • x2 95g blocks Oxfam fair Dark Chocolate (chopped)
  • 330mL Milk
  • 300g Caster Sugar
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • 220g Plain Flour
  • 40g Self Raising Flour
  • 25g Cocoa
  • 40g Ground Roasted Hazelnuts




  • Preheat oven to 170°C (150°C fan forced).
  • Place the butter, chocolate, milk, sugar and vanilla in a saucepan over medium heat and stir slowly until melted and smooth. Set aside to cool slightly, approx 10-15 minutes.
  • Pour into a large bowl, add the eggs and whisk to combine. Sift in the flours and cocoa, add the ground hazelnut and whisk until smooth.
  • Pour into a lightly greased 20cm round cake tin lined with non-stick baking paper and cook for 1 hour 15 minutes or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in the cake tin.
  • To make the ganache, heat the cream in a saucepan over a low heat until reaches a rolling boil. Allow to boil on lowest setting for 2 minutes, then remove from heat and add chocolate.Stir until completely smooth (you may need to return to a low heat, stirring until it has no lumps). Set aside to cool slightly.
  • Once cake is completely cooled, carefully cut in half. Spread one half with dark chocolate spread, then sandwich cake back together.
  • Using a large serrated knife (e.g. a bread knife), gradually carve out the shape of an Easter egg. Remember - don’t take off too much!! Only a little at a time until you have the shape you are after. Once you have reached your desired shape, with clean hands, gently press the cake to adhere any small crumbs.
  • Stir ganache, heat slightly (in 10 second intervals) in microwave if necessary. Consistency should be pourable, but not too runny. Place cake on a cooling rack suspended over a tray and carefully and evenly pour the ganache over the entire cake. Once most of the drips have stopped, lightly dust the entire cake with the drinking chocolate through a sieve.
  • Transfer the cake to your serving platter, dress with a ribbon and serve.

Serves 10–12

To download a copy of the recipe click here

Recipe provided by Angela Hall from The Essential Cupcake


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