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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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  1. Oxfam fair Organic Drinking Chocolate, 225g

    Fairtrade and organic certified, our drinking chocolate is made in Australia from local and imported ingredients, with cocoa sourced from the Dominican Republic.

    100% Fairtrade INGREDIENTS.

    Stockists: Independent supermarkets, Harris Farm, ONLINE or in Oxfam Shops around the country.

    Learn More
  2. Oxfam fair Dark Chocolate 95g

    Expertly crafted in Belgium by experienced chocolatiers our indulgent dark chocolate is made from the finest single origin cocoa sourced from the Ivory Coast. Learn More
  3. Easter Cake Ingredients Value Buy

    Regular Price: $22.90

    Special Price $18.00

    Essential ingredients for the Easter Egg Cake recipe. Get this bundle kit and receive a saving of $4.90. 2x Oxfam fair Dark Chocolate Blocks 95g, 1x Oxfam fair Dark Chocolate Spread 400g and 1x Oxfam fair Drinking Chocolate 225g. Learn More
  4. So fair so good Dark Chocolate Spread 400g

    Delicious Dark Chocolate Spread. Spread on cakes, either as icing or filling, with pancakes or on bread Learn More

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