Easy chocolate Easter cake
THIS CAKE. Let me tell you about this easy chocolate Easter cake.
– this cake is not as beautiful as the cakes you probably see on numerous baking blogs on a daily basis
– this cake took me three failed attempts to get right
– I am so proud of this cake
You may know that I am 100%, completely and utterly, not a baker. I did go through a phase of making lots of cupcakes a few years back (pre-blog), but I soon realised that although it’s very delicious to have a big well in the top of your cupcake that you can fill with icing, that’s not really what they’re supposed to look like (cupcakes, whyyy do you sink so badly?!). So this time I decided I’d use my Redmond multicooker to help me out with my cake baking. I’ve shown you how great the multicooker is at making all sorts of things in the past, but I bet you didn’t know it could also bake cakes!!
Of course, using an entirely different appliance does mean that you need to use a slightly different recipe for your cake – hence the four attempts. Turns out, you can’t just stick any old cake recipe in the multicooker and expect it to work. Buuuut, now that I’ve figured it out, it’ll be so easy next time – hence why I feel totally cool about calling this an ‘easy’ cake recipe even though it took me 4 tries! I’ve done all the trial and error for you, so your first attempt should be spot on.
The recipe itself ends up being pretty unusual – and in fact, it’s a fat-free cake recipe! I am aware that this is kind of irrelevant if you’re going to smear it with cream cheese icing and crack some Creme Eggs on top anyway… but it’s worth noting nonetheless.
All you do is whip up some eggs with some sugar, then mix in the flour and cocoa powder – that’s it. Really easy. Just make sure you get your eggs nice and frothy, so there’s plenty of air in the mixture, as this helps the cake to rise – then be careful to fold your flour in gently so you don’t knock it all out again.
Once I’d figured out the recipe, using the multicooker definitely made baking the cake easier. There was no faffing around with greaseproof paper to line a cake tin (I am genuinely still astounded by how non-stick the bowl is), no worries about the cake mix dribbling out of the bottom of a spring-form cake tin, no peering through the oven door to see if it’s ready… just add the cake mix to the bowl, shut the lid, and let it do its thing.
Trust in the machine!
After spending quite a while getting the cake itself sorted, I thought I’d play it safe with the decoration, and go for some Easter classics – Creme Eggs (which you can crack in half so they ooooze their lovely gooey interior all over the place), and mini chocolate eggs (always good for some spring-like colour). These are the two best parts of Easter, in my opinion.
I went for a cream cheese-based icing, because it’s slightly tangy and balanced out the super (super super) sweet toppings really well. If you’d prefer a seriously sickly sweet cake, just add a little extra icing sugar to the cream cheese.
So, what do you reckon? Would you give my easy chocolate Easter cake a go in the Redmond multicooker?
Easy chocolate Easter cake
For the chocolate cake:
- 5 eggs
- 150 g caster sugar ~2/3 cup
- 180 g self-raising flour ~1 1/8 cups, sifted
- 2 tbsp cocoa powder
- Butter for greasing
For the icing:
- 150 g unsalted butter ~2/3 cup, at room temperature
- 3 tbsp icing sugar heaped
- 300 g cream cheese ~1 1/4 cups
- 3 Creme Eggs
- Handful of mini chocolate eggs
- Whisk the eggs with the sugar for several minutes, until light and frothy. Add the sifted flour and cocoa powder, and gently fold through the egg mixture until well combined, being careful not to knock the air out of the mixture.
- Grease the bowl of the multicooker with a little butter, and pour in the cake mixture. Close the lid, and set the multicooker to ‘bake’, with the timer on 50 minutes. When the timer has finished, leave the cake in the multicooker for a further 15 minutes on the automatic ‘keep warm’ function (the timer will count upwards to help you keep track).
- After 15 minutes, turn the cake out onto a cooling rack (be careful as the bowl will still be hot). Leave to cool completely.
- To make the cream cheese icing, cream together the butter and icing sugar until smooth and creamy. Add the cream cheese, and mix thoroughly to combine.
- Spread the cream cheese icing over the fully cooled cake, and decorate with the Creme Eggs and mini chocolate eggs.
- Store in the fridge.