This cake is the height of Easter decadence. Rich chocolate cake, unexpected morsels of cream eggs, perfect chocolate buttercream… and an avalanche of melted chocolate poured right on top of everything. This Cream Egg Easter Cake is only made more impressive by the fact that it was made by a 4 year old!
This Easter Cream Egg Cake has to be one of my favourite kids’ kitchen creations! It’s been amazing to me to watch Miss G’s progression of interest & skill in the kitchen, starting with licking the spoon after learning how to stir at 14 months, to helping make scrambled eggs at just under 2, to independently making creations like this now at 4!
While safety is always first, trusting and giving opportunities has been a focus for me. It’s definitely more work at times to slow down and teach her a skill, and then stand by and watch her do it several times to ensure she’s being safe. It would be faster to make her bagels myself (and less messy to scramble the eggs!) but eventually it stops taking extra time, it stops being messy, and it starts being a real source of pride for her (and it actually makes my life a lot easier to know that she can get her own breakfast ready in the morning).
This cake is not the first that she has made – and there have been “experiments” along the way that have not turned out quite as well. Wanting to frost a cake before it has finished cooling, wanting to add or leave out ingredients from a recipe, etc. For the most part, after I explain why certain things need to be included (or shouldn’t) she’s understood and moved on but sometimes she insists and I think of it as a learning opportunity – learning to listen to me (ahem), and learning what works and what doesn’t work in the kitchen.
That said, this cake is incredibly forgiving. Even if this is your child’s first attempt at making a cake, it will turn out delicious and that melted chocolate covers up any mistakes quite nicely. (And if you’re an adult making this cake, you’re golden!)
How to Make a Cream Egg Chocolate Cake
First, gather your ingredients:
- 3 oz bittersweet chocolate, melted (or melt with hot water)
- ⅓ cup cocoa powder
- ¾ cup hot coffee or water
- ¾ cup flour
- ¾ cup sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
PLUS 12+ Cadbury Cream Eggs
Chocolate Buttercream Frosting Ingredients:
- 1 cup butter
- 2-3 Tablespoons milk or cream
- 2 teaspoons vanilla
- 4-5 cups icing sugar
- 1 cup cocoa powder
Melted Chocolate Ingredients:
- 2/3 cup chocolate chips or squares of choice
- 1 Tablespoon shortening
If you’d prefer, you can substitute a chocolate cake mix for the homemade chocolate cake recipe I’ve included below. This cake is all about that chocolate-buttercream frosting, melted chocolate, and cream eggs anyways.
Make the Chocolate Cake
Preheat oven to 350F.
Prepare your cake pans by either lining them with parchment paper, or oiling & flouring them. Miss G uses a pastry brush to help with oiling (or buttering) the pan and then sprinkles the flour over top and shakes the pan to coat completely.
Whisk the chocolate, cocoa powder, & hot water until smooth. Refrigerate while preparing the rest of the cupcake ingredients (minimum 10 minutes).
Whisk together the flour, sugar, salt and baking soda; set aside.
Whisk the oil, eggs, vinegar and vanilla extract into the coffee mixture.
Add the dry ingredients and whisk until smooth.
Pour the batter into the prepared cake pans and bake 25-35 minutes until an inserted toothpick comes out clean. (An adult should do this step.)
Towards the last 10-15 minutes of the baking time, take the cakes out of the oven and drop in your cream eggs. If you drop them in before this, they will sink to the bottom and create a hardened sugar layer – which is delicious, but doesn’t quite have the same effect as cutting into the cake and seeing that melted cream egg in the middle.
By the way, having the kids unwrap the cream eggs is a great fine motor exercise and a great way to keep them busy and engaged in the baking process, especially if you’re trying to multitask!
Once the cakes are done baking, cool them on a cooling rack while you prepare the frosting.
We went with a chocolate buttercream because it’s a classic kids’ favourite, but feel free to use whichever cake frosting you prefer. You could even do a vanilla buttercream or a white fondant for a cool contrast to that melted chocolate you’re going to pour over at the end.
For the inside layer, you can add whatever you’d like – jam, buttercream, etc – to help the cake layers stick together. Miss G wanted some vanilla buttercream, so we saved 1/2 cup of the below buttercream before adding in the cocoa for the rest of the cake. She also added a handful of white chocolate chips on top, yum!
How to Make Chocolate Buttercream Frosting
With a mixer, beat the butter, 3 cups of the icing sugar, cocoa and cream together and taste. Adjust by adding more cocoa, icing sugar, or cream to get the flavour and consistency you desire.
Apply the buttercream to the cake with a spatula. Two coats should do it (one to trap crumbs – the “crumb coat” – and the second as the decorative layer).
Bring on the Melted Chocolate Layer!
Now for my favourite part of this cake! We melted about 2/3 cup chocolate in a small bowl along with about a tablespoon of shortening. The shortening helps “loosen” up the chocolate a bit so it will be smoother to work with, but be careful not to add too much. You can always add more later as the hot chocolate will melt it quickly, so err on the side of adding too little at first.
You can melt the chocolate in a double boiler or microwave – I chose the microwave and stirred well every 25 seconds. When the chocolate was good and melted, I poured the contents of the bowl into a glass measuring cup so Miss G could pour it easier (and because the bowl was a bit hot).
Pour the melted chocolate over the top of the cake, and then use an offset spatula to move it around, encouraging it to run down the sides of the cake.
Finally, garnish with cream eggs or your favourite cake decorations. We liked the look of splitting open the cream eggs, which did require some adult assistance.
Here’s your printable version of this recipe:
Does your child enjoy experimenting in the kitchen? What has been your favourite creation they’ve made?
Tools Used in This Post:
Check out these other amazing Cream Egg Desserts: