Easter Celebration Cake

Publish Date
Thursday, 2 April 2015, 3:32PM

This Easter cake is simple to make, yet so stunning!

Serves: 16-20
Prep time: 25 mins
Cooking time: 45 mins

350g unsalted butter, at room temperature
350g golden caster sugar
6 large free-range eggs, beaten
400g self-raising flour, sifted
100g ground almonds
Juice and grated zest 2 oranges

For the chocolate fudge filling:
250g plain dark chocolate
100g butter
Juice 1 orange
3 free-range egg yolks
250g icing sugar

For the topping:
300ml double cream
3tbsp caster sugar
200g dark chocolate, finely chopped
Chocolate eggs, to decorate


  1. Heat the oven to 170 C. Cream the butter and sugar together, until pale; mix in the eggs, then fold in the flour, almonds, orange zest and juice.

  2. Spoon the mixture into the cake tins and bake for 45 minutes, until risen and firm. Remove from tins and cool on a wire rack. 

  3. Meanwhile, make the fudge filling. Melt the chocolate and butter, and mix with the orange juice. Cool for 5 minutes, then whisk in the egg yolks and icing sugar in batches.

  4. For the topping, heat the cream and sugar in a pan until steaming. Pour over the chopped chocolate in a bowl, and stir to combine. Cool for 10 to 15 minutes.

  5. When the cakes are cool, cut both in half horizontally. Spread one cake layer with a third of the filling, top with another layer of cake and spread with a second third of the mixture. Add a third layer, spread with the rest of the filling, and top with the final layer.

  6. When the topping is cool, apply it to the cake with a palette knife. Pile the chocolate eggs in the middle and serve. The cake will keep for up to 3 days in the fridge.

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