Here is a decadent Chocolate Easter Cake recipe for you and your loved ones. You can enjoy it all year-round too. It’s loaded with delicious chocolate on the outside and a rich creamy filling inside. It’s healthy too, high in antioxidants. I’ve used my favourite organic cacao powder from Power Super Foods. The Easter eggs are Australian from Organic Times.
Most of us are staying at home this Easter. Which means we have opportunities to experiment in the kitchen and enjoy all the time in the world with our loved ones. Not a bad thing, we just need to take some time out and nurture ourselves too!

The Evolution of Chocolate

Dark chocolate

Chocolate is enjoyed by billions of people around the globe. Some several thousand years back the cacao bean was developed as a crop by the Aztecs and Mayans. The name chocolate originates from indigenous tribes calling it a hot water bitter beverage. Chocolate was used as a reward for warriors after battle. It was even ncluded in royalty feasts. Spanish conquistadors invaded these countries in the next century. Through innovation, they created the perfectly sweetened chocolate. Their secret was later shared with the rest of Europe. Fast forward to 1850 solid chocolate was founded by Joseph Fry. A number of years later a Belgian inventor developed praline flavoured fillings. Folks, today there are over 4.5 billion people enjoying delectable chocolate drinks and candy bars. An astonishing figure!

Healthy Antioxdants

Chocolate cake slice

Many of us feel a little guilty taking a few more bites of chocolate. Well, don’t be! There are many health benefits to eating chocolate. Antioxidants are called polyphenols and occur naturally in fruits, vegetables, chocolate, tea and wine. Cocoa is rich in flavanols which have strong antioxidant and anti-inflammatory effects. It is known to help lower blood pressure, improve cholesterol and blood sugar levels and reduce inflammation. Other studies show that polyphenols can assist with brain function. Remember, processing and heating cocoa can reduce its flavanol content. Not all chocolate candy bars will have the same nutritional benefits.

Easter Eggs

Chocolate easter eggs

Who doesn’t love Easter eggs? Filled or hollow I indulge in all of them! I’m going to share a little about my childhood memories. Having migrated as a 17month old baby from the former Yugoslavia, we continued with the traditional Serbian Orthodox Easter egg decorations. There are endless methods of egg colouring. We used brown onion skins and also food dye. I’ll share more of this next week.

With an array of exquisite Easter eggs, being the youngest I was a little spoilt. I was first to choose and yes, I sneaked in a couple more. Two decades later with children of my own, I decided to create fun and exciting activities. I used talcum powder to make a bunny footprint pathway into the garden. It was a lot of fun hiding so many Easter eggs and the kids loved it. The giggles and the look on their faces will remain a beautiful memory forever.


110ml walnut cooking oil
110ml light olive oil
250g SR flour (sifted)
2T cocoa (I used Power Super Foods cacao powder)
220g caster sugar
3T honey
250ml milk
3 large eggs (whisked)

200ml thickened cream
1T cocoa
1T caster sugar
80g dark chocolate
180g unsalted butter
350g icing sugar
1T cocoa
2T almond/peanut butter, I’ve used Nutty Bruce almond butter

Mixture of Easter Eggs


  1. Turn on oven to 180deg. Oil and line the base of two 22cm springform cake tins.
  2. Add flour, bi-carb soda and sugar and make a well in the bowl.
  3. Beat the eggs, milk, honey and oil until smooth, don’t overbeat.
  4. Divide cake mixture in half and bake in oven for about 25 – 30 minutes or until cooked. Leave on cake rack to cool down.
  5. Melt chocolate in a bowl over boiling water.
  6. Beat cream with caster sugar and cocoa don’t overbeat. Fold through melted chocolate.
  7. Spread the cream over one sponge and sandwich the other sponge on top.
  8. Beat the softened butter, sugar, cocoa and nut butter until it is a pale colour. Fold in melted chocolate.
  9. Spread the icing over the entire sponge.
  10. Decorate with chocolate Easter eggs.

Serves 8.
I hope you enjoy every bite of this scrumptious cake. Feel free to add fresh strawberries in the filling. I’ve tried this variation before and it’s lovely and refreshing.
My family and I would like to wish you and your loved ones a Happy Easter. May it be filled with cooking delicious food paired with a good wine followed by an Easter egg. Don’t forget to squeeze in some exercise. Be it dancing in your small apartment or jogging in your backyard it’s great to get those endorphins kicking in. Stay home, stay safe!!

For more delicious recipes using our locally grown Divine Fruits click the link below…