Chocolate fudge Easter cakes

Chocolate fudge Easter cakes

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(49 ratings)

Cook: 15 mins

Easy

16
A chocolatey tea-time treat that kids will love to help out with

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal274
  • fat16g
  • saturates9g
  • carbs31g
  • sugars25g
  • fibre1g
  • protein3g
  • salt0.43g
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Ingredients

Chocolate fudge easter cakes

  • 140g soft butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g golden caster sugar
  • 3 medium eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g self-raising flour
  • 25g cocoa, sifted

For the frosting

  • 85g milk chocolate, broken
  • 85g soft butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g icing sugar, sifted
  • 2 35g/1½oz packs white chocolate maltesers, mini foil-wrapped chocolate eggs We use Fairtrade Divine milk chocolate eggs from Waitrose

Method

  1. Heat oven to 190C/fan 170C/gas 5 and put 16 gold cases into a fairy-cake tin. Tip all the ingredients for the cake into a mixing bowl and beat for 2 mins with an electric hand-whisk until smooth. Divide between the cases so they are two-thirds filled, then bake for 12-15 mins until risen. Cool on a wire rack.

  2. For the frosting, microwave the chocolate on High for 1 min. Cream the butter and sugar together, then beat in the melted chocolate. Spread on the cakes and decorate with Maltesers and chocolate eggs.

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Comments, questions and tips

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Comments (58)

lilpickle08's picture

These came out really well though made 11 not 16 - and had to leave them in 5 mins longer than stated. Delicious though, and the sponge was beautiful and light.

debholmes's picture

These are quite simply, outrageously delicious! My 11 year old made these by himself following the recipe. He even surprised himself with who amazing they tasted! Fab!

claire673's picture

Do you use unsalted or salted butter for the frosting? Thanks x

hatface1's picture

These were great! Only had a muffin tin, and this recipe made the full 12 (but we had icing left over). My two year old really enjoyed helping measure, mix and decorate these. They are easy just to bodge together- we plopped everything in the bowl (used slightly less coco, as we ran out) and used a wooden spoon and hand whisk. The sponge still came out light and moist, and the icing is really fudgy.

tailmo's picture

These cakes are straight up too legit to quit. I tasted them once and I was like whooooooooooooooooooooa. Best cake ever.

marviv's picture
5

Fudge is right! They were perfect! My twelve year old daughter made these and iced them the next day. Very easy, worth the wait! Didn't have milk choc in so used semi sweet and added muscovado sugar o it while melting! Would definitely reckoned these to anyone!

hickmanh's picture
5

So easy and scrummy! Made these with my 4 yr old daughter - she was able to to almost of all of it on her own and was so proud of her cakes, which are nice and moist. We didn't have chocolate for the frosting so we made chocolate butter icing using cocoa. Will definitely be making these again.

cflint's picture
5

This is the best chocolate cupcake recipe, I make these regularly for afternoon tea at my guesthouse. So incredibly simple and easy to make. Instead of the suggested icing, I just pipe on a standard vanilla buttercream icing.

katthatgotthecream's picture
5

These cakes are yummy! And easy to make. The icing is really delicious. Recipe is easy to follow and great results!!

hippyfly's picture
5

I made these, as well as some simnel muffins, which were also delicious, for a Fairtrade coffee morning the school were holding. The cakes were delicious and much better than any shop bought ones, I used the tip another person made about crumbling a flake to resemble a nest, superb.

allielovetocook's picture

My 13-year old daughter is mad on baking .. and bakes the best cup-cakes I've ever eaten. These Chocolate Fudge Easter Cakes are superb ... and terribly moreish. I think there'll be another batch made next weekend too! These were equally as good to eat, and easy to make, as the Lemon (and poppyseed) cupcakes also on the Good Food site .. and I didn't think the Lemon ones could be beaten. However, these Choc-Fudge ones are now tied in first place!!

mariab2's picture
3

These were easy to make but personally not chocolatey enough for me! The icing was nice though.

kypnut's picture

made these and took them to work they went in no time, very easy and tummy

zacspecial's picture
5

Just made these for a dinner party. Super easy and it was delicious and everyone loved it! I didn't have any maltesers or small chocolate balls, so I replaced them with some chopped almonds and macadamia nuts. It worked wonders! Will definately be making this again!

teeny76's picture
4

I also creamed the butter & sugar before adding the remainder of the cupcake ingredients and made a white chocolate frosting instead - beautiful!

pottershrink's picture
2

Mine sank in the middle - anyone have any suggestions why?

gemmaharris81's picture
5

Easy peasy to make and taste great. They didn't last long in my office!!

rparham's picture
5

Delicious! Really easy and simple to make. Used butter icing for the frosting as I didn't have any chocolate. Yummy!!

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Questions (1)

kleake's picture

When I made these cakes, the sponge came out beautifully but I seemed to have a few issues with the icing. It tasted great but was almost impossible to spread as it was too stiff. Also, there was quite a bit left over. Is there any way I can rescue my remaining rock hard refrigerated butter icing to use for another batch of cakes?

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