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

      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
      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

      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
      Chocolate

      Chocolate

      chok-let

      Chocolate as we know it in pressed

    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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    lilpickle08
    27th Mar, 2016
    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
    1st Apr, 2015
    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
    5th Mar, 2014
    Do you use unsalted or salted butter for the frosting? Thanks x
    hatface1
    20th Oct, 2013
    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
    26th Mar, 2013
    These cakes are straight up too legit to quit. I tasted them once and I was like whooooooooooooooooooooa. Best cake ever.
    marviv
    18th Mar, 2013
    5.05
    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
    27th Oct, 2012
    5.05
    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
    22nd Sep, 2012
    5.05
    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
    8th Apr, 2012
    5.05
    These cakes are yummy! And easy to make. The icing is really delicious. Recipe is easy to follow and great results!!
    sjk132
    2nd Apr, 2012
    5.05
    Thought these were abnsolutely fantastic. Very easy. Swapped the malteasers and milk chocolate for mini eggs as so many others have done. And used chocolate philadelphia in my buttercream. For an in depth review of these delicious chocolate beauties see: http://ecstaticeating.blogspot.co.uk/2012/04/easter-chocolate-fudge-cakes.html

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    kleake
    16th Apr, 2015
    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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