Chocolate fudge Easter cakes

Chocolate fudge Easter cakes

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(59 ratings)

Cook: 15 mins


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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    Chocolate fudge easter cakes

    • 140g soft butter



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

    • 140g golden caster sugar
    • 3 medium eggs



      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
      Milk chocolate squares

      Milk chocolate

      mill-k chok-lit

      Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

    • 85g soft butter



      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 as we know it in pressed


    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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    16th Oct, 2019
    Made these a lot and they are simple and tasty every time.
    30th Mar, 2018
    Lovely, but suggest NOT microwaving the chota followed instructions and it burned and the sugar crystallised. Will do over hot water next time!!
    15th Apr, 2017
    Delicious! Made for Easter. Followed the recipe, apart from using 40g cocoa. Lovely icing too.
    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.
    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!
    5th Mar, 2014
    Do you use unsalted or salted butter for the frosting? Thanks x
    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.
    26th Mar, 2013
    These cakes are straight up too legit to quit. I tasted them once and I was like whooooooooooooooooooooa. Best cake ever.
    18th Mar, 2013
    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!
    27th Oct, 2012
    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.


    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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