Chocolate Easter Cake with decadent chocolate layers and vanilla buttercream frosting. Tint the frosting with a fun color and garnish the cake with milk chocolate eggs and coconut.
1cup(85g)shredded sweetened coconut, toasted and cooled
Candy eggs
Instructions
Make the cake
Heat the oven to 350°F. Spray 3 8-inch round pans with nonstick spray. Line the bottoms with parchment paper cut into a circle to fit the pan. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. Tap out any excess and set aside.
In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk and set aside.
Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool slightly.
Using a stand mixer fitted with a paddle attachment or a handheld electric mixer beat the butter and sugar together on medium-low speed until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Beat in the vanilla. Add the melted chocolate and mix until well incorporated. With the mixer set to low speed.
Gradually add half the flour mixture, followed by the buttermilk, and then the remaining flour mixture. Beat just until combined. The batter will be thick.
Divide the batter evenly between the 3 prepared pans. Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs.
Cool the cake in the pans for 10 minutes, then invert the cakes onto a wire rack to cool completely. Peel the parchment paper off the bottoms before filling.
Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
Add half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes. Add the vanilla and salt. Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
Check the consistency of the frosting and add more cream, ½ tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.
Gradually mix in one drop of food coloring at a time until the desired color is reached.
Add the cookie crumbs and mix on low speed until evenly distributed in the frosting.
Assemble the cake
Place one cake layer onto a serving platter. Add a generous amount of frosting and spread it to the edge with a spatula.
Repeat with a second cake layer, topping it with a generous amount of frosting.
Add the third cake layer and cover the top and sides of the cake with frosting.
Form a "nest" in the center of the cake with the toasted coconut. Place the candy eggs in the "nest".
Notes
Flour: The recipe has only been tested with all-purpose flour. Cake flour may work but I can't guarantee it. Measure the flour correctly! Using too much flour by mistake is common. I highly recommend using a kitchen scale to weigh the flour for best results.
Cocoa powder: The recipe requires Dutch-processed cocoa powder. Dutch-processed is neutralized and will not react with the buttermilk.
Buttermilk: Sour cream or whole milk yogurt are viable substitutes. Regular milk or milk alternatives will not work.
Toasted coconut: Toast the coconut by placing it in an even layer on a baking sheet. Bake at 325°F for 10 minutes or until lightly toasted. Cool completely before using.
Robin egg blue icing: I used sky blue gel food coloring by Wilton. Use a toothpick to scoop out small amounts and add it to the frosting. Mix on low speed until it's fully mixed in. Continue this process until the color is as dark as you'd like.
American buttercream: If you think American buttercream is too sweet, you may wish to use Swiss meringue buttercream instead.
Make ahead tip
Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator.
The frosting can be prepared, covered, and refrigerated overnight. Assemble and frost the cake within 2 days.
The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.