Chocolate Easter Cake
This easy 15 Minute Chocolate Overload Easter Cake turns a store-bought mud cake into a show-stopping Easter dessert with frosting, chocolate fingers and mini eggs. Perfect for busy mums!
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Servings: 16 serves
Calories: 230kcal
Cost: $10
Ingredients
- 1 store-bought chocolate mud cake
- 450 g tub chocolate frosting (or vanilla) you will have some leftover
- 200 g packets chocolate finger biscuits
- Sprinkles or 100s and 1000s to decorate
- Malteser bunnies & mini solid eggs to decorate
Instructions
- Place the chocolate mud cake onto a serving dish.
- Cover the top and sides with the frosting.
- Place the chocolate finger biscuits around the sides of the cake.
- Shake the sprinkles all over the top of the cake (this will prevent the solid eggs from sticking to the frosting).
- Place the Malteser bunnies in the middle of the cake.
- Decorate with mini eggs.
- Secure the cake with a ribbon tied around the outside.
Video
Notes
RECIPE NOTES & TIPS:
- Use a dense mud cake so it holds the decorations.
- Press the chocolate fingers firmly into the frosting so they stick.
- Keep heavier eggs towards the centre so the biscuits don’t slide.
- Tie the ribbon tightly to keep everything secure.
- Chill for 30 minutes before serving if the weather is warm.
Nutrition
Calories: 230kcal | Carbohydrates: 39g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 210mg | Potassium: 55mg | Fiber: 1g | Sugar: 30g | Vitamin A: 30IU | Calcium: 17mg | Iron: 1.6mg
