Chocolate Candy Egg Fudge Cake! Thank you, please!
You can’t go wrong with CHOCOLATE on Easter. It’s one of our ‘have-to-have it’ desirables no matter what. You know this, mannnn!
So, we cleverly baked up a sinful, fudge chocolate cake and slathered it with a seriously, delicious chocolate fudge buttercream frosting, then loaded it with addictive Hershey’s candy coated chocolate filled eggs.
Can we just say, yum?
The kids will go bonkers over this, picking those eggs off the top! You know they will and why not?
Those candy egg teasers are what makes the cake perfect for decorating made easy.
It’s really good with or without candies on top, but since it’s Easter, we love dressing it up a bit with some Easter glam candy.
This cake is frosted with a wonderful chocolate fudge buttercream, but it’s also ‘awe’-mazing with a decadent layer of chocolate ganache, if you’re looking for even more of a really, serious rich fudge taste.
I’ve included both options how to make them in the recipe below.
And, just so ya know, overall, it’s just a really good, moist and luscious chocolate fudge cake all on it’s own as well.
Hope you have a safe and Happy Easter my sweet friends!! xo
More Chocolate Fudge Yums?
Chocolate Candy Egg Fudge Cake
Easter Egg Chocolate Fudge Cake:
- 4-1/2 oz. 1 cup all-purpose flour
- 1 oz. 1/4 cup plus 2 tablespoons unsweetened natural cocoa powder (not Dutch processed and sift if lumpy)
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 4 oz. 1/2 cup unsalted butter, melted and warm
- 1-1/4 cups packed brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1/2 cup hot water
- 8 oz. bittersweet or semisweet chocolate finely chopped
- 1 cup heavy cream; more if needed
- Granulated sugar optional
Chocolate Fudge Frosting:
- 1 cup heavy cream
- 1 cup milk chocolate chips
- 1/2 cup confectioners sugar
- 1/3 cup unsweetened cocoa powder
- Hershey Chocolate Eggs
- Sprinkles, optional
- Position a rack in the lower third of the oven and preheat the oven to 350 F.
- Grease the bottom of an 8 or 9×2-inch round cake pan or line it with parchment.
Chocolate Fudge Cake:
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, using a spatula or wooden spoon, stir and combine the melted butter and brown sugar.
- Add the eggs and vanilla and stir until well blended.
- Add the flour mixture and stir just until all the flour is moistened.
- Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean.
- 30 minutes for a 9-inch pan
- 35 to 40 min. for an 8-inch pan.
- Let cool in the pan on a rack for 10 min.
- Run a knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely.
- Once cool, set the rack over a baking sheet or foil.
Chocolate Ganache Option:
- Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth. You might also want to add a couple of teaspoons of sugar when you add the hot cream, if you want it sweeter.
- Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides and add eggs, sprinkles or whatever you would like on top.
- Let set for about an hour before serving.
Chocolate Fudge Frosting:
- Heat the cream in a small pan over low heat on your stove. Once steaming (note, do not let come to a boil), pour over chocolate chips. Let sit for 5 minutes, or until all the chocolate is melted, then whisk to fully incorporate the chocolate and cream. Add the sugar and cocoa and whisk until smooth. Using a spatula spread the frosting over the cake.
- Frost cake and add eggs, sprinkles or whatever you would like on top.
- Serve when ready.