Print Recipe

Triple Chocolate Easter Cake

A perfect cake to celebrate the Chocolate-ness of Easter; but with hidden fruit and vegetables!
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

Chocolate Mud Cake

  • 1/2 cup Dates
  • 1/4 cup Boiling Water
  • Dash of Bicarb
  • 3 Tablespoons Maple Syrup
  • 2 teaspoons Vanilla Extract
  • 270 grams steamed Cauliflower measured after steaming(to steam Cauliflower, cut into pieces and place in a steamer. Cook for 13-15 minutes. You could also boil the cauliflower but would need to ensure it was dried completely)
  • 3 eggs
  • 1/2 cup Coconut Flour
  • 1/3 cup Cocoa
  • 2/3 cup Almond Meal
  • 3 teaspoons Baking Powder
  • 1 teaspoon Bicarb Soda
  • 4 Tablespoons Milk of choice
  • Chocolate Cream see recipe below
  • Chocolate Frosting see recipe below
  • Maple Shards and Crystals see recipe below
  • Easter Eggs see recipe below

Chocolate Cream

  • 1 can Coconut Cream 400ml Can, can opened and left in the fridge overnight
  • 2 Tablespoons Cocoa
  • 1 1/2 Tablespoons Maple Syrup
  • 2 teaspoons Vanilla Extract

Chocolate Frosting

  • 1 1/2 large ripe Avocado or 3 small ones
  • 1 tablespoon Vanilla Extract
  • 1/3 cup Cocoa unsweetened
  • 1/3 cup Maple Syrup
  • 2 Tablespoons Whipped coconut cream or normal coconut cream

Maple Shards

  • 1 Tablespoons of Maple Syrup

Maple Crystals

  • 1 Tablespoons of Maple Syrup

Easter Eggs

  • 1/4 cup Coconut Oil
  • 1/4 cup Cocoa Powder unsweetened
  • 1 Tablespoon Maple Syrup
  • 1 teaspoon Vanilla Extract

Instructions

Chocolate Mud Cake

  • Preheat the oven to 175C/350F.
  • Grease and line a 20cm/8inch round cake tin.
  • Place the dates in a small bowl and cover with the boiling water and add the bicarb. Allow to sit and soften for at least 30 minutes.
  • Add the date mixture and the maple syrup to a blender and mix until a purée forms.
  • Place the eggs into the bowl of a kitchen stand mixer and beat on high until fluffy (about 5 minutes).
  • Add the purée mix and continue to beat on medium. Add the vanilla extract.
  • Add the steamed cauliflower with 1 tablespoon of milk to the blender and pulse (alternatively do this with a masher or fork). A smooth purée will ensure there are n unwanted chunks on your cake.
  • Add the cauliflower to the mixing bowl and beat on medium until well combined.
  • In a separate bowl sift the dry ingredients together.
  • Fold the dry ingredients into the mixing bowl, being careful not to over mix.
  • Add the remaining milk and stir through gently.
  • Pour the mixture into the prepared tin.
  • Bake for 30 minutes, or until cooked through.
  • Allow the cake to cool completely before slicing it into 2 layers.
  • Place 1 layer of cake on a serving tray and cover with the chocolate cream.
  • Place the top layer of the cake on top.
  • Place the cake in the freezer for 30 minutes. This stops the frosting mixing with the cream.
  • Remove the cake from the freezer. Cover the cake completely with the chocolate frosting.
  • Place 3 Easter eggs (or more!) on top the cake.
  • Decorate with the maple shards and sprinkle with the maple crystals.
  • Refrigerate the cake when not eating.

Chocolate Cream

  • Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender). This should measure approximately 1 1/2 cups of unwhipped cream.
  • Discard the watery remains from the can.
  • Add the maple syrup and vanilla extract and whip until thick (allow between 5-10 minutes).
  • Shift the cocoa over the cream and whip until incorporated.
  • Store the cream in the fridge.
  • The cream will thicken in the fridge.

Chocolate Frosting

  • Remove the pip from the Avocado and spoon the pulp into a blender.
  • Add the vanilla, cocoa and maple syrup and blend until thoroughly mixed.
  • Stop and scrape down sides regularly to ensure that the avocado is broken up and blended in.
  • Depending on how much Avocado you used
  • Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment. (or add to blender if not using a mixer)
  • Add the whipped coconut cream and whisk until fluffy (2-3 minutes).
  • Store in the fridge until ready to use.

Maple Shards

  • Place a sheet of baking paper on a try or plate.
  • Pour 1 tablespoon of maple syrup into a saucepan and warm until boiling.
  • Immediately pour onto the baking paper and spread evenly using a spatula or knife.
  • Allow to cool completely.
  • Once cool, break into pieces and use as decorations.

Maple Crystals

  • Pour 1 tablespoon of maple syrup into a saucepan and warm until boiling.
  • Allow the syrup to boil for 1 minute then remove from the heat.
  • As the saucepan and syrup cools crystals will form.
  • Once cooled, scrape the crystals from the bottom of the saucepan and use to decorate.

Easter Eggs

  • Melt the coconut oil in a saucepan over a very low heat.
  • Stir in the remaining ingredients and stir/whisk until combined.
  • Lightly grease Easter Egg Moulds (I used silicon moulds but plastic would work also) and evenly pour the Chocolate into the shapes.
  • Allow to cool for 10 minutes before adding in any extras (I added small dobs of frosting, maple crystals and nuts).
  • Place in the freezer until set (allow at least 1hour).
  • To join the Easter Egg halves together, place a baking tray in the warm oven for 1 min.
  • Remove the eggs from the moulds and place the them, 2 at a time, smooth side down onto the warmed tray for a brief second. This should be long enough to melt the chocolate a bit to be able to join the 2 halves together. Press the halves together and place back in the moulds and freeze until set.

Notes

Adapted from Taste.com.au (in looks only!)