Easter: Soufflé Chocolate Cake

9 Apr

When I was younger, I was always the Easter baby “Hoppy Birthday” should have been written on my birthday cake. Easter has always landed over or around my birthday which meant endless parties with Easter egg hunts, bunny shaped sandwiches, a chick shaped birthday cake, the list is endless. I have since graduated to birthday parties with out themes, luckily. So Easter has always been a special time of year, the chocolate fest aside. It only seemed appropriate to make a chocolate cake for the day, so after paging through various baking books I decided upon a Soufflé Chocolate Cake which promised to be “Delicately filled with air which is moist, spongey, soft and mellow.” I took that as good enough reasoning.

The recipe is from an Australian book called “Julie Le Clerc’s Favourite Cakes”.


  • 200g butter, cubed
  • 200g dark chocolate, coarsely chopped
  • 5 eggs, separated
  • 3/4 cup caster sugar
  • 1/2 cup plain flour
  • 1 tbsp cocoa powder
  1. Preheat oven to 180 degrees. Grease a 22cm cake tin and lightly dust with flour. 
  2. Melt butter and chocolate in a heatproof bowl set over a pot 1/4 filled with simmering water. Don’t let the bowl touch the water. Stir until smooth and set aside to cool. 
3. In a clean bowl, whisk egg yolks and sugar until pale, thick and fluffy. Gently stir in melted butter and chocolate to combine. Fold in sifted flour and cocoa powder.
4. Whisk egg whites until they hold their shape. Fold egg whites into chocolate mixture. Pour mixture into the tin and bake for 60 minutes or until skewer comes out moist and clean when inserted into the middle of the cake.
Let the cake to stand in the tin for 30 minutes to firm before removing to a wire rack to cool completely.
Chocolate Ganache:
  • 1/3 cup of cream
  • 150g dark chocolate, coarsely chopped
  1. Heat the cream until almost boiling. Remove from heat and add chocolate. Set aside for 2-3 minutes to melt, then stir until smooth. 
  2. Leave to cool to room temperature, then spread over cake. 
Spread the ganache to the edges of the cake.
To decorate, my mum and I used Royal Icing to make white rabbits.
I also decided to make some dark chocolate leaves.
Paint melted chocolate onto the backside of rose leaves. Wait to harden and then peel the leaves from the chocolate.

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