Easter chocolate cake

Mar 24, 2021

Whether for a colorful Easter brunch or a cozy Easter table, this 3-tier chocolate Easter cake from Tina's Küchenzauber is a very special eye-catcher - consisting of a moist chocolate base, a fine tonka cream and fresh raspberries.

Recipe for: 1 cake
Preparation time: 30-40 min
Utensils: 18 cm diameter springform pan; piping bag with star nozzle

Cake base ingredients:

200 g butter
150 g sugar
3 eggs
1 pinch of salt
150 g 'Rausch Plantagen Peru 60 %'
50 ml water
100 g brown sugar
100 ml milk
200 g flour
1/2 sachet baking powder
1 tsp baking soda
80 g 'fine cocoa powder'

Ingredients Tonka cream:

500 g mascarpone
300 g heavy cream cheese
400 ml whipped cream
1/2 tonka bean (grated)
150 g sugar

Ingredients for decoration:

400 g fresh raspberries
Small Easter bunnies 'Sweet Easter'
'Dark Easter bunny'

Preparation of the cake bases:

It is best to bake the cake bases the day before.
Preheat the oven to 180° fan, wrap the springform pan (or 3 springform pans if available) in baking paper.
Place the eggs, sugar and salt in a mixing bowl and beat for about 5 minutes until creamy.
Place the butter, chocolate and water in a pan and heat over a medium heat so that the chocolate becomes liquid. Leave to cool slightly.
Add the brown sugar and milk to the melted chocolate.
Add everything to the egg mixture, then add the flour, cocoa and baking powder and stir in carefully.
Divide the batter between the springform tins (approx. 300 g per ring), place 2 tins on the top shelf and 1 tin on the middle shelf and bake for 10 minutes. After 10 minutes, swap the tins and bake for a further 10 minutes. Test with a skewer. Leave the bases to cool on a rack. If only 1 springform pan is available, the bases can also be baked one after the other.

Preparation of the cream:

Whip the cream until stiff and set aside.
Mix the mascarpone with the

cream cheese and the sugar, grate in the tonka bean and fold in the cream at the end.
Wash the raspberries, pat dry and mash with a fork. Add a little sugar if required.
Place a base in a springform pan and secure it.
Put the cream in a piping bag with a star nozzle and pipe dots onto the base. Spread 1/3 of the raspberry mixture on top. Place the second base on top, pipe the cream and spread the raspberry mixture on top. Finish with the 3rd base.
Decorate the cake with the remaining cream and garnish with the raspberry puree.
Place the large bunny in the middle and decorate the cream with small chocolate bunnies.
Place the cake in the fridge until ready to serve.