This year, Easter just crept right up on me.
I’ll admit, that with school visits for next year in full swing, it completely escaped my attention. Look, I know what you’re thinking, but don’t judge: the date changes every year! What chance has a girl got?
Distractions aside, it dawned on me to this morning that I needed to rustle up some Easter baskets for my girls and being in the boondocks two hours north of Baristaville, I ended up doing a 60-mile round-trip and getting them from a gas station. Again, don’t judge…
Then, it hit me I needed some desserts for an Easter lunch that we had been invited to. Easter Lunch!?! The clue was in the title—I have no excuse for that—either way I needed to make something fast with store-cupboard ingredients and these recipes saved me.
These two choc-tastic offerings are unbelievably easy and quick: The “cheat’s chocolate cake” has just a handful of ingredients and the chocolate nest eggs are so easy your kids could make them. Even if you don’t celebrate Easter these are great desserts to have in your repertoire.
First off here’s the easiest chocolate cake recipe ever – Chocolate Nutella Cake aka Cheat’s Chocolate Cake
Ingredients – serves 8:
- 14 oz chocolate hazelnut spread (I used Nutella but there are healthier versions available)
- 3 medium eggs
- 1 cup plain flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 6 oz cream cheese
Optional to decorate:
- Chocolate eggs, jelly beans or you could go healthy with some raspberries or strawberries
Preheat the oven to 350°F. Grease a 8″ cake pan with butter (or line with parchment paper). In a large bowl, mix together 11oz of the chocolate hazelnut spread, the eggs, flour, salt and baking powder.
Pour the mixture into the cake pan, level the surface and bake for 35- 40 minutes, until a toothpick can be inserted into the center and comes out clean. Cool for 10 minutes in the cake pan, then cool completely on a wire rack.
To make the icing, mix together the cream cheese and remaining chocolate hazelnut spread until well combined. Spread on top of the cake and decorate or get your kids to do it, as you can see mine are putting the finishing touches on it.
Ingredients for 12
- 3 oz milk and dark chocolate
- 2oz butter
- 1 oz maple syrup (or corn syrup)
- 3 oz cornflakes, bran flakes or Rice Krispies
Line a 12-hole cupcake pan with paper cases – or get your kids to do it.
Break the chocolate in pieces and melt with the butter in a bain marie (a bowl over a pan of hot water) in a a microwave on 30 second bursts until melted. I prefer the bain marie, but it is just a personal thing, and it does involve more dishes than microwaving.
Stir and then remove from the heat, add the syrup and once combined fold in the flakes. Divide among the cupcake cases and top with mini eggs. Chill until set before serving.
This is a really easy dessert for the children to make. Big kids can dive right in and do it all and little ones can get involved once you’ve melted the chocolate and butter.
Happy Easter, Barista Bunnies!