Spring has officially arrived… And Easter is almost here! What I have for you is a decadent, moist Eater Chocolate Cake!!! Excited?
In my home country of Brazil, as in many other Christian countries, Easter is about Jesus’ resurrection which, as you may know, is symbolized by Easter eggs. Yes, you read that right! Easter eggs symbolize the empty tomb of Jesus, who rose from the grave….
It was the early Christians of Mesopotamia who initiated the custom of the Easter egg by staining eggs red in memory of the blood of Christ, shed at his crucifixion. This custom was only officially adopted by the Catholic Church in 1610 A.D. Although traditionally Easter is commemorated with painted or dyed chicken eggs, in modern times chocolate eggs or plastic ones with sweet treats inside have become more common.
In Brazil, unlike in the US, there is no tradition of plastic eggs filled with jelly beans or Easter egg hunts. It’s all about chocolate eggs, which are brought to children by the Easter bunny. This is why our dessert for Easter this year, an extremely moist Easter chocolate cake, is decorated with chocolate eggs… And you can see the Easter bunny in the background of our pictures.
Well, I do hope you enjoy our Easter chocolate cake as much as my family and I did… And most of all, I wish you and your family a very Happy Easter!
“Bless, O Lord! we beseech thee, this thy creature of eggs, that it may become a wholesome sustenance to thy faithful servants, eating it in thankfulness to thee on account of the resurrection of the Lord.” (Pope Paul V Prayer)
Easter Chocolate Cake
Makes one 10-inch (25.4 cm) bundt cake
Segment: Brazilian cuisine
For the Cake:
1-1/4 cups plus 1 Tablespoon whole milk
3/4 cup Dutch process cocoa powder
2-1/4 cups sugar
1-1/4 teaspoons kosher or sea salt
2-1/2 teaspoons baking soda
2 large whole eggs, at room temperature
1 large egg yolk, at room temperature
1-1/4 cups plus 1 Tablespoon buttermilk
1 cup plus 2 Tablespoons canola oil
1-1/2 teaspoons pure vanilla extract
1 vanilla bean pod, split in half lengthwise and seeds scraped out (optional)
2-1/2 cups, plus 2 Tablespoons all-purpose flour, sifted
For the Glaze:
4 ounces (113.4 g) unsweetened chocolate, chopped
12 tablespoons (or 1-1/2 sticks) unsalted butter, melted
1 tablespoon pure vanilla extract
1-1/2 cups powdered sugar, sifted
1/4 cup sour cream, at room temperature
1. Place an oven rack in the center of the oven and preheat to 350 F (180 C). Grease and flour a 10-inch/25.4 cm bundt pan and reserve.
2. To make the cake batter: In a small, stainless steel saucepan, combine milk and cocoa powder together and bring to a boil over medium-high heat, whisking frequently. Remove from heat and let come to room temperature. In a mixer fitted with the whisk attachment, mix together the sugar, salt, baking soda, eggs, and egg yolk on low speed for about 60 seconds. Add the buttermilk, oil, vanilla extract, and vanilla bean seeds (if desired), mixing on low again just until combined. Add the flour and mix on low for about 15 seconds; then, increase speed to medium and mix for about 45-60 seconds. Add the cooled cocoa mixture and mix on medium speed just until combined. The batter will be very loose!!! Pour batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the cake comes out clean.
3. Let the Easter chocolate cake cool completely in the pan over a rack, and invert onto a serving plate.
4. To make the icing: Place the chopped chocolate in a heatproof bowl or a double boiler, and set the bowl over a pot of barely simmering water. Please, make sure that the bottom of the bowl does not touch the boiling water!!! When the chocolate has melted completely, remove the bowl from the heat and whisk the melted butter and the vanilla into the melted chocolate until thoroughly incorporated. Sift in half of the powdered sugar, add the sour cream, and whisk to combine. Then, sift in the remaining powdered sugar and whisk until smooth (The glaze should be thick and shiny). Pour the glaze over the Easter chocolate cake, covering it completely, and let cool down. Decorate the Easter chocolate cake as desired and enjoy!
Storage: Easter chocolate cake should be stored at room temperature in an airtight container.
Note: Recipe adapted from The Best Chocolate Bundt Cake with Chocolate Glaze from The Big Sur Bakery Cookbook.
You might also enjoy:
- Brazilian Chocolate Fudge Candy decorated for Easter (Brigadeiro decorado para Páscoa)
- Blanc-Mange with Chocolate Sauce (Manjar Branco com Calda de Chocolate)
- Blanc-Mange with Berry Coulis (Manjar Branco com Calda de Frutas Vermelhas)
- Coconut Beans (Feijão de Coco)
- Brazilian Chocolate Fudge Flan (Brigadeirão)
- Cod Cakes (Bolinho de Bacalhau)
- Brigadeiro Cupcakes
- Oreo Cookie Balls (Pirulitos/Bombons de Oreo)
- Honey Bread (Pão de Mel)