Chocolate Egg Cakes

A year-round favorite flavor combination inspired this Easter dessert! Chocolate Egg Cakes sandwich a fluffy peanut butter cream filling, are drenched in a coat of thick, milk chocolate glaze and topped with a royal icing bow.

What’s your favorite Easter egg flavor? Since childhood, I’ve loved caramel pecan and last year that was my inspiration for the Caramel Pecan Milkshake Shooters in Chocolate Cups. This year, it’s Mr. Smarty Pants’ fave Easter egg that’s being turned into a holiday dessert.

I used our family’s Devil’s Food Cake recipe because I know it’s amazingly delicious and would have the right texture and hold up to the filling and glaze. You can use your favorite chocolate cake recipe or even a boxed mix. Just make sure you don’t make a cake that is too tender or fragile.

I baked the cake “eggs” in my Wilton Armetale egg pan. A spritz of baking spray in each egg cavity and the batter bakes beautifully in this pan. Any kind of pan with egg shapes will work, just adjust the bake time accordingly. In my Wilton Armetale pan, the little cakes were done in about 12 minutes.

Now, if you don’t have an egg pan and still want to do egg cakes, here’s an idea! Bake the batter in 13” x 9” x 2” pan and cut the cake with a small, egg shaped cookie cutter. Use a serrated knife to divide each egg into two pieces, fill and glaze. There’s always another way! One more idea in a minute!

All of my friends who have been with me for a while have heard me say LOTS of times that I am not a frosting fan. I like glazes and whipped cream-based cakes finishes. This peanut butter cream frosting, which we use to fill the cakes, might just have me changing my mind. I know! Who would have thought? It’s creamy, light and not super sweet at all. I using a decorating bag with a medium star tip and it pipes like a dream!

I used two “eggs” for each little cake; one cake flat side up and piped with peanut butter cream, another cake flat side down and covered the top with glaze and let it run down the side.

I went with milk chocolate glaze, but make it bittersweet, dark or whatever you like best! I found the little, ready-made royal icing bows at Target and think they were the perfect finishing touch.

If you’re thinking, girl, I don’t have an egg pan, I’m not buying one and I don’t feel like cutting cake into eggs. ? Make these as cupcakes! Bake the batter in cupcake tins; check at 20 minutes but they’ll probably take 25-30 minutes. Cool the cupcakes, pipe peanut butter cream frosting on top and drizzle a generous heap of chocolate glaze over the frosting. After baking four dozen egg cakes with one pan, I finished up the rest of the batter as cupcakes and there was no complaint from you-know-who!

What is – or was – your favorite flavor of Easter egg?

5.0 from 1 reviews

Chocolate Egg Cakes

 

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Prep time

30 mins

Cook time

12 mins

Total time

42 mins

 

Chocolate Egg Cakes are bunny approved! Inspired from a favorite Easter Egg, chocolate egg cakes sandwich peanut cream filling and are drenched in milk chocolate glaze with a candy bow on top!

Author: Little Miss Celebration

Recipe type: Dessert; Easter

Serves: 3 dozen

Ingredients

• Devil’s Food Cake
• 2 cups of flour
• ½ cup unsweetened cocoa
• 2 cups of sugar
• ½ teaspoon of salt
• 1 teaspoon baking powder
• 2 teaspoons of baking soda
• 1 cup of milk
• ½ cup vegetable oil
• 2 large eggs
• 1 cup (8 ounces) strong, decaffeinated coffee
• Peanut Butter Cream Frosting
• ½ cup creamy peanut butter
• ½ cup softened butter
• ⅛ teaspoon salt
• 3 ½ cups confectioners sugar
• 8-10 tablespoons milk
• Milk Chocolate Glaze
• One 6-ounce can of evaporated milk
• 1 cup milk chocolate chips
• 1 tablespoon softened butter
• ½ teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees.
2. Spray pan with baking spray or place cupcake liners in cupcake tin.
3. Mix together flour, cocoa, sugar, salt, baking powder and baking soda in a bowl.
4. In a mixing bowl, combine eggs, milk and vegetable oil until well blended.
5. Add coffee and continue mixing for about two minutes.
6. Gradually add dry ingredients and mix until well combined.
7. Pour batter into prepared pans and bake, about 12 minutes for egg pan, 25-30 minutes for cupcake; check with cake tester.
8. Cool on wire rack in pan for 10 minutes.
9. Invert pan on wire rack and remove cakes from pan. Cool completely.
10. Place peanut butter cream frosting, if desired, in decorating bag with medium star tip.
11. Prepare frosting:
12. Blend butter, peanut butter and salt in mixing bowl.
13. Add about ⅓ of sugar into mixture and blend in about 4 tablespoons of milk.
14. Continue mixing and add remaining sugar and mix in additional milk until frosting is very creamy.
15. Prepare glaze:
16. Combine evaporated milk, chocolate chips, butter and vanilla in a small saucepan over low to medium low heat.
17. Cook and stir until chocolate is melted and mixture is blended and comes to a boil.
18. Lower heat; cook and stir about 3 minutes until mixture has thickened.
19. Cool and stir until mixture is of pouring consistency.
20. For egg cake, place one cake, flat side up, and pipe layer of frosting.
21. Place another cake, flat side down, on top of frosting,
22. Drizzle generous amount of chocolate glaze over top of cake and let it drip down the sides.
23. Add frosting bow or other decoration, as desired, on top of wet glaze. Let set.

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