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Rich, chocolate, and gooey chocolate fudge cake with Matchmakers, Mini Eggs, and DELICIOUS chocolate buttercream frosting! Perfect Easter chocolate cake!


So, its March, and EVERYTHING IS EASTER. Well, not really, but there is daily Mini Egg eating going on, and I am not complaining. I posted my Creme Egg cookie bars the other day, so I thought it was time for a bit of Mini Egg goodness on the blog, with an Easter chocolate cake.

Easter chocolate cake

I thought this year, as I had posted my Mini Egg drip cake a couple of years ago, I would do another Easter themed cake because everyone loves them. Honestly, my Mini Egg drip cake has always been hit because its a bit different, but I thought I would go a bit more chocoholic this time.

I’ve seen a few variations of these sort of cakes, and you can make them with pretty much any sweet you like. Jelly Beans, Smarties, Creme eggs, Toblerone pieces and more. Literally ANYTHING you like can go on the top, because it will look awesome.


I went for some Matchmakers to decorate the sides of this cake because I think it looks awesome. I think it almost looks nest like because of how they’re basically stick like, but you can use anything else thats long and thin. For example, I have seen people use Cadburys Fingers, or any alternative!

I do recommend using something to basically keep the cake together however, especially as some peoples frosting can naturally be runnier than mine. I’m not sure why it happens, but I’m quite sure it has something to do with different ingredients and such, but using the ribbon does help just incase! Also, it looks cute. (I may need to work on my bow skills however…)

Mini Eggs

I had an image in my mind when I started to sketch out this recipe idea, and I knew I wanted to use Mini eggs.. in colour order. It’s not something I am going to deny, but it made me VERY satisfied once it was complete.

I was slightly annoyed I only managed to fit one row of the pink ones, but at least they still had enough of each colour in the packets! I did use two of the ‘family pack’ size bags, but there were left overs which I used in some Mini Egg cookie bars.


The cake recipe that I use for this particular show stopper is such a dreamy chocolatey fudgey delicious treat that its HEAVEN in a bite. I will say it is quite rich, its quite gooey, and you probably don’t need a massive slice… but you will want one. Think of the two layers of sponge, the dreamiest and best frosting in the world, the matchmakers and then the mini eggs… not for the faint hearted.


I will say that a lot of people fear this recipe because it has coffee in it, but the taste doesn’t come through. It enhances the taste of the chocolate, and it makes it dreamy. It’s so important to use it, along with DARK chocolate in the base of the cake, but it still makes an incredibly light and delicious sponge so there is no need to worry. I promise you, its a tried and tested cake that is loved by many, so enjoy!

Easter Chocolate Cake!

Rich, chocolate, and gooey chocolate fudge cake with Matchmakers, Mini Eggs, and DELICIOUS chocolate buttercream frosting! Perfect Easter chocolate cake!
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Category: Dessert
Type: Cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Decorating: 30 minutes
Total Time: 1 hour
Servings: 15 Servings
Author: Jane's Patisserie


Cake Ingredients

  • 225 g dark chocolate
  • 225 g unsalted butter
  • 1 tbsp instant coffee granules
  • 175 g plain flour
  • 25 g cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 200 g golden caster sugar
  • 200 g light brown sugar
  • 4 medium eggs
  • 75 ml buttermilk

Chocolate Frosting

  • 250 g unsalted butter
  • 500 g icing sugar
  • 50 g cocoa powder
  • 1 tsp vanilla extract
  • 100-125 ml evaporated milk


  • 2-3 packets Matchmakers
  • Lots of Mini Eggs


For the Cake!

  • Preheat your oven to 160C/140C fan and grease & line two 8″/20cm cake tins – leave to the side.
  • In a heatproof bowl, microwave the dark chocolate & butter until melted – mine takes two minutes! Pour the coffee granules into 125ml boiling water and mix – add the coffee to the chocolate/butter mix and stir well until smooth!
  • In a separate large bowl add the plain flour, cocoa powder, baking powder, bicarbonate of soda, golden caster sugar, and light brown sugar and mix well so the ingredients are all mixed with each other well!
  • Mix the eggs with the buttermilk – add the chocolate mix & the egg mix to the dry ingredients and stir together, try not to over mix it – it should be thick but runny when finished and no flour lumps!
  • Pour the mixture into the two tins and bake in the oven for 35-40 minutes (can take a little longer in some ovens). Once baked leave to cool in the tin and remove afterwards, or leave for 10-15 minutes and cool on a wire rack for a softer cake.

For the Chocolate Frosting!

  • With an electric mixer with the paddle attachment, beat the butter until its very smooth and supple (couple of minutes).
  • Gradually add the icing sugar & cocoa powder alternatively with the evaporated milk until all is incorporated and then add the vanilla essence – beat for a couple of minutes so its extra smooth & creamy.
  • The more evaporated milk you add the more runny it’ll be, and I have found about 100ml-125ml is perfect for me! 

For the Decoration!

  • Add one of your sponges to a plate, and slather on some of the frosting. Add on the second sponge, and slather on some frosting again. 
  • With the rest of the frosting, cover the sides evenly. 
  • Add the Matchmakers round the edge next to each other. However, you have to do it quite quickly so that the frosting is basically the glue! You can use whatever flavour you like, and I used just over two packets. 
  • Once the matchmakers are covering the sides, use a ribbon to keep the cake in place, and basically help make it set. 
  • Decorate the top with Mini Eggs - I obviously went in colour order but this is optional. 


  • I recommend putting the cakes in the fridge for 30 minutes to an hour before trying to decorate with buttercream on the sides as the sponge is so lovely and light it might crumble a bit if you don’t!
  • If you can’t access the buttermilk, you can make it yourself by using 75ml of whole milk, with 1tbsp of lemon juice and whisking together 
  • You can also use double cream in the frosting, but I would 100% recommend the evaporated milk over it – it makes such a yummy frosting I would just sit and eat it all with a spoon if I could.
  • This cake will last for 3 days in an airtight container!
  • I used two 'family packs' of Mini Eggs to find the right amount of colours, but you don't have to obviously. I just think it looks very satisfying! 
  • You could use Cadbury's Finger biscuits instead if you like, but I think Matchmakers look a bit more 'nest like' for Easter!
  • Cake recipe Inspired by BBCGoodFood

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Rachel on February 21, 2023 at 9:48 pm

    I’ve made this cake a few times and whilst delicious, I can’t seem to get the bake right. I use an oven thermometer and bake on 140 but even after 1hr 15 it still sinks in the middle when I take it out and it’s very brownie like in consistency. HELP!!!

    • Jane's Patisserie on February 22, 2023 at 9:33 am

      How are you mixing the cake mix, and what exact chocolate are you using for the base mix? Team Jane x

  2. Gypsy on January 24, 2022 at 2:37 pm

    5 stars
    If I was to make this gluten free , would you add xanthum gum in or is it not required.?

    • Jane's Patisserie on January 27, 2022 at 11:16 am

      Hiya! Yes this will be absolutely fine! Enjoy! x

  3. Vicki on April 28, 2021 at 10:46 pm

    Hi Jane,

    Is it possible to adjust the ingredients to turn this into a 10 inch cake instead of the 8 inch? Wanting to make a birthday cake and this just looks delicious 😋

    Thanks 😁

    • Jane's Patisserie on May 6, 2021 at 1:39 pm

      Hey, you would need to us 1.6x the recipe and baking time will increase but I am unsure as to how much xx

  4. Linda on March 29, 2021 at 3:13 pm

    Will this cake freeze if I make it in advance with or without decoration

    • Jane's Patisserie on April 1, 2021 at 10:59 am

      Hello! Yes you can freeze the sponges this should be fine but save the decoration until de-frosted x

  5. Jemma on March 25, 2021 at 1:35 pm

    5 stars
    I am making this for Easter weekend!
    Instead of dark chocolate could I use milk instead? Will it make a major difference?

    • Jane's Patisserie on March 26, 2021 at 1:20 pm

      Hii! No you need to use at least 70% dark chocolate, you won’t be able to taste the ‘dark’ x

  6. Jill meredith on March 24, 2021 at 8:41 am

    Hi Jane,

    I want to make the Easter pinata cake for my daughters birthday if I want to use the Easter chocolate cake recipe for the pinata instead should I double the mixture etc somehow so it has enough height for the pinata eggs in the middle? Many thanks Jill

    • Jane's Patisserie on March 27, 2021 at 11:09 am

      Hello! Yes you can do but it’s a very soft cake so you would have to chill the sponges well before decorating as it could crumble x

  7. Sophia on February 21, 2021 at 9:14 pm

    Hi Jane! Excited to try this! If I would like 3 layers would you suggest dividing the batter by 3 or should i increase the volume of batter by 1.5? Thanks!

    • Jane's Patisserie on February 25, 2021 at 3:21 pm

      I would add another half of the recipe and make three layers!! So multiply the ingredients by 1.5 to get what you need! x

  8. Nici FOLEY on February 10, 2021 at 1:48 pm

    5 stars
    So easy to follow your recipe, really enjoyed making this with my daughter for a school project. Absolutely delicious!

  9. Emma Dollymore on January 6, 2021 at 11:46 pm

    5 stars
    I borrowed the cake part of the recipe this week (I mean I know we’re all stretching the holidays to spread the love, but I think an Easter cake in early jan might be pushing it a teensy bit!) for my son’s birthday cake this week. My girlie helped me make it and, I quote, “best cake ever, mummy”.

  10. Lucinda DeSilva on May 23, 2020 at 1:51 pm

    Hiya, can you do a normal chocolate cake instead of the fudge cake receipt but still do the chocolate frosting all over to be able to decorate it with matchmakers? Looks lovely the cake will definitely be trying it out 😊

  11. Cassie Screen on May 9, 2020 at 1:20 pm

    5 stars
    My Mum made me this cake for my birthday a couple weeks back and it was absolutely gorgeous. I love rich flavours and this most definitely did not disappoint. The buttercream was delicious!

    Since sharing my cake to friends and family, we already have a request from an Aunt who wants this baked for her birthday!

    Thank you Jane for your recipe! I am set to bake ypur black forest cake next!

  12. Lauren Harding on May 8, 2020 at 8:04 am

    Hi! Love this cake. I’m going to make it for my birthday, just adapting the decoration. If I can’t get hold of buttermilk, is there an alternative I can use.
    Thank you x

    • Jane's Patisserie on May 8, 2020 at 9:56 am

      You would need to make your own as it’s needed. You can whisk 1tbsp of lemon juice into whole milk, and let it sit for 5 minutes before using.

  13. Shane on April 23, 2020 at 4:04 pm

    Hi what percent of cocoa in dark chcolate do you use? I’m worried of it being bitter

    • Jane's Patisserie on April 23, 2020 at 4:06 pm

      You should always use 70% or darker – but don’t worry, it definitely doesn’t taste bitter!

  14. Lea on April 11, 2020 at 2:03 pm

    Hi! I’m making this cake again this year (because it is simply the best) for Easter but with the current situation I could only get hold of large eggs. Can you please suggest how many to use?

  15. Jane on April 11, 2020 at 11:16 am

    5 stars
    I absolutely love this cake, I’ve made it the last two years for Easter. I’m just about to make the sponge for this year’s cake, but I’ve just found I don’t have enough plain flour 🙁 (and none in the shops either). Could I use self raising and leave out/adjust the amount of baking powder and bicarb?

    • Jane's Patisserie on April 11, 2020 at 1:34 pm

      It should be alright – but it may have a different texture as the raising also comes from the buttermilk and so on!

  16. Leanne Battram on January 19, 2020 at 2:30 pm

    Hi! I love this recipe as I’ve stated before. Just wondering if you could make this with white chocolate instead of chocolate buttercream? Would you know how much melted white chocolate to use?

  17. Amy on April 20, 2019 at 8:53 pm

    Sould the skewer come out clean or is it more of a brownie type cake

    • Jane's Patisserie on April 21, 2019 at 9:24 am

      It should come out clean! Sometimes can take longer to bake in some ovens!

  18. Emma Owens on April 17, 2019 at 9:47 pm

    5 stars
    Jane absolutely perfect recipe! Thanks! Made it for my work colleagues and it went very quickly with some people coming back for seconds! All your recipes that I have made have turned out perfectly so I use your website every time I want to bake! Thanks x

  19. Paige Armitage on April 13, 2019 at 2:37 pm

    Jane, do I have to add the coffee to this. I can’t stand the taste of coffee, not even a hint but really want to make this for Easter Sunday.


    • Jane's Patisserie on April 13, 2019 at 6:07 pm

      Yes, you do, to get the bake right. As mentioned in the post, you CAN’T taste the coffee, it just makes it much more chocolatey.

  20. Leanne Battram on March 20, 2019 at 5:25 pm

    I absolutely love your recipes! I would like to make this as a center piece for a family Easter gathering. Can I please ask what size cake tins you used? X

    • Jane's Patisserie on March 20, 2019 at 5:34 pm

      8″/20cm as mentioned in the method 🙂 x

  21. Danielle on March 19, 2019 at 8:09 pm

    Looks amazing! Just wanted to double check did you use an electric whisk at only point? I know fudge cake is quite dense, but worried if I try make a sponge without whisking loads of air into it it’ll be really close textured and solid.

    • Jane's Patisserie on March 20, 2019 at 8:25 am

      I only used a mixer for the frosting – never for the cake.

  22. Fran on March 16, 2019 at 9:50 pm

    Could you explain why in step 2, when I mixed together the butter/chocolate mixture with the water/coffee it literally curdeled in front of my eyes? £15 worth of ingredients wasted! 🙁 what went wrong?

    • Jane's Patisserie on March 17, 2019 at 10:23 am

      I wouldn’t think Butter, Chocolate and Coffee costs £15! And I have no idea… It’s never happened in my life! I just pour them together and mix/whisk and done!

  23. Judles on March 13, 2019 at 10:49 pm

    5 stars
    Hi Jane, fab looking cake! I just have a question about the buttermilk – when you say to use lemon juice I’m presuming you mean fresh lemon not the bottled variety?

  24. thefolia on March 9, 2019 at 11:55 pm

    Wow, what a cake, I couldn’t help myself to only one slice of this. Thanks for sharing and happy feasting!

  25. Anna on November 29, 2018 at 11:22 pm

    Hey Jane,

    Would chocolate fingers work instead of matchmakers with this recipe? I’m just thinking that fingers are smaller than matchmakers and I don’t want the cake to be too big for the fingers!

    • Jane's Patisserie on November 30, 2018 at 9:05 am

      I personally haven’t tried it with fingers yet, but it should be fine? The sweets on top might sit higher though! x

  26. Kelly on March 18, 2018 at 5:47 pm

    Hi, I’m thinking of making this cake as a prize for an Easter raffle but would need to put it in a box. Roughly how tall is the cake once decorated (allowing for matchmakers) so I can buy a box for it. Thank you

    • Jane's Patisserie on March 19, 2018 at 3:22 pm

      I’d suggest buying a 6″ tall cake box, as the matchmakers are just under 5″ I think! x

  27. Lorraine Fenwick on March 17, 2018 at 5:14 pm

    Hi will the buttercream last for about 5 days ? I know you’ve said 3 days but will the buttercream go off if it’s kept for longer??

    • Jane's Patisserie on March 18, 2018 at 1:59 pm

      Yeah I would personally say 3 days is the limit as its kept out of the fridge and such so its your own risk if you eat it after the 3.

  28. Caroline on March 14, 2018 at 11:00 am

    Do you think this cake would work ok without the coffee? I’m thinking about making it for some kids, but don’t think they’d like the coffee flavour.

    • Jane's Patisserie on March 14, 2018 at 1:28 pm

      Hiya, as mentioned in the post you really can’t taste the coffee. It just makes it taste more chocolatey. It’s an important part of the recipe.

  29. lorenzospizzirri on March 7, 2018 at 1:42 pm

    min drakor lee seunggi yg baru belum ada ? princess and matchmaker

  30. Ros McGill on March 6, 2018 at 9:21 am

    4 stars
    Can you tell us which flavour Matchmakers you used please.

    • Jane's Patisserie on March 7, 2018 at 9:47 am

      You can use any, I’ve made this type of cake several times and used all sorts. This particular one I photographed I used mint!

  31. Sammie on March 5, 2018 at 8:13 pm

    5 stars
    This cake looks so pretty and totally perfect for Easter, Spring and Mother’s Day. Pinned! X

  32. Jenny on March 5, 2018 at 10:17 am

    That sounds so delicious 😍 And having the mini eggs sorted by colour is very satisfying, you’re right 😉 Stunning cake!

  33. Jenny on March 5, 2018 at 10:15 am

    That sounds so delicious 😍 And having the mini eggs sorted by colour is very satisfying, you’re right 😉 Looks stunning!

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