Easter Sheet Cake

I’m not exactly a person that you could refer to as the religious type, but I do love Easter. Basically, I will stop lying to you and tell you the truth, because that is the least that you are deserving of, you wonderful reader! I just plainly and simply, LOVE chocolate. I subsequently love any excuse to eat chocolate, or anything sweet for that matter – be it Christmas, my birthday, other peoples birthdays (we’re celebrating their birth, cake for everyone, especially me, is in order!).

So what better way to celebrate Easter than by baking a wonderful Easter sheet cake, complete with little ‘birds nests’, because if we’re going to do this, we might as well do this properly folks.


Happy Easter!



unsalted butter, 200g

caster sugar, 200g

dark brown muscovado sugar, 200g

self-raising flour, 250g

cocoa, 5 tbsp

baking powder, a pinch

eggs, 2 beaten

sour cream, 150ml


For the frosting:  

                unsalted butter, 175g

                cocoa, 3 tbsp

                sour cream, 3 tsp

                milk chocolate, 100g broken into pieces

                icing sugar, 200g


For decorative purposes:

                12-16 mini eggs

                Milk chocolate, 100g thickly shaved



Line a 20 x 30cm baking tray with baking paper. Heat the oven to 180C (Fan 160C/Gas 4). For the cake, combine the butter, sugars and 250ml water in a large heavy-based saucepan, heating gently until the butter has melted. Taking the saucepan off the heat, stir in the flour, eggs, sour cream, cocoa and baking powder, continuing to stir until a smooth batter has been achieved. Pour the mixture into the prepared tin and bake for approximately 25-30 minutes, or until firm. Cool in the tin and proceed to lift out.

To make the frosting, first melt the butter and secondly add the cocoa. Stir to combine. Add the sour cream and chocolate, stirring until the chocolate melts. Add the icing sugar and whisk until the mixture is smooth. Allow the mixture to cool completely in the pan. Once the mixture is cold, beat with electric beaters until the consistency thickens.  Spread over the cake and smooth with the back of a spoon.

For decorative purposes, spoon little piles of chocolate shavings in various locations on the cake and top with a mini egg for an Easter feel. 




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