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Easter Chocolate Brownie Cake

Easter Chocolate Brownie Cake

Preparation 15 mins
Cook 25-30 mins
Serves  6


  • 1 block of 70% dark baking chocolate
  • 160g unsalted butter
  • ½ cup caster sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ¾ cup plain flour
  • 1 tbsp cocoa powder
  • ½ tsp salt


  • 2 punnets of fresh raspberries
  • 1 cup of chocolate eggs
  • ½ cup of pistachios, chopped
  • Handful of edible rose petals
  • Handful of edible flowers

(double recipe to make a deep cake)


Step 1
Pre-heat oven to 180°C conventional / 160°C fan forced. Spray and line a Sunday Bake cake tin with baking paper.

Step 2
Add chocolate and butter to a large mixing bowl and heat in the microwave in 30 second increments until the butter is melted and the chocolate melts into it when gently whisked.

Step 3
Gently mix in caster sugar, brown sugar and vanilla extract, followed by eggs and mix until smooth (be careful to not over-whisk the batter as this will aerate it and reduce the fudginess of the crumb).

Step 4
Stir in flour, cocoa powder and salt.

Step 5
Pour chocolate batter into the prepared cake tin and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out with a moist smear on it.

Step 6
Remove from the oven and rest for 10 minutes before gently removing from the tin.

Step 7
Allow to cool before topping with raspberries, chocolate eggs, pistachios, rose petals and edible flowers!

Step 8
Serve on a platter and enjoy!


Recipe & Photography: @pinchofmaddie



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