The Chocolate Easter Cake Recipe | Southern Baking
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Ingredients:

For the cake
2 cups all-purpose flour
⅔ cup Special Dark cocoa powder, plus more for dusting the pans
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 ounces semi-sweet chocolate chunks, or chips
1 1/2 sticks unsalted butter, melted
1 ¾ cups sugar
2 large eggs, room temperature
1 tablespoon vanilla
2 cups buttermilk

For the frosting
2 cups unsalted butter, softened
5 cups powdered sugar
1 tablespoon vanilla extract
¼ teaspoon salt
2 tablespoons heavy cream
blue food coloring, or pastel green...😄
½ cup chocolate cookie crumbs

For Decorating:
1 1/2 cups shredded sweetened coconut, toasted
Chocolate Candy eggs or Bubblegum Eggs

Instructions:
Make the cake:
Heat the oven to 350°F. Spray 3 8-inch round pans with nonstick spray. Line the bottoms with parchment paper cut into a circle to fit the pan. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder.
In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Add the chocolate to a small heatproof bowl and set it over a pot of simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool slightly.
Using a stand mixer fitted with a paddle attachment or a handheld electric mixer beat the butter and sugar together on medium-low speed until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Beat in the vanilla. Add the melted chocolate and mix until well incorporated. With the mixer set to low speed.
Gradually add half the flour mixture, followed by the buttermilk, and then the remaining flour mixture. Beat just until combined.
Divide the batter evenly between the 3 prepared pans.
Spread the batter all the way to the edges of the pan and smooth out the surface.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs.
Cool the cake in the pans for 10 minutes, then invert the cakes onto a wire rack to cool completely.
Make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
Add half the powdered sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining powdered sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes. Add the vanilla and salt. Turn the mixer on low speed and slowly the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes.
Slowly mix in one drop of food coloring at a time until the desired color is reached.
Add the cookie crumbs and mix on low speed until evenly distributed in the frosting.
Frost the cake.
Make a "nest" in the center of the cake with the toasted coconut. Place the candy eggs in the "nest". Add a peep if desired! 😂👏💕

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