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Dark Chocolate Ganache Easter Egg Cake Dark Chocolate Ganache Easter Egg Cake

Easter dinner has always been a big event in the Sisteroo household. In addition to the usual leg-of-lamb, cream-drenched scalloped potatoes, grilled asparagus and butter-soft rolls, we are quite serious about our desserts. Actress's Easter Coconut Carrot Cake is always a huge hit and an annual Easter staple. But this year I decided to up the ante with a dark chocolate, buttercream-filled ganache cake shaped like an Easter egg. The recipe is ridiculously simple and sure to impress your guests.  I'm thinking this cake will become a Sisteroo Easter tradition too!



  • 1 box dark chocolate cake mix (I used Betty Crocker)
  • 1/2 c. butter, softened
  • 1 1/2 c. confectioners' (powdered) sugar
  • 1 pint heavy whipping cream
  • 1 12-oz bag semi sweet chocolate chips
  • 1/2 c. granulated sugar
  • 1/2 c. water
  • Optional: malt ball eggs or other Easter candy for decorating


1.  Prepare dark chocolate cake mix according to directions.  Bake the cake in 2 round 9" cake pans.

2.  While your cake is baking, prepare a simple buttercream frosting by beating the 1/2 c. butter with 1 Tb. of the whipping cream, then adding 1 1/2 c. confectioners' sugar until stiff peaks form.  Set buttercream aside.

3.  Once your cakes have finished baking, remove from the oven and let cool.

4.  Prepare a "simple syrup" to preserve the cake's moistness (since it will be refrigerated) by heating 1/2 c. granulated sugar and 1/2 c. water in a saucepan until boiling.  Let boil for 3 minutes.

5.  Use a serrated knife to flatten the bottom cake layer.  Stack the cakes on top of each other and carve off the edges of the cake to create an egg shape.

6.  Lightly brush the simple syrup over the top of each cake layer using a pastry brush.  This will preserve the cake's moistness, even after refrigeration. 

7.  Pour the 12 oz bag of chocolate chips into a glass bowl.  Pour 1 1/3 c. heavy whipping cream into a small sauce pan and heat on medium high, stirring constantly, until it is just boiling.  Quickly pour the hot cream over your chocolate chips and stir with a whisk until the chocolate is completely melted.  Chocolate ganache...complete!

8.  Incorporate 1/4 c. of the chocolate ganache into your buttercream.  Spread a thick layer of the chocolate buttercream between your cake layers.

9.  Slowly pour the remaining chocolate ganache over the top of the egg cake, letting it coat the top and sides completely.

10.  Use the remaining chocolate buttercream to pipe decor around the bottom layer of your egg cake.  Decorate with Easter candy as desired.

11.  Refrigerate for 2 or more hours (up to overnight) before serving.

Good luck ganache egging, Sisteroos!


Lawyer's Husband said...

Husband was within an inch of the dog house when he attempted to cut into this cake that was meant for a friend. I nearly escaped with all 10 fingers from the incident in the dining room...sweetheart, it just looked soooooo goooooood!!!!! Now you are lucky that I am not trying to eat the cake on your laptop screen. That would put me in a class with Rojito...we are cut from the same mold. :o) Wonderful Sisteroo post here my love!

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