Picture: Shayne Robinson

Chocolate Easter Cake 


125 g butter

125 ml sugar

100 g dark chocolate

5 eggs, lightly beaten

250 ml flour

a pinch of salt

50 ml cocoa

10 ml baking powder


250 ml sugar

250 ml water

To decorate

Melted dark chocolate

Melted white chocolate


Combine the butter, sugar and chocolate in a small saucepan. 

Heat over low heat until melted. 

Remove from stove, cool and add eggs one at a time. Sift flour, salt, cocoa and baking powder, add to chocolate mixture. Mix well. 

Pour mixture into a well greased 22cm ring pan and bake at 180°C for 25-30 minutes. 

Remove from oven and pour warm syrup over cake immediately. Leave to cool in the cake pan. 

Once cooled, turn out on to a serving plate, drizzle with the melted chocolate and fill the centre with small Easter eggs.

To make the syrup, combine sugar and water in small saucepan and heat over low heat.

Bring to a boil and simmer for 5 minutes.

Picture: Shayne Robinson

Chocolate Almond Tea Ring 


500ml flour

10ml baking powder

30ml sugar

100g butter

200ml-250ml buttermilk

1 egg, beaten

beaten egg for glazing


125ml chocolate spread

100g slivered almonds, toasted

Icing: 125ml icing sugar mixed to a

thick paste with water

maraschino cherries for decoration


Sift flour and baking powder into a bowl. Add the sugar. Cut butter into 2cm pieces and rub into flour until mixture resembles breadcrumbs. 

Combine buttermilk and egg, add to the flour to form a dough that is slightly soft. 

Turn on to a floured surface and knead gently until smooth. Roll out into a rectangle about 22 x 30cm. Spread with chocolate spread, sprinkle with almonds and roll up from the long side to form a log.

Place on to a greased baking tray and shape into a circle, pinching ends together.

Using a pair of scissors, cut dough at 3cm-4cm intervals and open out slightly. Brush with beaten egg and bake at 180°C for 20-30 minutes until golden brown. Place on a cake rack and leave to cool. Decorate with icing and the cherries.