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Chocolate Easter cake
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Chocolate Easter cake is a real find for all sweet tooths who love the combination of traditional Easter baking with delicate sweets. It exudes the aroma of cocoa, which fills the whole house with cosiness and a festive mood.
This pastry retains the classic notes of Ukrainian Easter cake, but adds a modern chocolate accent that wins the hearts of even the most discerning gourmets. Its crispy crust and delicate crumb make it perfect for special moments with the family.
Variations of chocolate Easter cake
You can add chocolate chips or nuts for more texture.
Use melted dark chocolate instead of cocoa.
Decorate with white icing and chocolate sprinkles.
Secrets of tenderness and taste
The dough should be elastic and not sticky after kneading.
Be sure to let the dough rise twice for airiness.
Do not overbake — the crumb should remain moist.
Tips on ingredients
Use high-quality cocoa powder without sugar.
Soak the raisins in warm water or rum beforehand.
Heat the milk to 37-40°C to activate the yeast.
Small culinary nuances
Bake at 180°C for the first 20 minutes, then reduce to 160°C.
Check readiness with a wooden stick — it should come out dry.
After baking, cover with a towel and let cool completely.
Ingredients for the recipe
Ingredients
Khutorok Premium Wheat Flour 1kg
500 г
Galychyna Pasteurized Milk 2.5% 870g
250 ml
Ferma Chocolate Sweet Cream Butter 62.5% 180g
100 g
Yasensvit Molodylni Chicken Eggs С0 10pcs
3 pcs
Khutorok White Crystalline Sugar 800g
100 g
Dr.Oetker Instant Dry Yeast 7g
7 г
Dr.Oetker Cocoa Powder 50g
30 g
Bakalland Jumbo Raisins 100g
100 g
Pripravka Himalayan Pink Salt 200g
1 tsp
Dr.Oetker Vanilla Sugar 8g
1 tsp
Preparation steps
01
Preparation of the dough starter — Dissolve the yeast in warm milk with 1 tablespoon of sugar, leave for 10 minutes until foam appears. ⏱ 10 min. Guide: Active foam appears on the surface.
02
Preparing the dough — Mix the flour, cocoa, sugar and salt. Add the starter, melted butter, eggs and vanilla sugar.
03
Knead into an elastic dough. ⏱ 15 min. Guide: The dough should not stick to your hands and should have a smooth surface.
04
First rise — Place the dough in an oiled bowl, cover with a towel and leave in a warm place. ⏱ 60 min. Guideline: The dough has doubled in size.
05
Adding raisins — Knead the dough, add the pre-soaked and dried raisins, and mix. ⏱ 5 min. Guideline: The raisins are evenly distributed in the dough.
06
Second rise — Shape the Easter cakes, place them in moulds, filling them 1/3 full, and leave to rise. ⏱ 45 min. Guideline: The dough has filled the moulds 2/3 full.
07
Baking — Bake in the oven at 180°C for the first 20 minutes, then at 160°C for another 25-30 minutes. ⏱ 50 min. Guideline: The Easter cake should be golden brown, and a wooden skewer should come out dry.
08
Tip Allow the finished Easter cake to cool completely before cutting to preserve its shape and texture. You can decorate it with powdered sugar or chocolate icing.
Where to order ingredients
Select the required ingredients in one of the stores
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