Easter Brown cocoa cake is the easiest cake ever and taste chocolatey. The texture is moist and tender. You can make it several days ahead. Yes, we know the Ester cooking needs good organization and the more things we can make ahead, the better.
Why to make this Easter Brown cocoa cake:
- It is super easy and simple recipe. Nothing can mess up the result.
- The taste – you will like the chocolate taste, despite the cake is made only with cocoa powder.
- It is tender and moist.
- The frosting fully matches the taste.
- A thin piece is enough for delight. Which means that a cake baked in 25 cm tray makes 16-18 servings.
How to make the Easter Brown cocoa cake
Start with the batter. Follow exactly the recipe ingredients. Use boiling water to help chocolate flaver explode. Mix with a spoon or whisk. No mixer is necessary here.
The consistency is moist thanks to the use of sunflower oil. This is the main reason the cake is not dry.
Do not bake the cake layers in spring form. The batter is watery and will result leakage.
We have decorated the cake with Easter Decorations bought in the supermarket. But you can serve it without them.
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