This cake is pure fun deliciousness. Which, to me, is basically what the Easter long weekend is all about.
Chocolate, chocolate, more chocolate, and throw some smashed up candy on the top, just for kicks!
For those of us little ducklings who have left the nest, and have no kiddies of our own, I’m sad to say that Easter chocolate is a little thin on the ground. My parents no longer furnish me with obscene amounts of chocolate at Easter, and neither do I have the excuse of some little ones to go crazy in the chocolate aisle.
So here I was thinking woe is me.
But have no fear! I quickly came to my senses, and devised this cake as a way of all of us non-children/non-parents to enjoy our wildest chocolate dreams, without fear of going absolutely berserk in the candy aisle.
Which, just quietly, is what would happen if you let me go in there.
I based this concoction on a flourless chocolate cake; aka the little black dress of cakes. It’s just so easy, I can knock one of these up in my sleep, and they are always a crowd-pleaser.
Atop of the melting, fudgy squishiness of the cake, I slathered over a simple Nutella mousse, tumbled on some raspberries, and because trashy is my middle name, a dusting of crushed honeycomb.
What I like most about this cake, other than it’s deliciousness, is it’s SNAZZINESS.
It’s just such a jazzy, cheerful little cake. It’s not very big, so if there’s only two of you, you won’t be left with mountains of cake. But it’s perfect for any dinner party as well. It’s like the perfect day-to-night cake. During the day it’s informal and cheery, and at night, it’s elegant and festive.
And I should also mention that this is super easy cake, perfect for anyone who’s not a huge baker, or even for doing with kids!
Have a brilliant long weekend everyone!
- 8 oz (200g) dark chocolate, 70% cocoa solids at least
- 1 + ½ sticks (150g) butter
- ½ cup (100g) caster sugar
- ⅔ cup (100g) ground almonds
- 4 eggs, separated
- pinch of salt
- ½ cup (125ml) cream
- ¼ cup nutella
- ¼ cup sour cream (optional, you could just use all regular cream)
- 1 cup raspberries
- 1 crunchie bar, smashed
- Preheat the oven to 180C/375F and grease and line an 8 inch/20 cm cake tin.
- Place the chocolate and butter in a heatproof mixing bowl, and microwave until melted - I did two bursts of 45 seconds, stirring between them.
- Once the chocolate is melted add the sugar and ground almonds and stir well to combine.
- Separate the eggs, placing the whites into a mixing bowl, and the yolks into the chocolate mixture. Stir the yolks into the chocolate.
- Whisk the whites with a pinch of salt until the reach stiff peaks. Fold the whisked egg whites gently but confidently into the chocolate batter, until there are no white streaks remaining.
- Pour the batter into the cake tin, and bake for 30-35 minutes, or until the cake is risen, and only barely wobbles if you gently shake the pan. A skewer will come out with a lot of crumbs on it.
- Set the cake aside to cool completely.
- To make the Nutella mousse, place the cream, nutella and sour cream (if using), into a stand mixer and whip them until they reach soft peaks.
- To serve, pile the Nutella mousse onto the cake, and scatter over the raspberries and honeycomb. Enjoy!
Can I rename this ‘Heavenly Snazzy Chocolate Cake’ please, Sarah? It looks amazing and I definitely approve of the final honeycomb sprinkles! Yummy!
Happy hopefully-chocolate-filled Easter!
Yes! We absolutely can! And happy Easter to you. xx
I looked at the recipe instructions and saw add almond milk but could not find the amount. Could you let me know how much?
Sorry about that! The instructions are meant to say almond flour, not almond milk. I have corrected it now!
OMG. I need to make this STAT!
That Nutella mousse is Reeling me in so hard. Omg. PERFECT!
This is so rich and stunning! Love the mousse topping with raspberries.
Your desserts never fail to amaze me. So so beautiful. who needs Easter candy when you’ve got this. Not I.
gosh, YOU ARE MY FAVORITE!
Wow this looks amazing…you made me want to have breakfast again!! Can´t wait for the weekend to try this recipe!! :)
This cake sounds so delicious and looks so beautiful! Chocolate and raspberries are such a perfect combination, and I love the addition of crunchy honeycomb too. :)
The mousse? the honeycomb? the cake? Where to begin?
I just want to face plant into it and gorge. ;)
This cake is JUST what I need! I’m aaaallll alone this year and have been feeling a little ho hum but this cake? WHOA! I love flourless chocolate cakes and then you added Nutella mousse and ohemgeeeee honeycomb!!!! yeeeerm!
This is too much. Nutella + raspberry + honeycomb?! Too much awesomeness. :) That mousse is so silky I think I need second dessert
Sold! Definitely making this for our Easter Sunday meal.
Being an adult is hard! My mom sent me a little box of Easter treats, but it’s just not the same! I survive on peanut butter eggs purchased one at a time.
How decadent! And I love the berries!
This looks amazing! One question though, ground almonds or almond milk?
Ground almonds! Sometimes called almond flour. :)
The recipe calls for almond flour, but the instructions for the cake call for almond milk. Which is it, almond milk, almond flour, or both?
Hi Nicole, thank you for pointing that out! It’s meant to say almond flour. I have corrected it now.
Gah! I love this. I really want to make it for Easter tomorrow, but I’ve promised to make a dairy-free cake. This is definitely on the top of my list for the next cake-worthy occasion.
That crushed honeycomb! it looks like gold.
OH MY WORD THIS CAKE.
Be still my heart, this grown-up is totally in love with this chocolate cake! And Nutella mousse? You are hitting all my buttons, lady.
This cake! I need this in my life! This looks too good!
This cake looks absolutely amazing ! I’m indulged by the Nutella mousse and I’m gonna bake this lovely cake right away :D
So, this looks fabulous. I do have one question though. When I see honeycomb, I immediately think the one taken from bees hives. This does not appear to be that, so what is this honeycomb??
Hey Breck – have you never heard of Honeycomb candy? It’s basically an aerated caramel. Sometimes it’s sold as a chocolate coated bar called a Crunchie? xx Sarah.
I’d not heard of it, but now I at least know what I am looking for. Thank you very much!! I appreciate it.
My pleasure! It’s delicious – you should try and track some down! It’s super popular here in Australia for some reason. xx
Help!! Tried making this tonight, and my Mousse turned out very runny. Wasn’t able to get the soft peaks for some reason. I used heavy shipping cream, sour cream & Nutella in a kitchen aid stand mixer. It just didn’t work for some reason. What did I do wrong??