Rustic Chocolate Easter Cake, from Brazil with Love
  • Cake:
  • 2 cups (240 g) chocolate powder (like Nesquik)
  • 2 cups (240 g) sugar
  • 1 cup (250 ml) vegetable oil
  • 4 eggs
  • 4 cups (480 g) self-raising flour
  • 1.5 cups (350 ml) hot water
  • 1 tsp baking soda
  • Icing:
  • 1 cup (120 g) sugar
  • 3 squares solid chocolate (30 g) (I use good dark chocolate, at least 70% cocoa solids)
  • 2 Tbsp butter
  • ⅓ cup (70 ml) milk
  1. Preheat oven to 375 F/160 C/gas mark 5
  2. In a large bowl, beat the eggs, then add the sugar, chocolate and oil and mix well.
  3. Add 2 cups of flour, then the hot water and baking soda and mix well.
  4. Add the rest of the flour and mix.
  5. Pour into a large rectangular (or 2 regular round) greased, floured (or lined) pan and bake for about 40 minutes or until a toothpick in the centre comes out clean.
  6. Let the cake cool and then carefully tip it out of the pan, cut the rounded top off and flip it upside-down so you have the flat bottom as the top to ice.
  7. Heat all the ingredients for the icing together, stirring until they are homogenous.
  8. Using a chopstick (or a fork), poke holes all over the cake and then, little by little, pour the icing over the cake so that it seeps into the holes and also let some run down the sides. You should have enough to let some pool on top, creating a sort of glaze.
  9. Top with your choice of decoration. Don't worry too much about getting it to look just right - it won't last long!
Recipe by Honest Cooking at