Because there is no such thing as too much chocolate we’ve gathered three Easter inspired recipes that are easy to make and delicious to eat.


This cake is easier to make than it looks. You will simply stack two chocolate cakes with delicious meringue and cream filling for the middle and spread ganache on top. This cake even features a little chocolate birds nest with delicious speckled eggs as a finishing touch.



  • 1 1/2 cups plain flour
  •  3/4 teaspoon baking soda
  • 1/2 cup cocoa
  •  1/2 cup brown sugar
  • 1/2 cup Greek Yoghurt
  • 1 tablespoon instant coffee
  •  Pinch of sea salt
  •  3 eggs
  • 200g melted butter


  • 200g Meringue (1/2 a pavlova)
  •  cup double cream
  • 2 tablespoons caster sugar


  • 110g dark chocolate
  • 25g unsalted butter


  • 20g vermicelli noodles
  • 60g dark chocolate
  • 110g packet of small Easter eggs


Preheat oven to 160 degrees celsius. Grease and line two 18cm round cake pans.

Combine flour, bicarb soda, cocoa and brown sugar in a bowl, and stir in coffee, yoghurt, eggs and melted butter. Divide the mixture evenly between the two pans and smooth the top. Bake for 1 hour and 10 minutes, or until a skewer inserted comes out clean. Remove from oven and set aside to cool completely.

While the cakes are cooling, make the nest. Break up the vermicelli noodles into small pieces and place in a bowl. Melt the chocolate in the microwave in short bursts then pour over the vermicelli noodles and mix till well combined. Take the chocolate coated noodles, and press into a small bowl lined with cling film. Place a smaller bowl on top and place in the fridge to harden.

Remove the cakes from the tins, and using a serrated bread knife held horizontally, evenly cut the tops of the cakes to level.

To make the filling, break up 200g meringue into pieces and set aside. Place cream in a bowl and whip with a hand mixer until soft peaks form. Add the sugar to the bowl and whip again till soft peaks form. Stir in the meringue filling then sandwich the filling between the two cakes.

To make the ganache, melt the butter and chocolate together in the microwave in short bursts, stirring until completely combined and pour over the top of the cake. Remove the nest from the fridge, and take it out of the bowl mould. Place it on top of the cake over the ganache and fill it with the chocolate eggs.

Serve immediately and enjoy.


Recipe and images as seen on


These cupcakes are the perfect accompaniment to the family Easter lunch. The frosting is light and fluffy with hints of white chocolate.

Serves 12 regular or 24 mini


  • 1⅔ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, melted
  • 1 cup sugar
  • ¾ cup buttermilk (or whole milk)
  • ¼ cup sour cream
  • 2 teaspoons vanilla
  • 2 egg whites

For the frosting:

  • ⅔ cup white chocolate chips, melted and cooled
  • 140 g cream cheese, room temperature
  • 3 tablespoons butter, room temperature
  • ½ teaspoon vanilla extract
  • 1¾ cups powdered sugar
  • 1-2 tablespoons milk

For the topping:

  • 1 slab of milk chocolate
  • 24-36 Mini Eggs/ Speckled Eggs


For the cupcakes:

1. Preheat oven to 175 degrees Celsius. Line muffin tins with cupcake liners (12 regular, 48 mini, or a combo of 6 regular and 24 mini).

2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.

3. In another bowl, melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.

4. With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.

5. Spoon batter into cupcake liners. Bake mini cupcakes for 9-11 minutes and regular cupcakes for 15-18 minutes until toothpick comes out clean. (If you are baking mini and regular cupcakes, bake the mini ones first and then the regular.)

For the frosting:

1. Melt the chocolate in the microwave on low in 20 second increments, stirring after each. Let the chocolate cool slightly for about 2-3 minutes so it is not too hot that it melts the butter and cream cheese.

2. In a mixing bowl, beat butter and cream cheese on medium speed for 1 minute. Add the melted chocolate and vanilla and beat anther minute. Beat in the sugar a little at a time, mixing until light and fluffy. Add milk 1 tablespoon at a time if needed to reach desired consistency. Place in a piping bag with tip and pipe onto the cupcakes.


1. Using a vegetable peeler, shave the chocolate to create long chocolate shavings. Sprinkle over the freshly piped frosting and then top with Cadbury Mini Eggs.

2. Store in the fridge if not eating within 24 hours. Remove from fridge 30-60 minutes before serving to allow cupcakes to come to room temperature.


Recipe and images as seen on


These no bake biscuits are a quick and easy dessert to prepare and you probably have all the ingredients in your pantry right now. Get the kids to help you with this one.


  • 1½ cup butterscotch chips
  • 1½ cups chocolate chips
  • ¾ cup smooth peanut butter
  • 2 cups rolled oats
  • 2½ cups coarsely crushed corn flakes
  • 1 pack of mini eggs


In a large bowl, melt together butterscotch chips, chocolate chips and peanut butter. Stir in oats and corn flakes until combined. Drop by heaping tablespoonfuls onto wax paper lined baking sheets (you’ll need two) into 24 mounds. Immediately press 3 mini eggs into the centre.

Let cool completely before storing in the refrigerator for 1-2 weeks or the freezer for up to 3-4 months.


Recipe and images as seen on


Then you may also want to read Choc-Chip Hot Cross Bun Pot Loaf

ELLE intern Kareesha is a self-confessed foodie who loves testing Pinterest recipes. She is inspired by creativity and enjoys reading South African authors. She loves animals and even has a few chickens running around her back garden. She has a passion for learning new things and is always up for a new challenge. Her dream holiday would be exploring Zanzibar or jetting off to the South of France for croissants and macarons.

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