Easter triple chocolate cake decorated with all sorts

Easter triple chocolate cake decorated with all sorts Recipe for Kenwood by Jordan Rondel

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 12 people
  • Recipe course: Desserts

Recipe for Kenwood by Jordan Rondel

Every now and again I like to step outside the lines of my ethos of using strictly natural ingredients and delve into a bit of colourful sprinkle use. This recipe is so adaptable and you can make it suitable for all ages – to make it a bit less rich for a child's birthday cake for instance, leave out the dark chocolate element and use more white or milk chocolate. Or to make it more sophisticated for an adult dinner party, top the cake with fresh fruit and roughly chopped chocolate rather than Maltesers (although, who can deny a Malteser?) Either way, I urge you to get creative with your decorations – there are no rules when it comes to a cake like this!


For the cake

  • 150g butter, softened
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 3 free range eggs
  • 150g regular flour
  • 50g ground almonds
  • 2 tsp baking powder
  • Pinch sea salt
  • ½ cup whole milk
  • 80g white chocolate buttons
  • 80g roughly chopped milk chocolate
  • 80g 70 per cent dark chocolate buttons

For the chocolate cream cheese icing

  • 150g butter, softened
  • 2 cups icing sugar
  • 2 tbsp Dutch process cocoa powder
  • 100g cream cheese
  • 1 tsp vanilla extract

For the decorations

  • 3 tbsp sprinkles of your choice
  • Handful Maltesers (roughly chopped)
  • Fresh or dried flowers (optional)


  1. Preheat the oven to 180C fan bake. Line 2 x 22cm tins with baking paper.
  2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time.
  3. In 2 parts, mix in the flour, ground almonds, baking powder and salt. Finally add the milk. Stop your electric mixer once all the ingredients are combined. Do not over mix. By hand, stir through all of the chocolate. Evenly divide the batter between the 2 tins.
  4. Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
  5. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and cocoa powder and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick.
  6. Once the cakes are completely cool, spread some icing on one of the layers and place the second layer directly on top. Spread a neat layer of icing to the top of the cake and decorate with sprinkles, Maltesers and flowers, if using.
  7. Serve at room temperature. Refrigerate in an airtight container for up to 3 days.

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