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  • Writer's pictureDanny Joyce | Editor

Aldi’s Chocolate Easter Cake Recipe!

Easter isn’t all about eggs, you know! This year, why not mix it up and try your hand at baking a special chocolate cake? Chef and Aldi Brand Ambassador Catherine Fulvio has prepared an egg-cellent recipe for a Chocolate Easter Cake with Lemon Frosting. Made with simple pantry ingredients that can be found in 150 Aldi stores nationwide, it’s easy to make and recreate at home. In fact, you might even say it’s a piece of cake!

Speaking about the recipe, Catherine, said: “Easter is one of my favourite times of the year. Not only does it provide us with the opportunity to hit pause and relax with family and friends, but it also gives us an excuse to indulge our sweet tooth. That’s why I love this Chocolate Easter Cake with Lemon Frosting I have created in partnership with Aldi. As well as being a firm crowd-pleaser, it’s chocolatey indulgence at its best. With lemon-flavoured filling, delicious frosting, and decorative eggs to finish, it is sure to be the icing on the cake for a perfect Easter Sunday!”

Chocolate Easter Cake with Lemon Frosting Serves 10 to 12 Ingredients: For the cake • 200g softened Kilkeely Butter • 220g The Pantry Caster Sugar • 1 tsp The Pantry Vanilla Extract • 5 Large Healy’s Farm Eggs • 300g Solway Shores Plain Flour • 2 tsp The Pantry Baking Powder • 70g The Pantry Cocoa Powder • 2 tbsp Duneen Dairy Natural Yoghurt • 130ml Clonbawn Milk For the buttercream • 330g softened Kilkeely Butter • 650g sifted The Pantry Icing Sugar • 1 tsp Organic Grandessa Honey • 3 tbsp Clonbawn Milk • 1 tsp lemon juice • A few drops of The Pantry Yellow Food Colouring For the filling • 100g lemon buttercream (The Pantry Vanilla Flavour Frosting) • 3 tbsp Vanilla Bean Patisserie Lemon Curd To decorate • Dairyfine Mini Eggs • 3 tbsp The Pantry Fine Coconut Flakes • 1 metre pale pink ribbon • Plate or cake stand Method: For the cake • Preheat the oven to 180°C/ Fan 160°C / gas 4. • Line the bases of 2 x 20cm sandwich cake tins with baking parchment and brush the sides with melted butter. • To prepare the cake, whisk the cream butter, sugar, and vanilla together until soft and fluffy. • Add the eggs, one at a time. • Sift the flour, baking powder and cocoa together into the egg mixture. • Add the vanilla extract, yoghurt and ¾ of the milk and fold in to form a soft cake batter. If the mix is too thick, add in more of the milk until you have a medium batter. • Divide between both the prepared tins, place into the preheated oven and bake for about 20 to 23 minutes or until well risen and firm on top. Make sure the skewer comes out clean. • Leave in the tin to cool for 10 minutes. • Slide a thin spatula or knife around the tins and turn out onto cooling rack to cool completely before decorating. For the buttercream • Place the butter, icing sugar, honey, milk, and lemon juice into the bowl of a mixer and beat until fluffy and light. • Add a few drops of yellow colouring – this should be a pale yellow. • This will take about 5 minutes. For the filling • Place 100g of buttercream into a bowl and add the lemon curd, mix well. • Place one layer of the cake onto a stand or plate. • Spread the lemon curd buttercream over the cake layer. • Place the other cake layer on top. • Spread the rest of the buttercream around the sides of the cake, smoothing it all the way around and spread on the top. To decorate • Tie a ribbon around the cake. • Form a “nest” with the coconut flakes on top and arrange a pile of mini eggs inside the nest on top of the cake. • Display more mini eggs around the base of the cake and its ready to serve!


It’s easy to stock up on everything you need to bake this delicious recipe. See below for the full list of essentials available in 150 Aldi stores nationwide: • The Pantry Lemon Juice €0.49 (200ml) • Clonbawn Fresh Milk €0.57 (500ml) • The Pantry Baking Powder €0.59 (170g) • The Pantry Icing Sugar €0.59 (500g) • Duneen Dairy Greek Style Natural Irish Yogurt €0.69 (500g) • Dairyfine Mini Eggs €0.79 (80g) • The Pantry Yellow Food Colouring €0.79 (38ml) • The Pantry Vanilla Extract €0.89 (38ml) • Solway Shores Plain Flour €0.89 (1.5kg) • The Pantry Caster Sugar €0.99 (1kg) • The Pantry Desiccated Coconut €0.99 (200g) • The Pantry Vanilla Flavour Frosting €1.49 (400g) • The Pantry Cocoa Powder €1.69 (250g) • Healy’s Farm 6 Large Eggs €1.89 • Grandessa 100% Pure Honey €1.99 (454g) • Kilkeely Creamery Butter €2.49 (454g) • Vanilla Bean Patisserie Lemon Curd €3.69 (290g) Slán go fóill,



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