Brendan O'Connor The Ultimate Chocolate Cake this Easter
Apr 4, 2026
Gráinne Mullins, pastry chef and founder of Grá Chocolates, shares baking know-how and crowd-pleasing recipes. She walks through a three-layer chocolate cake and explains why cocoa powder gives a lighter chocolate flavour. Learn tips on baking in three tins, buttercream and ganache basics. She also offers a spring rhubarb-and-custard cake idea and practical troubleshooting for reliable results.
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Three Tin Cocoa Cake Technique
- Do mix dry ingredients, make a well, then add wet ingredients including oil and boiling water for a very moist cocoa-only chocolate cake.
- Use three tins so the batter bakes evenly into tall, impressive layers and avoids a large cake collapsing.
Simple Buttercream And Assembly
- Do make buttercream by beating softened butter with icing sugar, then add two tablespoons of boiling water and whisk until light.
- Spread buttercream between cooled layers, keep sides mostly bare and texture the top wavy for a natural look.
Balance Chocolate With Fruity Fillings Or Ganache
- Try adding a contrasting filling like raspberry, cherry or marmalade to cut chocolate richness.
- Or add two tablespoons cocoa to icing for extra chocolate or make a ganache from boiled cream and chocolate if you want richer topping.