Chocolate Simnel Cake | Traditional Easter Cake with a Chocolate Twist

Chocolate simnel cake
Chocolate simnel cake
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This chocolate simnel cake is a rich, modern twist on the traditional Easter classic. With a deep chocolate sponge, a layer of marzipan baked through the centre, and the iconic marzipan balls on top, it’s a beautiful blend of indulgence and tradition — perfect for Easter gatherings, afternoon tea, or a special springtime bake.

It’s an ideal option for anyone who prefers chocolate over the usual fruit cake, offering all the charm of a simnel cake with a more decadent flavour. The marzipan balls represent the 11 true disciples, giving this cake its distinctive and meaningful finish.

Serving Suggestions for Chocolate Simnel Cake

  • Fresh Strawberries Juicy berries add a bright, fresh contrast to the rich chocolate and marzipan flavours
  • Lightly Whipped Cream Soft, airy cream balances the cake’s richness without overpowering it
  • Crème Fraîche A slightly tangy accompaniment that complements the sweetness beautifully
  • Vanilla Ice Cream Cool, creamy ice cream creates a delicious contrast with each slice
  • Orange Segments Fresh citrus adds brightness and pairs wonderfully with chocolate
  • Chocolate Sauce Drizzle A decadent addition for chocolate lovers looking for extra indulgence
  • Toasted Flaked Almonds Crunchy almonds echo the marzipan notes and add texture
  • Berry Compote Sweet-tart berries provide a fruity contrast to the rich cake
  • Hot Chocolate A cosy drink pairing that enhances the deep chocolate flavour
  • Fresh Raspberries Sharp, vibrant berries help balance the sweetness of the marzipan topping
  • Coffee or Espresso Rich coffee flavours complement the chocolate and make an elegant serving option
  • Salted Caramel Sauce A sweet-salty drizzle that pairs beautifully with the chocolate sponge
  • Mascarpone Cream Smooth, rich cream that adds a luxurious finish to each slice
  • Easter Fruit Salad A colourful mix of seasonal fruits that keeps the dessert feeling fresh and celebratory.

Variations: Chocolate Simnel Cake

  • Chocolate Orange Simnel Cake — add orange zest to the cake batter for a classic chocolate‑citrus flavour combination.
  • Triple Chocolate Simnel Cake — add milk, dark and white chocolate chunks for extra richness and texture.
  • Chocolate & Cherry Simnel Cake — add glacé or dried cherries for a Black Forest‑inspired twist.
  • Chocolate & Apricot Simnel Cake — replace some dried fruit with chopped apricots for gentle sweetness and chew.
  • Chocolate & Cranberry Simnel Cake — add cranberries for a festive sweet‑sharp contrast.
  • Chocolate Hazelnut Simnel Cake — stir chopped hazelnuts into the cake mixture for nutty crunch and flavour.
  • Chocolate Almond Simnel Cake — add extra ground almonds for a richer marzipan flavour throughout the cake.
  • Chocolate & Ginger Simnel Cake — mix in stem ginger for warmth and a subtle spicy kick.
  • Mocha Simnel Cake — add espresso powder to the sponge to enhance the chocolate flavour.
  • Chocolate & Salted Caramel Simnel Cake — drizzle salted caramel between the marzipan layers for extra indulgence.
  • Chocolate & Walnut Simnel Cake — add chopped walnuts for texture and earthy richness.
  • Chocolate & Honeycomb Simnel Cake — fold crushed honeycomb into the batter for caramel sweetness and crunch.
  • Chocolate Biscoff Simnel Cake — swirl Biscoff spread through the cake mixture for a caramelised biscuit flavour.
  • Chocolate & Blackberry Simnel Cake — add blackberries for a fruity contrast to the rich chocolate sponge.
  • Chocolate & Raspberry Simnel Cake — include raspberries for a tart flavour that balances the sweetness of the marzipan.
  • Chocolate Mint Simnel Cake — add a little peppermint extract for a refreshing chocolate‑mint twist.
  • Chocolate & Coconut Simnel Cake — stir desiccated coconut into the batter for tropical sweetness and texture.
  • Chocolate & Pistachio Simnel Cake — add chopped pistachios for colour, crunch and nutty flavour.
  • Dark Chocolate Simnel Cake — use a higher cocoa‑content chocolate for a richer, more intense flavour.
  • Festive Chocolate Simnel Cake — add mixed spice and extra orange zest for a warm seasonal flavour profile

Chocolate simnel cake

A rich chocolate simnel cake layered with marzipan and topped with toasted marzipan balls, creating an elegant Easter bake that looks traditional, indulgent and inviting
Print Recipe Pin Recipe
Cook Time 45 minutes
Course Cake, Pudding, Snack
Cuisine British

Equipment

  • 3 8" cake tins
  • 2 bowls
  • Whisk
  • Scales

Ingredients
  

3 tier sponge cake

  • 225 g margarine
  • 225 g caster sugar
  • 225 g self raising flour
  • 4 eggs, lightly beaten
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 6 tbsp cocoa powder

Chocolate ganache

  • 200 ml double cream
  • 250 ml dark chocolate, grated
  • 50 g unsalted butter, cut into small cubes
  • 2 tbsp honey
  • 1 tbsp brandy or whisky
  • zest of 1 orange

Marzipan

  • 400 g marzipan
  • 2 tsp cocoa powder
  • 2 tsp water

To decorate

  • see tips at the end

Instructions
 

3 tier chocolate sponge

  • Preheat the oven to 180°c / gas 4. Grease 3 8" cake tins and set aside.
  • Beat together the margarine and caster sugar with an electric whisk until pale and fluffy.
  • In a separate bowl, lightly beat the eggs and vanilla extract, in an other large bowl add the flour, baking powder and cocoa powder.
  • Add a ¼ of the eggs to the butter and with a wooden spoon stir in, then fold in ¼ flour and gently stir until combined, repeat until all the eggs and flour are mixed together.
  • Divide the mixture between the 3 tins. Bake in the oven for 20mins until you press in the middle and they spring back.
  • Leave to cool for 10mins, turn out onto a wire rack and leave to cool completely.

For the ganache

  • In a bowl, add the grated chocolate and cubed butter and set aside.
  • Over a low heat, gently heat the cream until its just warm to touch.
  • Pour the warm cream over the chocolate and butter and stir until the butter mix has melted.
  • Allow to cool, but not fully set, then whisk in the honey, whisky or brandy and orange zest.
  • Place one sponge on a large plate and spread 40% of the chocolate ganache evenly over, right up to the edge. Place the second sponge on top and repeat the process, spreading the remaining amount thinly on top.

For the topping

  • Mix half the marzipan with cocoa powder and water and knead until fully combined.
  • Roll into a round ball and between two sheets of baking paper roll until the thickness of a £1 coin.
  • Remove the top sheet, place one of the cake tin over the marzipan and cut around it so it's the same size as the cake. Place the marzipan on top of the cake, then peel back the paper Top Tip: if the marzipan becomes too sticky, place in the fridge for 10mins.
  • Crimp along the edges with the end of a wooden spoon.

To decorate

  • Separate the rest of the marzipan into 11 balls (roughly 12g each) and roll them between your palms until smooth, then sprinkle all with a little cocoa powder.
  • If you have any remaining marzipan, roll out and with stencils cut out and paint with food colouring.
  • For Easter, why not fill the centre with mini eggs or edible flowers.