Easter Baking with Coffee and Chocolate
Chocolate and coffee are a classic pairing - rich, indulgent, and full of flavour. Around Easter, we like to lean into that combination with a bit of creativity in the kitchen. Whether you’re hosting, staying in, or just after a moment of calm with a slice of something sweet, these recipes are simple, satisfying, and made for sharing.
We’ve picked out three of our favourite bakes that bring together good coffee and proper chocolate - no shortcuts, just flavours that work beautifully together.
1. Mocha Hot Cross Bun Pudding
A twist on a traditional Easter bake. Leftover hot cross buns are soaked in a creamy mocha custard, then baked until golden and comforting.
You’ll need:
- 4–6 hot cross buns, halved
- 300ml whole milk
- 200ml double cream
- 2 eggs
- 50g dark chocolate, chopped
- 1–2 tbsp strong brewed Moon Roast coffee (Peru San Ignacio works beautifully)
- 2 tbsp sugar
- Butter, for greasing
Method:
- Preheat oven to 170°C (fan) and lightly butter a baking dish.
- Arrange the buns in the dish.
- Gently heat the milk, cream, chocolate, sugar and coffee until smooth (don’t boil).
- Whisk the eggs, then slowly add the warm mixture, stirring constantly.
- Pour over the buns and let soak for 10–15 minutes.
- Bake for 30–35 minutes, until golden and just set.
2. Espresso Chocolate Easter Nests
A no-fuss, no-bake treat - great with kids or when you want something quick but satisfying. The coffee gives them a deeper, richer edge.
You’ll need:
- 200g milk chocolate
- 1 tbsp brewed espresso or 1 tsp espresso powder
- 85g cornflakes or shredded wheat
- Mini eggs
Method:
- Melt chocolate gently (microwave or over simmering water).
- Stir in espresso until smooth.
- Fold through cereal to coat.
- Spoon into cupcake cases, top with mini eggs, and chill until set.
Serve with your favourite brew - we’d recommend a filter of Colombia San Sebastian to keep it chocolatey and balanced.
3. Coffee & Chocolate Ganache Tart
Rich, smooth and indulgent, this is one to make ahead and serve in thin slices after an Easter lunch.
For the base:
- 200g digestive biscuits
- 100g melted butter
For the filling:
- 200g dark chocolate
- 150ml double cream
- 2 tbsp strong brewed Moon Roast espresso (Colombia San Sebastian is a lovely match)
- Pinch of sea salt
Method:
- Blitz biscuits, mix with butter and press into a tart tin. Chill.
- Heat cream and coffee, then pour over chocolate. Stir until silky.
- Pour into the tart base, sprinkle with sea salt, and chill for 2–3 hours.
Baking with Coffee: A Few Tips
- Brew it strong – espresso or filter is best for full flavour.
- Let it cool slightly before adding to mixes with eggs or cream.
- Choose a coffee with natural sweetness or chocolatey depth.
Recommended Coffees for Easter Bakes:
- Peru San Ignacio – smooth and sweet with brown sugar and shortbread notes.
- Colombia San Sebastian – chocolatey and clean, perfect for espresso-based recipes.
- Ethiopia Beshasha – if you're after something a bit fruitier for a lighter touch.
