Print

Mini Egg Chocolate Loaf Cake: A Decadent Easter Treat

Mini Egg Chocolate Loaf Cake
Print Recipe

This Mini Egg Chocolate Loaf Cake is a delightful treat perfect for Easter or any occasion! It features a rich chocolate sponge topped with pastel-colored vanilla buttercream and decorated with crunchy Mini Eggs. The cake is moist, indulgent, and visually stunning, making it a crowd-pleaser. Follow the simple steps below to create this show-stopping dessert.

Ingredients

Scale

For the Sponge:

  • 200g butter or baking spread
  • 200g light brown sugar (or caster sugar)
  • 4 large eggs
  • 1 tsp instant coffee granules
  • 1 tbsp boiling water
  • 175g self-raising flour
  • 25g cocoa powder
  • ⅛ tsp baking powder

For the Buttercream:

  • 150g butter
  • 300g icing sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp milk
  • Pink, purple, and yellow food coloring

For Decoration:

  • 100g Mini Eggs

Instructions

1. Preheat and Prepare:

  • Preheat the oven to 160°C Fan/180°C/350°F/Gas Mark 4.
  • Grease and line a 2lb loaf tin with baking paper or use a loaf tin liner.

2. Make the Sponge:

  • Dissolve the coffee granules in the boiling water and set aside.
  • In a large bowl, beat the butter and sugar together until light and fluffy.
  • Add the eggs and coffee mixture, whisking until smooth.
  • Sift in the flour, cocoa powder, and baking powder, then mix until fully combined.
  • Pour the batter into the prepared loaf tin and bake for 1 hour 10 minutes, or until a skewer inserted into the center comes out clean.
  • Let the cake cool completely in the tin before removing.

3. Prepare the Buttercream:

  • Beat the butter and icing sugar together until combined.
  • Add the vanilla extract and milk, mixing until smooth. Adjust the milk as needed for a spreadable consistency.
  • Divide the buttercream into three bowls. Color one pink, one purple, and one yellow using food coloring.

4. Decorate the Cake:

  • Spread each colored buttercream in a line on a sheet of cling film, placing them side by side.
  • Roll the cling film into a sausage shape, then snip one end and pipe the buttercream onto the cake using a piping bag. Alternatively, spread the buttercream in blobs of each color.
  • Decorate with Mini Eggs on top.

Notes

  1. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smooth batter.
  2. Food Coloring: Use professional-grade food coloring (like Pro Gel or Sugarflair) for vibrant pastel shades.
  3. Coffee Hack: The coffee enhances the chocolate flavor without making the cake taste like coffee. If you prefer to skip it, replace it with 1 tbsp of milk.
  4. Loaf Tin Size: Use a 2lb loaf tin for this recipe. If you only have a 1lb tin, halve the ingredient amounts.
  5. Storage: Store the cake in an airtight container in a cool place and consume within 3 days for the best texture.

Nutrition

Find it online: https://recipes.gernarb.com/mini-egg-chocolate-loaf-cake-a-decadent-easter-treat/