• Sarah L Samuels

Chocolate Mini Egg Loaf Cake

My favourite Easter eggs have to be Mini eggs so this year I wanted to make a chocolate loaf cake and decorate with lots of eggs!!!

This chocolate loaf cake is topped with chocolate buttercream and mini eggs. It is really easy to make as it is an all in one recipe.

You could use any Easter confectionery you like for this recipe but I used Mini eggs as they are my favourite!


It would be a great alternative to a Simnel cake or just for all the chocolate lovers like myself!!!!

Jump to recipe


To start pre-heat the oven to 180 degrees centigrade (160 fan) or gas mark 4 then grease and line a 2lb loaf tin.





Put the Stork, caster sugar, SR flour, eggs and cocoa powder into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.



Pour the mixture into the prepared tin then bake for 40-45 minutes or until a cake tester comes out clean.


While the cake is cooling make the icing. Sieve the icing sugar and cocoa into the bowl of a stand mixer, add the butter. Whisk until light and fluffy then add enough milk until it is soft enough to pipe.



Put the icing in a bag with a Wilton 1M star nozzle.



Pipe from left to right until the loaf cake is covered. Finally decorate with mini eggs or other Easter confectionery.




Chocolate Mini Egg Loaf Cake


Sarah’s servings: 12


Ingredients


Cake:

250g Stork Margarine

250g Caster Sugar

4 Large eggs

225g Self Raising Flour

25g Cocoa powder


Icing:

150g Unsalted butter

300g Sieved icing sugar

20g Cocoa powder

1-2Tbsp Milk

Mini eggs to decorate.


Method

  1. Preheat oven to 180 degrees centigrade (160 fan) or gas mark 4.

  2. Grease and line a 2lb loaf tin.

  3. Put the Stork, caster sugar, SR flour, eggs and cocoa powder into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.

  4. Pour the mixture into the prepared tin.

  5. Bake for 40-45 minutes or until a cake tester comes out clean.

  6. While the cake is cooling make the icing. Sieve the icing sugar and cocoa into the bowl of a stand mixer, add the butter. Whisk until light and fluffy then add enough milk until it is soft enough to pipe.

  7. Put the icing in a bag with a Wilton 1M star nozzle.

  8. Pipe from left to right until the loaf cake is covered.

  9. Decorate with mini eggs or other Easter confectionery.


Download recipe

MiniEggChocLoafCake
.pdf
Download PDF • 135KB

Sarah’s extra slice…..


You don’t have to use mini eggs as there is

lots of Easter confectionery available, so just use your favourite or a mixture!


I used a Wilton 1M star nozzle for the icing.



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