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Mini Egg Chocolate Loaf Cake Recipe

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3.8 from 6 reviews

This Mini Egg Chocolate Loaf Cake is a delightful treat combining rich cocoa flavors with a colorful, creamy buttercream frosting and festive mini eggs on top. Perfect for celebrations or simply satisfying your sweet tooth, this loaf cake features a moist chocolate base infused with a hint of coffee, topped with vibrant, multi-colored buttercream and crunchy mini eggs for texture and fun.

Ingredients

Cake

  • 200 g Butter or baking spread
  • 200 g Light brown sugar (caster sugar can be used as an alternative)
  • 4 large Eggs
  • 1 tsp Instant coffee granules
  • 1 tbsp Boiling water
  • 175 g Self-raising flour
  • 25 g Cocoa powder
  • 1/8 tsp Baking powder

Buttercream Frosting

  • 150 g Butter
  • 300 g Icing sugar
  • 1 tsp Vanilla extract
  • 1–2 tbsp Milk
  • Pink food colouring (e.g., Pro Gel)
  • Purple food colouring (e.g., Pro Gel)
  • Yellow food colouring (e.g., Pro Gel)

Decoration

  • 100 g Mini Eggs

Instructions

  1. Preheat and Prepare: Preheat the oven to 160°C fan/180°C conventional/350°F/Gas Mark 4. Grease and line a 2lb loaf tin to prevent sticking.
  2. Dissolve Coffee: Dissolve instant coffee granules in the boiling water and set aside to cool slightly.
  3. Cream Butter and Sugar: Using an electric mixer or a spoon, mix the butter and light brown sugar together until the mixture is light and fluffy, incorporating air for a tender crumb.
  4. Add Coffee and Eggs: Whisk in the dissolved coffee and then add the eggs one at a time, mixing until smooth and well combined.
  5. Add Dry Ingredients: Fold in the self-raising flour, baking powder, and cocoa powder gently until the batter is fully combined without overmixing.
  6. Bake the Cake: Pour the batter into the prepared loaf tin and bake in the preheated oven for 1 hour and 10 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin.
  7. Prepare Buttercream: Use an electric mixer or spoon to beat the butter and icing sugar together until they begin to combine. Add vanilla extract and milk gradually, mixing until smooth and spreadable. Adjust milk quantity as needed.
  8. Colour Buttercream: Divide the buttercream equally into three bowls. Tint each portion with pink, purple, and yellow food colouring respectively using gel food colours for vibrant hues.
  9. Shape Buttercream: Lay out cling film and spread each coloured buttercream in adjacent lines. Roll the cling film tightly into a sausage shape encasing the buttercream.
  10. Prepare Piping Bag: Snip one end of the cling film roll to expose the buttercream and insert it into a piping bag fitted with your favorite nozzle, snipped end first.
  11. Pipe or Spread Frosting: Pipe the multicolored buttercream onto the cooled loaf cake, or alternatively, spread it using a spoon with alternating blobs of each colour for a marbled effect.
  12. Decorate and Finish: Scatter and press mini eggs over the buttercream topping for a festive and crunchy decoration.
  13. Store Properly: Keep the finished cake in an airtight container in a cool place. Consume within 3 days for optimal freshness and taste.

Notes

  • You can substitute caster sugar for light brown sugar, but the flavor will be less caramel-like.
  • The instant coffee enhances the chocolate flavor but can be omitted for a coffee-free version.
  • Use gel food colouring for more vibrant and stable colours in the buttercream.
  • Ensure the cake is completely cooled before frosting to prevent the buttercream from melting.
  • Adjust milk gradually in buttercream to reach the desired consistency.
  • Store cake at room temperature in a cool place; avoid refrigeration to keep buttercream soft.

Find it online: https://lauracooks.com/mini-egg-chocolate-loaf-cake-recipe/