Loaf cakes are one of my favourite bakes as they are so easy to put together and relatively hassle free. For Easter, I’ve created this Mini Egg Chocolate Loaf Cake. It’s a chocolate sponge and I’ve decorated it with a pastel coloured vanilla buttercream to match the colours of the Mini Eggs on top. The pretty pastel colours of Mini Eggs are so iconic, and they just scream spring time!
I’ve used light brown sugar to make the chocolate cake extra rich and tasty, plus I added a little bit of coffee to increase the chocolatey richness. Don’t worry, it doesn’t add a coffee flavour, it just enhances the chocolate. Of course you don’t have to add it if you don’t want to! The method of piping the pastel colours together is easy to do too, scroll down to see the step by step photos and explanation.
How to make Mini Egg Chocolate Loaf Cake…
To make the sponge I mixed together light brown sugar and butter, then I whisked in eggs and coffee. Then I added self raising flour, cocoa powder and baking powder, and mixed with a whisk.
I poured the batter into a loaf tin and baked it for 1 hour and 10 minutes.
Once I had made the buttercream, I split it into three bowls and coloured one with pink food colouring, another with purple and the third with yellow.
I spread the three different coloured buttercreams out onto some cling film. Then I wrapped the cling up to create a sausage shape, I snipped off one end with scissors and then fed the buttercream sausage into a piping bag fitted with my chosen nozzle.
I piped the buttercream on top of the cake and then added plenty of Mini Eggs! The Mini Egg Chocolate Loaf Cake was so yummy and chocolatey, and it looked so pretty too!
Tips for making the Mini Egg Chocolate Loaf Cake:
- You can spread the buttercream onto the loaf cake with a spoon if you don’t want to pipe it, just add blobs of each colour alternately then gently swirl together.
- You can decorate the cake with other Easter treats if you prefer!
- The cake can be frozen without the decoration, wrap it well and freeze for a maximum of 3 months.
- You can use caster sugar instead of brown sugar if you can’t get hold of it.
- The coffee is optional, you can replace it with 1 tbsp milk instead. You will also need to omit the boiling water as well as the coffee.
- If you don’t want to decorate the cake with buttercream, I recommend drizzling some melted chocolate all over it!
Recommended equipment & ingredients*
|Loaf cake tin||Piping bags||Loaf cake storage box|
|Loaf cake tin liners||Electric hand mixer||Cake tester|
|Jem 1E Piping nozzle||Wilton 1M Piping nozzle||Mini Eggs|
|Pink food colouring||Yellow food colouring||Purple food colouring|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Mini Egg recipes…
|Mini Egg Dessert Pots||Mini Layered Easter Cakes||Chocolate Meringue Easter Nests|
|Easter Chocolate Cake||Easter Nest Cupcakes||Easter Speckled Egg Drip Cake|
|Mini Egg Ice Cream|
Mini Egg Chocolate Loaf Cake
For the sponge
- 200 g Butter or baking spread
- 200 g Light brown sugar (caster sugar will be ok if you prefer)
- 4 Eggs large
- 1 tsp Instant coffee granules (see notes)
- 1 tbsp Boiling water
- 175 g Self raising flour
- 25 g Cocoa powder
- 1/8 tsp Baking powder
For the buttercream
- 150 g Butter
- 300 g Icing sugar
- 1 tsp Vanilla extract
- 1-2 tbsp Milk
- Pink food colouring I use Pro Gel
- Purple food colouring I use Pro Gel
- Yellow food colouring I use Pro Gel
- 100 g Mini Eggs
- Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
- Dissolve the coffee granules into the boiling water and set aside
- Mix together the butter and light brown sugar using an electric mixer or a spoon until light and fluffy
- Add the coffee and eggs and whisk in until smooth
- Whisk in the flour, baking powder and cocoa powder until fully combined
- Pour the mixture into the loaf tin and bake for an hour and 10 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool fully
- To make the buttercream, use an electric mixer or a spoon to mix together the butter and icing sugar until they start to combine, then add the vanilla extract and milk, and mix until smooth. You may need more milk or you may not need it all, so add it slowly
- Divide the buttercream between three bowls. Colour one with pink food colouring, one with purple food colouring and one with yellow food colouring
- Spread the buttercream out onto some cling film, spread each colour out in a line directly next to the following colour
- Wrap the cling film tightly around the buttercream, creating a sausage shape
- Snip one end of the cling film to expose the buttercream and feed the cling film sausage into a piping bag fitted with your chosen nozzle, the snipped end first
- Pipe the buttercream onto the loaf cake, or you can spread it one with a spoon adding blobs of each colour alternately
- Decorate with the Mini Eggs
- Store in an airtight container in a cool place and eat within 3 days
NB. This post is NOT sponsored in any way by Mini Eggs – I just love their product!
If you like this, check out more of my Loaf Cake recipes!
Or you might like more of my Easter recipes!
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