Mini Egg loaf cake
A delicious chocolate Mini Egg loaf cake. An easy chocolate treat, filled and topped with oodles of Mini Eggs. It’s the perfect Easter treat.
This Mini Egg loaf cake is truly divine, the perfect Easter treat. It’s moist, rich, but not too sweet and the perfect size for a homemade chocolatey treat.
It’s based on our chocolate loaf cake, one of our favourite recipes, and super easy to make. We’ve added of lots of Mini Eggs giving it an Easter theme. The little bites of Mini Egg through the loaf add a delicious bit of texture, and the addition of mounds of Mini Eggs on top makes it look spectacular.
How can kids help make the Mini Egg loaf cake?
As in a lot of things we bake, there are a lot of steps kids can help with making this Mini Eggs loaf cake. It uses our simple chocolate loaf cake recipe and gives it a delicious Easter twist, so it’s a great easy bake for kids to make at Easter.
From measuring out the ingredients, to cracking the eggs and mixing it all together, there are jobs for older kids to take charge of or for younger kids and toddlers to help with.
We’ve made the decoration on top of the loaf really easy so kids can go wild with it. Once you’ve melted the chocolate just get your kids to drizzle it over the top and add some Mini Eggs. And in this instance, the more the merrier.
How do you stop the Mini Eggs from melting when it’s baking?
If you pop the Mini Eggs in the freezer for an hour or so before you add them to your batter that should stop them from melting into the loaf as it bakes.
How long will this Mini Egg loaf cake keep?
This Easter loaf cake will keep in an airtight container for a few days. If you want to keep it for longer, wrap it well in cling film/glad wrap and pop it in the freezer. It will keep in the freezer for up to three months. Make sure you defrost it fully before adding the decorating and serving it.
What size is a 2lb loaf tin?
Dimensions of a 2lb or 900g loaf tin will vary slightly, but are generally about 24cm x 14cm x 6.5cm (9.5 x 5.5 2.5 inches). If you want to check the size of your tin, but don’t have a ruler you can fill it with water then pour the water into a measuring jug. A 2lb tin should hold at least 1.2 litres.
If you only have smaller tins, for this recipe, you’re best to fill each tin with half the mixture and adjust the baking time down.
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Other easy Easter bakes
If you liked this Easter rocky road check out some of our other easy Easter bakes for kids.
Hot cross buns
Chocolate hot cross buns
Easer bunny cookies
Mini egg cookies
Easter fudge
Chocolate nests
Easter bunny cupcakes
Easter brownies
Easter chick cupcakes
Mini Egg cupcakes
Easter cookie bar
Hot cross muffins
Easter rocky road
Mini Egg cheesecake
Useful equipment
You might need the following baking tools/gadgets to make this Mini Egg loaf cake:
Digital scales
Freestanding mixer
Measuring cups
Spatula
Measuring spoons
2lb loaf tin
Wire rack
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Ingredients
For the chocolate loaf cake
175g golden caster sugar
175g butter
3 eggs
200g self raising flour
½ tsp baking powder
100ml milk
4 tbsp cocoa powder
150g Mini Eggs
To decorate
Mini Eggs
100g chocolate (white, milk, dark or a mixture)
How to make a Mini Egg loaf cake
Half and hour to an hour before you make the batter pop the Mini Eggs into the freezer.
Preheat your oven to 160C/140C Fan and grease and line a 2lb loaf tin.
Get your kids to tear off a corner of a butter packet or use some left over baking paper, rub some butter or baking spread on it and get your kids to smear it all around your loaf tin.
Next, cut some baking/greaseproof paper the width of your tin, then turn your tin and cut another length. Line the tin leaving bits hanging over the edge to make the loaf easier to remove from the tin later.
Beat the butter and sugar together
Get your kids to measure out the sugar and add it to a large mixing bowl or the bowl of a free-standing mixer.
Measure the butter and cut it into small pieces. This is a good job for small kids as they can do it with a blunt/butter knife. If your butter isn’t soft (ours never is), pop it in the microwave for a few seconds just to make it easier to mix.
Or if you’re using baking spread/margarine you can add that straight into your bowl.
Beat the butter and sugar together with the k paddle of your mixer, a hand held mixer or some wooden spoons. Do it until they are light and fluffy, scraping down the sides of your bowl with a spatula if you need to.
Add the eggs
Get your kids to crack the eggs into a small bowl before adding them to your large mixing bowl. We never add them straight in just in case any rogue shell goes in. If it does, simply fish it out with a larger piece of shell or a teaspoon.
I normally also have another small bowl handy to put the egg shells in, to reduce our mess a bit.
Mix the eggs in.
Add the remaining ingredients
Get your kids to measure out the self raising flour, then pour it into your mixing bowl.
Add the baking powder, making sure your kids level the top of the teaspoon with their finger so they add just the right amount.
Measure the milk. The easiest way of doing this is using the ml setting of some digital scales but if you don’t have them a measuring jug will do. Once you’ve done that get your kids to pour it into your mixing bowl.
Finally, spoon in the cocoa powder – your kids can do this themselves or help by levelling the top of each table spoon with their finger.
Mix the chocolate loaf batter
Give everything one final mix until it is all well combined and there are no lumps.
Add the Mini Eggs
Remove your Mini Eggs from the freezer and add half of them to your batter. Get your kids to mix them in with a spatula or wooden spoon.
Bake the chocolate loaf cake
Get your kids to pour the chocolate loaf batter into the prepared loaf tin. Smooth down the top with a spatula or the back of a wooden spoon and add the remaining frozen Mini Eggs on top.
Bake the chocolate loaf in the oven for around 50 minutes. Everyone’s oven is a little different so keep an eye on it and cook it for longer/shorter as needed. It’s ready when the sides are starting to come away from the sides and a skewer or sharp knife inserted in the centre comes out clean.
Remove the loaf from the oven and leave it to cool in the tin for a few minutes before taking it out the tin and putting it on a wire rack to cool completely.
Decorate the Mini Egg loaf cake
Get your kids to break the chocolate into pieces and put them in a large heat proof bowl set over the top of a pan of simmering water (a double boiler or bain-marie). Heat the chocolate gently, stirring it until it has all melted and is smooth.
We decorated our loaf cake with two different chocolates, just to vary the colour, but you can choose any chocolate you like.
If you’re using two different chocolate, drizzle the first chocolate over your loaf cake, then repeat the process with the other chocolate.
While the chocolate is still a little warm but not too hot, add the Mini Eggs over the top to decorate and leave to set.
Serve and enjoy.
Mini Egg loaf cake
Equipment
- Digital scales
- Freestanding mixer
- Measuring cups
- Spatula
- measuring spoons
- 2lb loaf tin
- Wire rack
Ingredients
For the chocolate loaf cake
- 175 g (⅞ cup) golden caster sugar
- 175 g (¾ cup) butter or baking spread
- 3 eggs
- 200 g (1 ¼ cup) self raising flour
- ½ tsp baking powder
- 100 ml (⅓ cup) milk
- 4 tbsp cocoa powder
- 150 g Mini Eggs
To decorate
- Mini Eggs
- 100 g (1 cup) chocolate white, milk, dark or a mixture
Instructions
- Half and hour to an hour before you make the batter pop the Mini Eggs into the freezer.
Preheat your oven to 160C/140C Fan and grease and line a 2lb loaf tin.
- Grease your tin with butter or oil then cut some baking/greaseproof paper the width of your tin, then turn your tin and cut another length. Line the tin leaving bits hanging over the edge to make the loaf easier to remove from the tin later.
Beat the butter and sugar together
- Measure out the sugar and add it to a large mixing bowl or the bowl of a free-standing mixer.
- Measure the butter and cut it into small pieces. If its not soft (ours never is), pop it in the microwave for a few seconds just to make it easier to mix.If you're using baking spread/margarine you can add that straight into your bowl.
- Beat the butter and sugar together with the k paddle of your mixer, a hand held mixer or some wooden spoons. Do it until they are light and fluffy, scraping down the sides of your bowl with a spatula if you need to.
Add the eggs
- Crack the eggs into a small bowl before adding them to your large mixing bowl. Mix the eggs in.
Add the remaining ingredients
- Measure out the self raising flour, then pour it into your mixing bowl.Add the baking powder, making sure you level the top of the teaspoon with your finger so they add just the right amount.Add the milk to your mixing bowl. Finally, spoon in the cocoa powder.
Mix the chocolate loaf batter
- Give everything one final mix until it is all well combined and there are no lumps.
Add the Mini Eggs
- Remove your Mini Eggs from the freezer and add half of them to your batter. Get your kids to mix them in with a spatula or wooden spoon.
Bake the chocolate loaf cake
- Pour or spoon the chocolate loaf batter into the prepared loaf tin. Smooth down the top with a spatula or the back of a wooden spoon and add the remaining frozen Mini Eggs on top.
- Bake the chocolate loaf in the oven for around 50 minutes. Everyone's oven is a little different so keep an eye on it and cook it for longer/shorter as needed. It's ready when the sides are starting to come away from the sides and a skewer or sharp knife inserted in the centre comes out clean.
- Remove the loaf from the oven and leave it to cool in the tin for a few minutes before taking it out the tin and putting it on a wire rack to cool completely.
Decorate the Mini Eggs loaf cake
- Break the chocolate into pieces and put them in a large heat proof bowl set over f a pan of simmering water (a double boiler or bain-marie). Heat the chocolate gently, stirring it until it has all melted and is smooth.
- While the chocolate is still a little warm but not too hot, add the Mini Eggs over the top to decorate and leave to set.
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