Mini eggs Easter cake
I love Easter. It’s a time of celebration, spring flowers, time with the family and most of all chocolate. Chocolate for breakfast, lunch and dinner. There is so much choice out there but mini eggs are my top favourite Easter treat and so this mini eggs Easter cake is an instant favourite of mine.
Rich and chocolatey, this simple cake batter is topped with chocolate ganache icing and decorated with white chocolate coloured drizzle and a heck load of mini eggs.
No mixer needed to make this simple cake too, just a bowl and spoon is all you need. The perfect easy bake for a family get-together that everyone will love. Pretty, delicious and easy peasy.
225g self-rising flour
25g cocoa powder
75g caster sugar
50g light brown sugar
2 large eggs
¼ tsp salt
2tsp baking powder
3 tbsp vegetable oil
2 tsp vanilla extract
3x 80g bag mini eggs
For the chocolate ganache icing
100g dark chocolate
100g milk chocolate
200ml double cream
½ tsp coffee powder
½ tsp vanilla extract
½ tsp cinnamon
75g white chocolate
1 tsp vegetable oil
Purple, pink and yellow food colouring (optional) I always use Colour splash food colouring gel, it works so well
Method for mini eggs Easter cake
Pre-heat the oven to 220°C (200°C in fan oven) Gas Mark 7.
Line the 9 inch bundt tin with baking spray or wipe with an oiled piece of kitchen towel and coat with cocoa powder to form a non-stick surface. Leave to one side.
Weigh out the dry ingredients (flour, salt, baking powder and cocoa powder) and sift into a large mixing bowl. Add the caster sugar. Stir to combine then leave to one side.
Measure the milk into a jug. Crack in the eggs and add the vanilla extract and oil into the liquids. Stir to combine.
Add the wet ingredients into the dry, gradually to avoid lumps. (Don’t worry too much if there are a few lumps, it’s a bit like making muffins, better not to overmix and have a light batter than to have a super smooth consistency and have heavy doughnuts.)
Pour the batter into a jug and then tip into the lined bundt tin. Tap a few times on the table top to pop any air bubbles and put into the oven.
Bake in the middle shelf of the oven for 20-25 minutes. The mixture should be springy to the touch when it’s cooked and a cake tester should come out clean.
Leave to cool for 10 minutes or so in the tin. Then use a knife to gently go around the outside of the tin to loosen and remove. Leave on a wire rack to cool.
While the cake is cooling, make the ganache icing.
Chop the chocolate and add to the double cream. Add in the coffee powder, vanilla extract and ground cinnamon. Melt and combine the mixture over a low heat in the bowl over a pan of boiling water. This will allow the mixture to combine gently and it will help prevent it getting too hot and burning. (Not what you want).
Once the mixture is combined, this will take about 5 minutes or so, remove from the heat and leave to cool slightly for 15 minutes. (It is important it is given time to cool a bit before icing, otherwise it will not be thick enough and will drip off the cake.)
Using a spoon, drizzle on the chocolate icing, letting it fall down the ridges of the cake.
Then chop and melt the white chocolate. Add in the vegetable oil and stir to combine. If using, divide the chocolate into three bowls and add the food colouring. Stir to mix and then drizzle onto the iced cake.
Add in the mini eggs to the middle of the cake.
The cake is best eaten on the day it’s made, but can be stored in an airtight container for a few days.