Playful yummy bakes for modern home bakers
Easter is the time for celebration, togetherness and of course chocolate. Mini eggs for me are the Queen of Easter chocolates. I know I’m not alone in this but I get so excited the first time I spot them on the shelves after Christmas. Delicious, …
Easter is most definitely the time to indulge in chocolate but if you want a fast no bake sweet treat this is the one for you. Mini eggs really are Easter to me. I get so excited spotting them in the shops for the first …
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
180ml milk
3x 80g bag mini eggs
100g dark chocolate
100g milk chocolate
200ml double cream
½ tsp coffee powder
½ tsp vanilla extract
Pinch salt
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
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.
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.
Looking for other Easter baking ideas? Why not try Lemon Drizzle baked doughnuts, Hot cross buns sweets, Easter hot chocolate or my particular favourite Giant mini eggs pop tart
A giant mini eggs pop tart, now this says treat day Easter breakfast to me! So yummy and a completely indulgent, over the top fun brunch treat to celebrate the season. If there was every an occasion for chocolate for breakfast it’s Easter. In my …
Mini egg ice cream – can you get a more joyful Easter treat? Mini eggs are some of my favourite springtime sweets; you know Easter is around the corner when they start to fill the shelves. I find that now more than ever the weather …
I cannot resist a doughnut. There is something so special about them, such a treat. Baked doughnuts tick even more boxes, much healthier than fried (meaning, now I can have two 😊). Easter and chocolate just go together but as much as I love making the no bake Easter nests (so much fun) I thought why not skip the cereal and make a doughnut nest instead; the mini eggs easter nests were born. A light vanilla baked doughnut topped with rich chocolate ganache and topped with mini eggs, sprinkles and yet more chocolate. Kids and grown ups will adore them…I doubt there will be many leftovers.
No mixer, just a bowl and spoon needed to make this treat. If you have special doughnut tins that’s great, if not, using a muffin pan and decorate with the ganache and mini eggs instead – it’ll be delicious.
250g self-rising flour
120g caster sugar
2 large eggs
¼ tsp salt
2tsp baking powder
3 tbsp vegetable oil
2 tsp vanilla extract
180ml milk
125g dark chocolate
125g milk chocolate
250ml double cream
1 tsp coffee powder
1 tsp vanilla extract
Pinch salt
1/2 tsp cinnamon
3x bags 80g Mini eggs
Multicoloured sprinkles
White chocolate (optional)
Makes 24 doughnuts (12 in regular baked doughnut tins)
Pre-heat the oven to 220°C (200°C in fan oven) Gas Mark 7.
Line the doughnut tins with baking spray and leave to one side.
Weigh out the dry ingredients (flour, salt, baking powder) and sift into a large mixing bowl. Then 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.)
With a teaspoon, fill each mould ½ full (the mixture rises quite a bit).
Bake in the middle shelf of the oven for 5-6 minutes. (It honestly doesn’t take long at all – you just want the mixture to be springy to the touch and just coming away from the sides). If you are using standard doughnut rings (not the smaller flower shaped ones I have used) it will take longer to bake, about 7-8 minutes.
Leave to cool for 5 minutes and then using a knife gently go around the outside of each doughnut to loosen and take out of the tin. They should come out easily. Leave on a wire rack to cool.
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 10 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 doughnuts.
Take each doughnut and using a palette knife (or spoon) spread the ganache over the top and ease it over the sides so it drips down. Then add the mini eggs and sprinkles and decorate how you wish.
The doughnuts will keep in an airtight container for 2-3 days but are best eaten on the day they are made.
Looking for other Easter baking ideas? Try my Mini eggs Easter cake, Giant mini eggs pop tart or Lemon Drizzle baked doughnuts
Love mini eggs? Try my Mini egg no churn ice-cream – this one is a favourite, I think it’ll become one of yours too.
If you’re on the hunt for some Easter crafting to go alongside these seasonal bakes, Hobbycraft always have useful ideas.
