{"id":17415,"date":"2021-02-24T09:00:17","date_gmt":"2021-02-24T09:00:17","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=17415"},"modified":"2023-02-15T13:26:15","modified_gmt":"2023-02-15T13:26:15","slug":"mini-egg-loaf-cake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2021\/02\/24\/mini-egg-loaf-cake\/","title":{"rendered":"Mini Egg Loaf Cake!"},"content":{"rendered":"

 A delicious and easy oil based chocolate cake topped with Mini Egg themed buttercream frosting, and all of the mini eggs! <\/h2>\n

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Mini Egg loaf cake<\/h3>\n

I mean.. was this recipe ever not going to happen?! Let’s be honest, we all know it was happening. My Creme Egg Loaf Cake<\/a> is one of your easter favourites so far this year, but I am a Mini Egg fan through and through and I am obsessed! <\/p>\n

I always base my recipe ideas from requests (side note, if you ever have a request.. do leave a comment!) and this is one of the ones that was just insanely requested. It’s something I wanted to do for a while, but didn’t just want to make the same as the Creme Egg one and swap the colours\/chocolate. <\/p>\n

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Sponge <\/h3>\n

I have also had SO MANY REQUESTS for a chocolate cake made with oil… and here it is! This recipe does not use butter, it uses a mixture of vegetable oil and milk to create a lovely (and I will use the word moist here) chocolate cake that is irresistible. <\/p>\n

I love making a classic chocolate victoria sponge style chocolate cake and I have absolutely nothing against it – but I wanted to give you guys something different and what a lot of you wanted! So, this recipe is even easier to make, and it almost guarantees a soft cake. <\/p>\n

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Dry ingredients<\/h3>\n

Chocolate cake can be naturally a little dry if over baked, whereas this sponge is just delightfully light and does not dry out. It’s also incredibly easy to mix up – if I’m honest, you almost do not want to use a mixer for it as it may over mix the mixture! <\/p>\n

You add the dry ingredients (the self raising flour, cocoa powder and light brown soft sugar) to a bowl, and whisk them together to combine them. I like to combine these first so that there are no lumps of sugar and all of the ingredients are evenly distributed. <\/span><\/p>\n

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Oil and milk<\/h3>\n

You then add in the eggs, vegetable oil, and full-fat\/whole milk. I use vegetable oil as at the moment its the one I use the most of, but sunflower oil also works well. You can try other oils such as olive oil, but they have more taste and can transfer the taste to the end result. <\/span><\/p>\n

It is VERY important to use full-fat\/whole milk in a cake mixture like this. Please use it, please don\u2019t use a lower fat one, as it can cause problems with the bake. <\/span><\/p>\n

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Tri-colour buttercream<\/h3>\n

For the frosting, it is just another American buttercream frosting, but they are just so easy!! It’s easy to colour the frosting to the three colours I tend to use for a mini egg cake (like in my mini egg drip cake<\/a>, and my mini egg chocolate cake<\/a>). <\/p>\n

The easiest method to make the tri-colour buttercream is to make all of the colours up as you want – and then get some clingfilm. You can line the colours up on the clingfilm, and then roll the clingfilm up into a sausage. Then, this is easy to snip the end off, and add to a piping bag with your choice of piping tip! <\/p>\n

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Decoration<\/h3>\n

This is all completely optional of course, but this is just how I do it! I obviously then add a load of mini eggs on the top – because thats the theme of the bake.<\/p>\n

I do not add mini eggs to the cake mixture, because they would just sink! Not worth it in my opinion!! You can add sprinkles as well as or instead of, a chocolate drizzle, the choice as always is yours! I hope you love the recipe! Enjoy! x<\/p>\n

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Mini Egg Loaf Cake!<\/h2>\n\t\t
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A delicious and easy oil based chocolate cake topped with Mini Egg themed buttercream frosting, and all of the mini eggs!\u00a0<\/span><\/div>\n