Easter chocolate loaf cake

Serves 6

This is a seasonal take on a Victoria sponge loaf cake that I have blogged about before.  it is rich and chocolatey and pretty fool-proof too. Happy Easter!


2 Glenballyeamon free range eggs

100g self raising flour

25g cocoa

125g soft brown sugar

125g softened butter

1 tsp baking powder

10 mini Lindor eggs, unwrapped

10 Cadbury mini eggs for crushing & a handful to decorate  

125ml double cream, whipped


Pre-heat the oven to 180 degrees and grease and line a loaf tin.

Take the flour, cocoa, eggs, butter, sugar and baking powder in a bowl and mix until fully combined. 

Put all of the mixture into the lined loaf tin. 

Take the Lindor eggs and press into the cake mixture as per the picture below. 

Using a spoon pull some of the cake mixture up to cover the tops of the eggs. 

Bake the cake for approximately 30 minutes or until baked through. 

Meanwhile, crush the Cadbury mini eggs with a rolling pin and stir into the whipped cream. 

Once cooked, allow the cake to cool for 10 minutes in the tin before you turn it out to cool further. You can serve this warm or cold but slightly warm with a dollop of the cream and an extra mini egg on top is perfect!  


Easter chocolate loaf cake.


Press the mini Lindor chocolate eggs into the cake mixture. 


Easter chocolate loaf cake with Glenballyeamon free range eggs.