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
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.