Desserts, Vegetarian
Chocolate Easter Egg Loaf
Recipe by The Healthy Beard
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Cooking method:
Food Processor
- Prep Time: 40 mins
- Total time: 1h 20 mins
- Skill Easy
- Serves 10 people
Chocolate Easter Egg Loaf
A recipe that is fun to bake with your children. A simple, rich, chocolatey loaf decorated with a thick and creamy buttercream, decorated with Cadbury’s mini eggs. You will simply love this one.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Milk, Dairy
Ingredients
For the chocolate loaf
- 175g self-raising flour
- 25g cocoa powder
- 200g white sugar
- 200g butter
- 1 tsp vanilla extract
- 4 eggs
For the buttercream
- 75g unsalted butter (room temperature)
- 150g icing sugar
- 1-2 tbsp milk
- 1 tsp vanilla extract
- 75g Cadburys mini eggs
Cooking mode
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Method
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Step 1
Preheat the oven at 170°F/340°C.
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Step 2
Using the bowl of your Ninja Kitchen food processor along with the plastic dough blade, add the flour and cocoa powder and pulse for a few seconds to remove lumps. Add the white sugar, butter, vanilla extract and the eggs and select low for approximately 15 seconds.
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Step 3
Prepare a loaf tin by adding greaseproof paper inside it, pour the batter in the tin and place in the oven and bake for approximately 30-40 minutes. Pierce to check the loaf has bake through.
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Step 4
Allow the loaf to cool in the tin for approximately 15 minutes, then remove and let it cool on a wire rack.
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Step 5
Prepare the butter cream by placing the butter in a mixing bowl and whisk using and electric whisk, whisk for approximately 5-10 minutes (you will notice the butter becoming whiter).
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Step 6
Add half of the sugar and whisk until fully combined, then add the remaining sugar along with milk and vanilla extract and whisk again until you achieve a creamy buttercream.
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Step 7
Spread the buttercream on the loaf and decorate with mini-eggs.
