Sunday, 24 April 2022

Easter Chocolate Loaf Cake

Instead of just eating all of your eggs, why not make a delicious cake and top it with lots of Easter treats?


To me, this cake looks like Easter has thrown up on it, and I'm totally okay with that! I know there's a lot of chocolate going on here, but for me Easter IS about chocolate and I thought why not add more into the mix with a chocolate cake too? I have so much nostalgia over Easter time, it reminds me of desperately waiting till Easter Sunday to rip off the foil of my chocolate egg and pretty much inhale the entire thing. And I'm sure I'm not the only one who did this, much to my mum's constant reminder of how I won't be hungry for dinner! Whilst I still want to gorge on my eggs, I've worked on my adult self-control (sometimes) and my baking obsession means I now just use my Easter chocolate to add to cakes and bakes to keep Easter even more sweet. Since eating vegan I long for Doisy and Dam Good Eggs all year round, waiting for the day I spot them in Sainsbury's and try to find time to fit in a bake or two with them. They add so much colour and texture which is exactly what this cake needed. A moist chocolate cake, topped with a creamy chocolate buttercream and a lovely crunch of Easter eggs galore, delicious :)

If you love Easter eggs and chocolate....

Check out my other recipes for more inspiration!


Recipe

Prep: 10 minutes
Cook: 35 minutes
Serves: 8

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle

Ingredients

Cake
270ml Boiling water 
1 Heaped tsp instant coffee
1 tsp Apple Cider Vinegar 
80g Vegetable oil
250g Self-raising flour
100g Caster sugar
50g Light brown sugar
40g Cocoa powder
1tsp Bicarbonate of soda
½tsp Baking powder
Pinch of salt
Buttercream
125g Butter, softened
30g Easter chocolate melted
250g Icing sugar
Vegan chocolate eggs
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Method

✿Preheat the oven to 170℃ and grease and line a 1lb loaf tin.
Combine the boiling water with the coffee and leave to cool about 5 minutes. Then mix in the ACV. 
In a large bowl, combine all of the dry ingredients with a whisk. 
Pour in all of the wet ingredients into the bowl and mix together till just combined. 
Spoon the batter into the prepared tin and bake for 35 minutes until a knife inserted comes out clean.
Leave to cool in the tin then transfer onto a wire rack to cool completely.
Meanwhile make the buttercream. With an electric mixer, beat the butter till smooth. Add the icing sugar in stages till combined, then add in the melted chocolate and mix in. You can add more icing sugar if you like it really sweet.
Spread the buttercream on the cooled cake with an offset palette knife and then top with lots of easter chocolates. Best kept covered at room temperature or stored in the fridge but keep covered so it does not dry out. Enjoy!

Christina
xx


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