Mini Egg Cake - Chocolate Easter Cake
User Reviews
5
Mini Egg Cake - Chocolate Easter Cake
Description
This Mini Egg Cake is a chocolate dessert made from all-purpose flour, brown sugar, cocoa powder, baking powder, and optionally baking soda combined with eggs, olive oil, and milk. The batter is gently mixed and baked until risen and firm. Once cooled, it is topped with a mascarpone cheese frosting blended with orange zest, powdered sugar, and cocoa powder, lending a creamy texture and subtle citrus flavor that complements the chocolate base.
The cake is decorated with Cadbury Mini Eggs, providing a sweet crunch and festive appearance. This cake can be made in an 8-inch pan or adapted for larger or multiple layers by adjusting ingredient quantities. It serves well as a holiday treat or celebration cake.
For serving, slices can be kept at room temperature briefly or refrigerated in airtight containers for up to 2-3 days. Leftover cake freezes well for up to one month if sliced and stored properly. Thaw in the fridge and let rest before serving. Adding crushed mini eggs into the frosting can enhance texture and flavor.
Ingredients
Dry ingredients:
- 175 g all-purpose flour
- 140 g brown sugar
- 2 tablespoon cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon baking soda optional
Wet ingredients:
- 2 large egg lightly beaten
- 120 ml olive oil or vegetable oil
- 150 ml milk semi-skimmed
Frosting and decoration:
- 250 g mascarpone cheese
- 1 teaspoon orange zest
- 100 g powdered sugar
- 1 tablespoon cocoa powder unsweetened
- 160 g Cadbury Mini Eggs
Instructions
- Preheat oven to 170°C/340°F and arrange the baking rack onto the middle shelf.
- Measure all the dry ingredients first, then sift them directly into a bowl.
- Make a well in the center, and and add the beaten eggs, olive oil, and milk into the dry ingredients. Gently mix with a hand mixer for 5-10 seconds, until you have a smooth batter.
- Grease and line an 8-inch cake tin, pour the batter, and bake for 25-30 minutes until risen and firm to the touch. Remove the chocolate cake from the oven, let it cool slightly then remove it from the tin and transfer it on a cooling rack to cool completely.
- In a bowl, add the mascarpone cheese, orange zest, powdered sugar and cocoa powder. Mix with a hand mixer or a whisk until all the ingredients are combined. Spread the frosting over the cake, decorate with mini eggs, and serve.
Notes
- An 8-inch round pan is ideal for this batter; quantities can be doubled or tripled for layered cakes.
- Add crushed mini eggs to the frosting for extra texture and flavor.
- Store cake slices airtight in the fridge for 2-3 days; freeze up to 1 month and thaw in the fridge before serving.
- Allow frozen cake to rest at room temperature for 20 minutes before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 160mg | 7% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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