0 from 12 votes
Mini Egg Cake - Chocolate Easter Cake
The EASIEST Easter Chocolate cake ever! This Mini Egg Cake is super easy, made in one bowl with basic ingredients and SO delicious.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 12
Calories: 402 kcal
Course:
Dessert
Cuisine:
British
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 eggs lightly beaten
- 120 ml olive oil or vegetable oil
- 150 ml semi-skimmed milk
Frosting and decoration:
- 250 g mascarpone cheese
- 1 teaspoon orange zest
- 100 g powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 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.
Cup of Yum
Notes
- This batter bakes up beautifully in an 8-inch round cake pan. It also works well as a 9x13-inch cake.
- To make a 2-layer or 3-layer cake (as pictured) you'll need to adjust the quantities, and double or triple the ingredients.
- To give your cake some extra mini egg flavor and texture, add 3-4 tablespoons of crushed mini eggs to the frosting.
- Serve: You can leave your mini egg chocolate cake at room temperature for up to 2 hours.
- Fridge: Cut the cake into slices and transfer them to a Ziplock bag or another airtight container to store in the fridge. They will keep well in the refrigerator for 2-3 days.
- Freeze: Slice the leftover cake, store in freezer-friendly containers and freeze for up to 1 month. When you’re ready to serve, let it thaw in the fridge. Let it rest at room temperature for 20 minutes before serving.
Nutrition Information
Calories
402kcal
(20%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
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%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 402
% 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.