Ingredients
Method
Preparation
- Preheat your oven to 160°C (fan), 180°C, or 350°F. Grease a loaf tin lined with baking paper.
- In a mixing bowl, cream the softened butter and caster sugar together until light and fluffy.
- Add the large eggs one by one, mixing well after each addition. Stir in the vanilla extract.
- Sift the self-raising flour and cocoa powder together, gently folding them into the mixture.
- Fold in the crushed Mini Eggs, evenly distributing them throughout the batter.
- Pour the batter into the prepared loaf tin and smooth it out.
Baking
- Bake for 50 to 55 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
Buttercream Preparation
- For the buttercream, beat the softened butter until creamy, then gradually add the icing sugar and cocoa powder, mixing until smooth.
- Add milk one tablespoon at a time until you reach the desired creamy consistency for frosting.
- Spread the buttercream over the cooled loaf and decorate with whole and crushed Mini Eggs.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. Can be frozen for up to 3 months, wrapped tightly.