Creme Egg Chocolate Loaf Cake

Filled with chopped Creme Eggs and topped with glace icing, this Cadbury Creme Egg Chocolate Cake is the perfect recipe for your Easter celebrations!
Creme Egg Chocolate Cake

Reasons to love this Creme Egg Chocolate Cake

  • The chocolate sponge is super fudgy and moist
  • Creme Eggs are chopped up and folded into the cake. They sink to the bottom and create this delicious chewy chocolatey layer 😍
  • The cake is decorated with Creme Egg inspired glace icing
  • This is the easiest Easter show-stopper bake ever! No fancy equipment needed for this recipe and it’s perfect if you’re short on time

Recipe overview & top tips

  1. Mix the chocolate cake ingredients together. For a fluffy cake texture, I highly recommend using margarine instead of butter, this will also prevent the cake from doming.
  2. Fold in chopped Creme Eggs. Chop up whole Creme Eggs into chunks (warning this can be messy business!) and fold into the chocolate cake mixture.
  3. Bake for 55-60 minutes. Spoon the mixture into a loaf tin (more info on this later) and bake in the centre of the oven for 55-60 minutes. Use the toothpick test to check whether the cake is ready, it should come out crumb-free.
  4. Make the glace icing. Water and icing sugar, that’s it! Glace icing is the easiest icing option ever.
  5. Decorate the cake. Here comes the fun part 🤩 Coat the cake in white icing, drop spoonfuls of orange icing on top for the yolks, then place Creme Egg halves down the middle.

Ta-dah, your Creme Egg Chocolate Cake is ready!

What size loaf tin to use

For this Creme Egg Chocolate Cake recipe, you will need a 2lb loaf tin. The dimensions of the tin I used are 15.5cm width x 29cm length x 7.5cm depth. You can see it in the photo below, and I’ve also shared a link to the exact baking tin below.

The best way to prepare a loaf tin

Unlike square baking tins, loaf tins can be a little tricky to prepare. I’ve found that the best way is to first lightly grease the tin all over with a little butter. Then cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin, with enough hanging over the edges to help you lift the cake out. This way the loaf cake will have straight, neat edges and bake more evenly.

Chocolate Cake in a loaf tin

Equipment & ingredients used for this Creme Egg Chocolate Cake


Creme Egg Chocolate Loaf Cake

Filled with chopped Creme Eggs and topped with glace icing, this Creme Egg Chocolate Cake is the perfect recipe for your Easter celebrations!
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

Chocolate loaf cake

  • 300 g Margarine or unsalted butter I use Stork Original
  • 300 g Golden caster sugar
  • 3 large Eggs At room temperature
  • 220 g Self-raising flour
  • 80 g Cocoa powder
  • 1 tbsp Milk
  • 6 whole Cadbury Creme Eggs Roughly chopped

Decoration

  • 450 g Icing sugar
  • 6 tbsp Water
  • Orange food colouring
  • 2 whole Cadbury Creme Eggs

Instructions
 

  • Preheat the oven to 180°C.
  • Lightly butter a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above). Set aside.
  • Stir the dry ingredients (flour and cocoa powder) together in a bowl and set aside.
  • In a separate bowl, beat the margarine and sugar together until creamy.
  • Mix in the eggs one at a time, adding 2 tablespoons of the dry ingredients after each egg to stop the mixture from curdling.
  • Add the remaining dry ingredients and gently fold the mixture together until smooth and fully combined.
  • Fold in the milk and chopped Creme Eggs.
  • Spoon the chocolate cake mixture into the loaf tin, smoothing it out the top.
  • Bake for 55-60 minutes* until risen and a toothpick inserted into the middle comes out free of crumbs. Leave in the baking tin for 15 minutes, then lift the cake out onto a cooling rack and leave to cool completely.

Decorate the loaf cake

  • Mix the icing sugar and water together in a bowl. The texture of the glace icing should be thick but still pourable.
  • Spoon 2 tablespoons of icing into a separate bowl and colour it orange.
  • Pour the white icing over the top of the loaf cake, letting it drip down the sides. Then dollop spoonfuls of orange icing on top.
  • Chop the Creme Eggs in half and place down the middle of the cake.
  • Slice into 12 and serve!

Notes

Store your Creme Egg Chocolate Loaf Cake in an airtight container, at room temperature, for up to 3 days.
*If the loaf cake starts to burn on top, you can lightly place a sheet of foil on top, but only do this after 45 minutes (otherwise the cake will sink in the middle when you oven the oven).
Keyword Creme Egg, Easter, Icing, Loaf cake

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This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Mini Double Chocolate Fudge Cakes

These mini double chocolate fudge cakes are rich, indulgent and fun to bake. Each mini cake has 3 layers of chocolate fudge cake, sandwiched together with milk and white chocolate buttercream. They’re perfect for a birthday celebration or a delicious afternoon treat!

Mini double chocolate fudge cakes

Chocolate fudge cake ingredients

There are a few surprising ingredients in these mini double chocolate fudge cakes. You might read them at first and think surely not that can’t be right! But let me explain…

  • Sunflower oil
    Chocolate fudge cakes are meant to be super moist and well…fudgy! Using sunflower oil will help to keep the cake moist, which is particularly important as the cake uses quite a bit of cocoa powder, which can dry cakes out.
  • Espresso powder
    You will not taste the coffee, promise! Adding a bit of espresso powder which enhance the chocolate flavour, making the cake more rich and intense.
  • Boiling water
    The boiling water will help dissolve the cocoa powder and technically talking this will help it “bloom”. Blooming helps to bring out as much flavour as possible from the cocoa.
chocolate fudge cake mixture

How to make these Mini Chocolate Fudge Cakes

This one-bowl recipe couldn’t be easier.

  1. First, stir the dry ingredients together.
  2. Then add the wet ingredients into the dry and mix.
  3. Pour in the boiling water and mix on high speed for 1 minute until all ingredients are combined and the mixture is smooth.

Don’t panic if the mixture is very runny and thin. It’s meant to be this way! Check out the photo below 👇🏼

chocolate fudge cake mixture
cake mixture in baking tin
baked chocolate cakes
Decorating chocolate cakes

How to create a “two-tone” chocolate buttercream effect

These mini chocolate fudge cakes are sandwiched together with milk and white chocolate buttercream. On top, I decided to pipe “two-tone” buttercream dots around the edge. You don’t need a fancy piping bags to create a “two-tone” buttercream effect, just follow these simple steps:

  1. Spoon milk chocolate buttercream into one side of a large piping bag, being careful not to touch the other side.
  2. Spoon white chocolate buttercream into the other side.
  3. Twist the top of the piping bag and push the buttercream down towards the nozzle, removing any air bubbles.
  4. Test the buttercream on a piece of greaseproof first. You may need to pipe a few dots before both buttercream types start to show through.
two-tone chocolate buttercream

Mini Double Chocolate Fudge Cakes

These mini double chocolate fudge cakes are rich, indulgent and fun to bake. Each mini cake has 3 layers of chocolate fudge cake, sandwiched together with milk and white chocolate buttercream. They're perfect for a birthday celebration or a delicious afternoon treat!
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Dessert
Cuisine Baking
Servings 4 Mini Cakes

Ingredients
  

Chocolate fudge cake

  • 125 g Self-raising flour
  • 150 g Golden caster sugar
  • 40 g Cocoa powder
  • 1 tsp Baking powder
  • 1 tsp Espresso powder
  • 1 tsp Vanilla extract
  • 125 ml Milk
  • 1 large Egg At room temperature
  • 50 ml Sunflower oil
  • 100 ml Boiling water

Milk Chocolate buttercream

  • 50 g Unsalted butter At room temperature
  • 50 g Icing sugar
  • 25 g Milk chocolate
  • 10 g Cocoa powder

White Chocolate buttercream

  • 50 g Unsalted butter At room temperature
  • 50 g Icing sugar
  • 25 g White chocolate

Instructions
 

Start by making the chocolate sponge

  • Preheat the oven to 180ºC / 350ºF / gas mark 4.
  • Lightly grease a 12-hole mini cake tin. I used Lakeland’s Mini Sandwich Tin, it’s non-stick and works like a dream.
  • In a large bowl stir together the dry ingredients: flour, sugar, cocoa, baking powder and espresso powder.
  • Now add the wet ingredients into the bowl: vanilla extract, milk, egg and sunflower oil.
  • Use an electric mixer set to medium speed to beat all ingredients together until smooth.
  • Reduce the speed and carefully pour in the boiling water bit by bit. Don’t worry if the mixture looks very runny, once baked the cake will be super fudgy and moist.
  • Once all the boiling water has been added, turn up to high speed and mix for 1 minute to add air into the mixture (little bubbles should start to form on top).
  • Divide the mixture evenly between the mini cake holes. You’ll need to do this quickly, as the mixture is so thin that it might leak out the bottom. To be safe, place the baking tins on a piece of greaseproof paper to protect your worktop.
  • Bake for 18-20 minutes until the cakes have risen and are no longer shiny on top. Leave the cakes to cool.

Make the milk chocolate buttercream

  • Melt the milk chocolate in the microwave until smooth. Set aside and leave to cool.
  • Beat the butter until soft, pale and free of any lumps.
  • Sieve the icing sugar into the bowl and add the cocoa powder, and beat again until smooth.
  • Pour in the melted milk chocolate and mix together until smooth.

Make the white chocolate buttercream

  • Melt the white chocolate in the microwave until smooth. Set aside and leave to cool.
  • Beat the butter until soft, pale and free of any lumps.
  • Sieve the icing sugar into the bowl and and beat again until smooth.
  • Now pour in the melted white chocolate and mix together until smooth.

Time to decorate

  • Top one of the mini cakes with milk chocolate buttercream.
  • Place a second mini cake on top and decorate with white chocolate buttercream.
  • Now place a third mini cake on top and decorate with milk chocolate buttercream.
  • Repeat for the remaining 3 cakes. You should have 4 three-layer mini cakes in total.
  • Finish the cakes with a scattering of chocolate sprinkles, and if you’re celebrating a special occasion, push a candle into the middle of each cake.

Notes

Store your mini cakes at room temperature in an airtight container for up to 4 days.
Keyword buttercream, Cake, Chocolate, Chocolate fudge cake, mini cakes

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Lotus Biscoff Brownies

Fudgy chocolate brownie, crushed Biscoff biscuits and gooey Biscoff spread…this rich and indulgent Lotus Biscoff Brownies recipe combines them all!

Lotus Biscoff Brownies

Here’s an overview of the recipe

Don’t you just love that distinct Biscoff flavour? I can’t even pinpoint what it tastes like. Cookie dough? Caramel? All I know is that it’s superrrrr delicious, and tastes even more incredible when combined with these fudgy, chocolatey brownies.

So trust me when I say, you NEED these brownies in your life! Here’s how to make them:

  1. Whip up the brownie mixture. Crushed Lotus Biscoff biscuits are folded into the chocolate brownie mixture.
  2. Melt the Lotus Biscoff Spread. Spoon two tablespoons Biscoff spread into a bowl and melt in the microwave for 10 seconds.
  3. Layer the brownies in the baking tin. Spoon half the brownie mixture into the baking tin and pour the melted Biscoff spread on top. Then spoon over the rest of the brownie mixture and spread it out to the edges to conceal the Biscoff spread underneath.
  4. Decorate the top. Place a few leftover Biscoff biscuits on top, pressing them gently into the brownie mixture.
  5. Bake in the oven. 17-20 minutes at 180°C is all these brownies. They’re ready when top is no longer shiny, the edges have started to show small cracks and they have a slight wobble underneath.
Lotus Biscoff brownies

My top tips for baking Lotus Biscoff Brownies

  • Use good quality ingredients. I also use Lindt 70% Dark Chocolate because it isn’t overly sweet, and for extra richness I always use Clarence Court Burford Browns eggs.
  • Use an 8x8inch square baking tin. The baking time is based on using this specific sized tin. If you’re using a larger baking tin, decrease the baking time by 3-4 minutes. Alternatively, if you’re tin is smaller in size, increase the baking time 3-4 minutes.
  • Be careful not to over-bake the brownies. These Biscoff brownies will continue to cook as they cool down, so I always say ‘if in doubt, take them out’. They’re baked and ready to take out the oven when the top is no longer shiny and small cracks have started to show around the edges.
  • Leave the brownies to cool completely before slicing. This step is super important. Your Lotus Biscoff brownies will need time to set properly and turn fudgy. If you cut them whilst they are still warm they will fall apart and turn into a hot (but still tasty) mess!

Lotus Biscoff Brownies

Fudgy brownie, crushed Biscoff biscuits and gooey Biscoff spread…this recipe combines them all. These Lotus Biscoff Brownies are deliciously indulgent!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

  • 150 g Unsalted butter
  • 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate
  • 2 Large Eggs at room temperature
  • 220 g White caster sugar
  • 150 g Self-raising flour
  • 1 jar Lotus Biscoff Spread
  • 150 g Lotus Biscoff Biscuits

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • Line an 8inch/20cm square baking tin with greaseproof paper. Set aside.
  • Break the chocolate up into a microwave-safe bowl, and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth.
  • In a separate bowl, whisk the eggs and sugar for one minute until pale in colour and frothy.
  • Pour the melted chocolate and butter mixture into the whisked eggs.
  • Add the flour and gently fold everything together until fully combined.
  • Using your hands, break up half of the Biscoff biscuits and stir them into the brownie mixture.
  • Pour half of the brownie mixture in the baking tin and spread out into an even layer.
  • Melt 2 heaped tablespoons of the Biscoff spread in the microwave for 10 seconds. Pour on top of the brownie layer.
  • Pour the remaining brownie mixture on top and spread it out to the edges so that the Biscoff spread is concealed.
  • Using your hands, break up the remaining Biscoff biscuits and scatter them on top of the brownie layer.
  • Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack.
  • Leave to cool completely for at least 4 hours or overnight for best results. You can speed this up by putting them in the fridge to set for an hour. This will make cutting them easier and make the brownies even more fudgier.

Notes

Your Lotus Biscoff Brownies will keep at room temperature, in an airtight container, for up to 4 days.
*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool. 
Keyword Biscoff, Biscoff biscuits, Biscoff spread, brownies, Chocolate
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Malteser Brownies

Crackly on top, fudgy in the middle and filled with crunchy Maltesers, this easy Malteser Brownies recipe is one of my all-time favourites!

Malteser brownies

Reasons to love these Malteser brownies

  • Quick and easy to make. You only need 6 ingredients, 2 bowls and 1 hour to whip up this delicious and indulgent treat.
  • Fudgy texture. These Malteser brownies are fudgyyyyy! No cakey brownies on this blog 😉 They also have a signature crackly top with a slight crunch.
  • Intense chocolate flavour. Rich and chocolatey but not overly sweet, these brownies are made using 70% dark chocolate.
Malteser brownies

Recipe success tips

  • Use good quality ingredients. I also use Lindt 70% Dark Chocolate because it isn’t overly sweet, and for extra richness I always use Clarence Court Burford Browns eggs.
  • Use an 8x8inch square baking tin. The baking time is based on using this specific sized tin. If you’re using a larger baking tin, decrease the baking time by 3-4 minutes. Alternatively, if you’re tin is smaller in size, increase the baking time 3-4 minutes.
  • Be careful not to over-bake the brownies. These Malteser brownies will continue to cook as they cool down, so I always say ‘if in doubt, take them out’. They’re baked and ready to take out the oven when the top is no longer shiny and small cracks have started to show around the edges.
  • Leave the brownies to cool completely before slicing. This step is super important. Your Malteser brownies will need time to set properly and turn fudgy. If you cut them whilst they are still warm they will fall apart and turn into a hot (but still tasty) mess!
Malteser brownies

Malteser Brownies

Crispy on top, gooey in the middle and filled with crunchy Maltesers – this easy Malteser Brownie recipe is one of my all-time favourites! 
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

  • 150 g Unsalted butter
  • 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% chocolate
  • 225 g White caster sugar
  • 2 large Eggs At room temperature
  • 150 g Self-raising flour
  • 150 g Maltesers

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • Line an 8x8inch square baking tin with greaseproof paper. Set aside.
  • Place the dark chocolate and unsalted butter in a microwave-safe bowl. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  • In a separate bowl, whisk the eggs and sugar for 1 minute until pale in colour and frothy.
  • Pour in melted chocolate and butter mixture, add the flour and fold the mixture together until fully combined.
  • Add the Maltesers and fold through.
  • Spoon into the baking tin and spread out into an even layer.
  • Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack.
  • Leave to cool completely** for at least 4 hours or overnight for best results. You can speed this up by putting them in the fridge to set for an hour. This will give the brownies time to set and turn fudgy.
  • Slice into 12 and serve!

Notes

Your Malteser Brownies will keep at room temperature, in an airtight container, for up to 4 days.
*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool.
**This is so important. Your Malteser brownies need time to set and turn fudgy. If you cut them whilst they are still warm they will fall apart and turn into a hot mess!
Keyword brownies, Chocolate, Malteser brownies, maltesers

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