This cake came to life many Easters ago, when my mum thought to use up some surplus solid chocolate eggs in a humble little butter cake. Unlike chocolate chips, the chocolate eggs all sank to the bottom of the cake during baking. This was not a bad thing. Turns out those Easter eggs would form a heavenly, chocolate base – a little crisp and caramelised on the very bottom, and still soft and creamy on the inside. It was one of those serendipitous baking moments that changes everything. When I left home and started my own recipe scrapbook, this is the recipe I scribbled on the first page. I titled it, ‘BEST. CAKE. EVER.’
Mum chose a very good foundation for this baking triumph, to be sure. The original recipe was a chocolate cake from ‘The Royal Children’s Hospital Auxiliary Cookbook’, one of those wonderful old compilations that’s bound with flimsy wire combing, has no pictures and absolutely minimal directions. It seems a lady named Jill Watson, of the Oesophageal Atresia Research Auxiliary, kindly donated her chocolate cake recipe to the tome – and my goodness, am I grateful she did. In her own modest words, “This cake is beautifully moist and keeps for days.”
I whipped up a couple of these cakes to take to work last week and they disappeared quick as lightning. After five months working at this company, it suddenly occurred to me that Mum’s Easter Egg Cake was the perfect bring-my-baking-to-work debut. Seasonally themed? Check. An unwavering history of deliciousness? Check. So simple that two can be baked on a work night without any hint of a kitchen meltdown? Check. I even sprinkled on some crushed speckled eggs for a little extra Easter goodness. Now counting down the days until I can bake up and devour yet another with my family over the Easter break! x
- Cake //
- 125g butter
- 2 heaped tbsp desiccated coconut
- 1 cup white sugar
- 1 cup self-raising flour
- 2 eggs
- 1/2 cup milk
- 175g / approx. 25 solid chocolate Easter eggs (if baking out of season, use roughly chopped chocolate chunks or chocolate melts)
- Icing //
- 1 1/2 cups icing sugar
- 1 heaped tbsp cocoa powder
- 1 tbsp / 14g butter, melted
- 100g speckled eggs, crushed (optional)
- 1. Preheat oven to 180°C. Line and grease a loaf tin.
- 2. Add cake ingredients in listed order to a mixing bowl and combine using an electric mixer for 3-5 minutes.
- 3. Pour mixture into loaf tin. Dot the Easter eggs evenly across the top.
- 4. Bake at 180°C for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- 5. Allow cake to cool completely before icing. Combine icing ingredients in a small bowl, then gradually add and mix in dashes of boiling water until a smooth, spreadable consistency is achieved.
- 6. Spread icing evenly over top of cake. Sprinkle the speckled egg pieces over icing.
- 7. Enjoy!