Cake filled with chocolate easter eggs, a recipe with that wonderful Easter feeling. Very easy to make and fun to serve at Easter at tea.
Easter egg hunt, my children are busy with the search all morning. Not that I make it so hard for them to hide, no that something I wouldn't do. But they always hide them again and again. First the oldest hides them away and the other two search. And then the next one will hide and the others will search. A great fun game hide and seek with Easter eggs.
In the mean time I like to bake something sweet for Easter at tea time. For the kids they don't really need something sweet because they will totally fill themselves with chocolate Easter eggs, but as adults we don't overeat ourselves with chocolate eggs. And so I make a pound cake for us like, for example, this cake filled with chocolate easter eggs. Delicious festive Easter feeling. You can do this of course with only white chocolate eggs or even milk or dark variant. But it looks much nicer if you have all those flavors mixed in your slice of cake. And that's my tip: for the best cake mix them up.
Tips
- Make sure all ingredients are at room temperature. Therefor your cake will become airy.
- If your oven got two heating options (convection and top and bottom heat) you will get the best result by top and bottom heat at 190 degrees Celsius.
- Make sure you mix the butter and sugar airy, certainly don't mix too short. Once you add the flour your batter will loose air. Flour makes the batter heavier and less airy. So mix too long after adding the flour and you get a compact cake. That's something you don't want isn't it?
- Brush your cake tin with butter and dust with flour. The excess flour have to be knocked off (otherwise you get flour spots on your cake and that is not nice and not tasty). And after baking let the cake rest for five minutes before you remove the cake tin. In this way your cake will loose easily and won't break.
- Check if the cake is done by stabbing a skewer in the middle of the cake. When it comes out dry, you can remove the cake from the oven.
Substitutes
- Substitute flour and baking powder with 225 grams self raising flour
Delicious
with
- Use instead of normal chocolate Easter eggs Chocolate Eater eggs with hazelnuts.
Budget friendly
version
- Substitute butter with margarine
- Substitute vanilla extract with vanilla sugar
This budget friendly version will cost €0.20 per slice (10 slices)
Storage
- Wrap the cake in aluminium foil. You can store it 3 days at room temperature.
- You can freeze the cake. First wrap it in aluminium foil and afterwards in a plastic bag. You can store the cake for 3 months.
- Don’t store this cake in the refrigerator.
Other cake
recipes
- blueberry cake, delicious with fresh blueberries
- Cranberry cake, a refreshing cake recipe
- raspberry chocolate cake, delicious until the last bite
- lactose free carrot cake, if you want or need to bake lactose free
It's a good taste!
Recipe: Cake filled with chocolate
easter eggs
]
Cake filled with chocolate easter eggs
This recipe is:
Equipment
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- cake tin 15 cm
Ingredients
- 200 grams butter room temperature, unsalted
- 200 grams sugar
- 1 teaspoon vanilla extract
- 4 eggs size M
- 200 grams flour
- pinch salt
- 2 teaspoons baking powder
- 1 handful chocolate Easter eggs choose at your own taste, but make sure to take of the foil
Instructions
- Preheat the oven to 190 degrees Celsius (top and bottom heaor 180 degrees (convection oven)
- Grease the cake tin with butter and dust with flour. Make sure you shake the excess flour from the cake tin.
- Put the butter and sugar in a bowl and mix on high speed for 3 minutes, so that it becomes pale and fluffy.
- Add the vanilla extract and eggs one by one, while continuing to mix at high speed.
- Turn the mixer off and sift the flour, salt and baking powder over the bowl.
- Mix everything on low heat until it is just combined.
- Then mix with a spatula the chocolate eggs through the batter.
- Pour everything into the cake tin and put it in the oven.
- Bake for 50 minutes and check if the cake is done with a skewer.
- Leave the cake to rest for 5 minutes and then remove the pan.
- Place the cake on a wire rack and allow to cool further.
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