Easter dessert – Feasting Is Fun

Mini Egg Bundt Cake

Easter is almost here and with it comes Spring here in the U.K. Finally, longer days, more sunshine, bright yellow daffodil blooms in the hedgerows and, an abundance of Easter eggs in the shops. Whether large or small, eggs remind us of new life at this time of year. So, this Mini Egg Bundt Cake is the perfect bake to eat and celebrate, with friends and family this Easter.

Chocolate mini eggs are an extra special treat at Easter. Cadbury’s chocolate is encased in pastel coloured, crisp, vanilla shells, resulting is the most delicious flavour! And so the flavour of the cake sponge takes it’s vanilla notes directly from the shell of the mini eggs, as does the vanilla chocolate drizzle. Resulting in a light, vanilla cake that compliments the mini chocolate eggs that adorn it.

Beautiful Bundt Cakes

I adore baking with Bundt cake tins. Their beautiful detailing means that, once baked, the cake has a distinct hole in the centre, alongside elegant detailing on the outside of the cake. Here, in the U.K. Nordicware.com who make Bundt pans as well as a whole range of kitchen bakeware, own the trademark “Bundt”. Therefore, for a cake to legally be called a Bundt cake, it must be baked in Nordic Ware Bundt Pan.

And, in my baking, I wouldn’t consider using copies of true Bundt pans, nor would I recommend it. Since Nordic Ware Bundt pans come with a lifetime guarantee. So, I recommend looking after your Bundt pans, as they will give you years of beautiful, baked Bundt cakes. And, should any issues arise, simply contact Nordic Ware. Recently, I had a pan replaced by them, due to an issue that had been present since it’s first use. Finally, I should say that this post is not sponsored by Nordic Ware, I just love their Bundt pans and highly recommend them!

EASTER MINI EGG BUNDT CAKE – serves 8 – 10

For The Bundt cake:

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

4 Large Free Range Eggs

1tbsp Vanilla Bean Paste – I use Vanilla Mart

alternatively substitute vanilla extract (1tbsp)

225g Plain White Flour

1/4tsp Salt – I use Maldon

2tsp Baking Powder

For The Chocolate Drizzle:

100g/4oz White Chocolate

50mls/2tbsp + 1tsp Double Cream (heavy cream)

1tsp Vanilla Bean Paste

For Cake Decoration:

1 large packet of Cadbury’s Mini Eggs (296g)

Gel food colouring – I use Wilton

To Make This Cake – you will need a 6 cup Bundt pan (the size is embossed on the outside of the pan). Alternatively, for a 10 cup pan increase the ingredients by half again. Also, you will need either cake release spray or, my preferred method brush melted butter liberally on every part of the inside of the pan and then dust with plain flour, tapping any excess flour out over the sink.

2 images of the Anniversary Bundt pan, one of the outside, the second shows the inside prepared with butter and flour so the cake batter does not stick during baking. — The Anniversary Bundt pan, prepared for use.

Preheat the oven to 170C/150C fan, gas mark 3, 325F.

Making And Baking The Vanilla Bundt Cake Sponge:

First of all place the sugar, butter and 1 tablespoon of vanilla extract into a large bowl.
Whisk together the ingredients until they pale and creamy.
Next, crack all 4 eggs into the same bowl. Sift the flour, baking powder and salt on top of the eggs.
Whisk all of the wet and dry ingredients together until you have a smooth batter. Take cake not to over whisk as this can result in a heavy cake.
Spoon the cake batter into the prepared Bundt pan, ensuring the batter fills the pan by no more than three quarters full.

Place the Bundt pan into the centre of a preheated oven and bake for 55minutes – 1hour. The cake is baked when it is golden in colour and pulling away from the sides of the pan.
As soon as the cake is baked remove it from the oven. Place it onto a rack or trivet to cool, in the same position as in the oven.

After 15 minutes cooling, use a serrated bread knife, trim any excess cake that covers the central hole. This will allow the cake to release easily when turned out.
Turn the Bundt cake out on to a cooling rack and leave to cool completely.

Preparing And Using The Chocolate Drizzle

Chop up the milk chocolate and place in a heatproof bowl, then add the cream.
Pour approximately 5 cm of water into a small saucepan, then place the heatproof bowl on top of the saucepan, ensuring that it does not touch the water.
Place the saucepan on a medium heat and stir the chocolate and cream together until all the white chocolate has melted and combined with the cream.
Remove the bowl from the saucepan.
Add 1 teaspoon of vanilla bean paste to the bowl and stir to mix.
Next, use a skewer to dip into the colouring gel. Swirl the skewer into the melted chocolate until you reach your desired colour.
Leave the coloured chocolate to cool and thicken slightly.
When you are ready to decorate, place the cake on a rack over a baking tray, this is buy far the easiest method which I forgot to do! Alternatively, place the cake on to a serving plate, however, any excess chocolate drizzle will need to be removed with a spoon and some kitchen roll!
Start spooning the coloured chocolate on top of the Bundt cake, ensuring that it drips down the sides of the cake. Continue drizzling until the is covered on top, yet still has some uncovered sponge around the sides.
Leave for 5-10 minutes to set. During this time, if you have your cake on a plate, clean up any excess drizzle and wipe the plate with kitchen roll.
After the drizzle has slightly set move the cake on to a serving plate (for those who used the rack over baking pan method).

Decorating The Bundt Cake With Mini Eggs:

First of all, remove appropriately half of the mini eggs from the bag and place into a bowl.
Next, ensure the top of the mini egg bag is securely closed, hit the bag with a rolling pin a few times to break up the remaining eggs.
Start decorating the top of the cake with mini eggs. The chocolate drizzle should be slightly tacky and act like a glue, adhering the eggs to the cake. Because the chocolate is not fully set hold each egg in place for a few seconds, before moving on to the next mini egg. Including cracked eggs as you decorate enhances the finished cake.
Rotating the cake will ensure an even distribution of whole and cracked eggs on the top.
Finally, place the remaining eggs around the base of the cake, adding a few eggs to the hollow centre. See the photos below for guidance.

As soon as the cake decoration is complete, carefully transfer the cake to a fridge to fully set. Depending on the time of year, it should take between 2 and 4 hours, or overnight, to set.

Serving The Mini Egg Bundt Cake

To serve, remove the cake from the fridge and allow to come up to room temperature. Alternatively, if it’s a very hot day, remove from the fridge, slice and serve immediately.

If You Have Enjoyed This Easter Recipe For A Mini Egg Bundt Cake, You may Also Like These:

Lemon Blueberry Bundt Cake

Chocolate Mini Egg Brownies

Brownies topped with bright, colourful mini eggs and a white chocolate drizzle. — Chocolate Mini Egg Brownies

Vanilla Mini Egg Nest Cupcakes

Cupcakes with chocolate piped nests filled with mini eggs. — Vanilla Mini Egg Nest Cupcakes

Easter is a time when we come together with family and friends, however for Christians it is also a time when we celebrate the resurrection of Jesus Christ from the dead. While eggs symbolise new life, so does the resurrection of Christ. His love for us is beyond measure, which He shows by sacrificing His life, on our behalf, dying on the cross. If you would like to know more about Jesus, please see my post Important Stuff. Because the real truth of Easter is so much more than chocolate!

Whatever you are making, baking and creating this Easter, I hope that you have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Mini Egg Millionaires Shortbread

So, I’d like to wish a Happy Easter everyone. And welcome to the first, new blog post in well over a year! Finally, I am thrilled to be sharing my recipe for Mini Egg Millionaires Shortbread squares with you. Also, I am equally excited at finally having all the dots join up so that I can create a recipe, make and test it, photograph it, edit the photos, write the blog post and then publish it!

So, as previously mentioned, there is a lot that goes into creating content that is up to standard for my blog. And I sure have a corker of a recipe for you today.

What Is Millionaires Shortbread?

Because, these Mini Egg Millionaires Shortbread squares are absolutely scrumptious, sharing the recipe seems only fair. And, I say that as someone who’s not generally a fan of anything too sweet. Especially caramel! So, to create an Easter treat that I could enjoy too I made some adjustments to the final recipe.

Millionaires Shortbread comprises of three layers; a shortbread base, topped with caramel and then covered in chocolate. When cut into squares they are the ultimate, sweet tooth lover’s favourite treat. So, to add a little balance, I added some sea salt to the caramel and mixed dark and milk chocolate together for the topping. While the white chocolate is sweeter, there is only a small amount as it is used to create a beautiful marble effect.

Why Use Galaxy Mini Eggs

There are so many different types of chocolate mini eggs available to buy nowadays, it really makes Easter baking so much fun. And, it’s there in the name of this blog, when we bake, we want it to be fun and delicious! So, I found some mini eggs that seemed the perfect topping to Millionaires Shortbread. They are made by Galaxy and the packaging says “they’re Galaxy chocolate with crunchy caramel rolled in rose gold.”

I love mini eggs, it’s a thing, if you know you know and well if you don’t that means more for me!! And I love a bit of bling. Tasteful, rose gold with tones of bronze bling. Chocolate is a given and caramel, well?? Not normally, but these mini eggs are very subtle on the caramel and the crunch is literally the icing on the cake. So that’s what I did, literally, use them as the perfect decoration for my Easter Mini Egg Millionaires Shortbread.

The combination of flavours and textures will have your mouth singing and your heart dancing.

Recipe for Mini Egg Millionaires Shortbread – makes 15 squares

For The Shortbread Base:

300g/10oz Plain White Flour

200g/7oz Softened Unsalted Butter

100g/4oz Caster Sugar

1 Large Free Range Egg

1/4tsp Salt – I use Maldon

2tsp Vanilla Extract – I use Nielsen-Massey

For The Caramel Middle:

150g/5oz Unsalted Butter

100g/4oz Golden Syrup

379g Can of Condensed Milk – I use Carnation

1/4tsp Sea Salt

For The Chocolate Topping And Decoration:

200g/7oz Milk Chocolate

100g/4oz Dark Chocolate

50g/2oz White Chocolate

2 x 80g Packets of Galaxy Enchanted Eggs – available from most supermarkets

Bronze crunch sprinkles – available from Waitrose

Making The Shortbread Base

Preheat the oven to 170C/150C fan, gas mark 3, 325F.

First of all, lightly butter a 28cm x 20cm x 5cm (11″x 8″x 2″) swiss roll tin and line with baking parchment.
Next add the softened butter, caster sugar, vanilla extract, egg and salt into a large bowl. Whisk until pale and creamy.
Then sift in the plain flour and then stir with a spoon until the whole shortbread dough comes together.

Tip the shortbread dough into the prepared tin and then using the back of a spoon press the dough evenly into the tin.
Prick the shortbread dough all over with a fork. This will stop any air bubbles forming under the cooked shortbread.

Baking The Shortbread

Now place the tin into the centre of a preheated oven and bake for 40-50 minutes. Turn the tin around halfway through baking, ensuring the shortbread is baked evenly.
The shortbread is baked when it is a golden colour and firm to touch.
As soon as the shortbread is baked remove the tin from the oven and set to one side.

Making The Caramel

Add the butter, golden syrup and condensed milk to a medium sized saucepan, over a medium heat.
Stir continuously until the butter is melted, then increase the heat to bring the liquid up to a bubbling boil. Take care as you continue to stir as the caramel becomes very hot. The caramel gradually becomes thicker and as it does it will darken. This process takes 10-15 minutes, do not rush as the caramel may burn.
Remove the caramel mixture from the heat and spoon over the cooled shortbread.
Work quickly, using the back of a metal dessert spoon to smooth the caramel so that it completely covers the shortbread.
Sprinkle the sea salt flakes evenly over the caramel.
Set the caramel covered shortbread to one side to cool completely.

Making The Marbled Chocolate Topping And Decorating

Break the milk and dark chocolate up and place into a heatproof, microwaveable bowl.
Heat the chocolate for 30 seconds at a time, stirring in between.
As soon as the chocolate has started to melt, remove the bowl from the microwave and stir. Continue stirring until the chocolate is completely liquid. If needed, zap the chocolate in the microwave for 10 seconds at a time, until the chocolate is completely melted.

Pour the melted chocolate over the caramel covered shortbread. Use the back of a clean dessert spoon to spread it evenly.
Melt the white chocolate as given for the milk/dark chocolate. Because there is a smaller amount it will melt much quicker.
Spoon the melted white chocolate onto the milk and dark chocolate layer.
Drag a skewer lightly back and forth through the chocolate to create marble effect.
Finally, place the burnished, mini eggs onto the melted chocolate and then sprinkle over the bronze crunch.
Place to one side until just set.

Portioning The Mini Egg Millionaires Shortbread Squares

As soon as the chocolate has set, but not hard, use a sharp knife to lightly score the chocolate squares. This makes it much easier to cut through the hard, set block without the chocolate cracking.
Place the tin in the fridge until the chocolate is set hard.
Once set remove the tin from the fridge. Lift the whole block out of the tin using the baking parchment.
Peel the parchment away from the sides.
Use a sharp knife to cut through the entire block along the previously scored lines.
Tip – make a note of where your scoring lines are, on the excess baking parchment, before adding the eggs and sprinkles. It will make cutting the squares much easier!

Place the Mini Egg Millionaires Shortbread squares onto a platter and serve cold.

I absolutely love sharing what I bake. Today, I wrapped up a chilled square and gave it to our shopping delivery driver. It’s always a lovely feeling making someone else smile.

To find out why Easter is more than baking to me read

Important Stuff.

If you have enjoyed these Mini Egg Millionaires Shortbread squares then you may also like these:

Chocolate Mini Egg Sponge Cake

Vanilla Mini Egg Nest Cupcakes

Mini Egg Marbled Traybake

Finally, it is so good to be posting new recipes for you to try again. While the last two years have been undoubtedly difficult for all of us, we are now, hopefully coming out of the shadows of COVID. Although for those of you who lost loved ones and friends to the pandemic, that phrase may still feel a long way off. Most importantly for me, is the need to hold onto hope. And it is with that hope that I wish you all a safe, peaceful and healthy Easter.

Whatever you are making, baking and creating in your kitchens I hope you are now able to share your feast in person, with those you love and care for.

Sammie x

No party of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Honeycomb Sponge Cake

Fresh cream cakes and pastries are favourites of mine. Whether they are individual chocolate drizzled choux buns such as Hot Chocolate Fudge Sauce Covered Profiteroles, or a large cream filled sponge cake like my Strawberries and Cream Cake. While the whipped cream gives a delicious lightness to the cake, it is also not as sweet as other frostings. So, using it in this Chocolate Honeycomb Sponge Cake provides the perfect contrast to the rich, velvet, chocolate sponge.

Since receiving a bag of Art of Mallow’s new Honeycomb product, I’ve wanted to create something that would really show off it’s beautiful colour and toffee flavour. Also, having some leftover Lindt chocolate eggs from Easter provided inspiration for decorating the cake. Especially when they’re not available, the shiny wrapped truffle balls are! Finally, the use of dark chocolate as a contrasting drizzle keeps the flavours in balance.

FF Chocolate Honeycomb Sponge Cake — Chocolate Honeycomb Sponge Cake

So, put simply, this cake is incredible. Especially for those who prefer their cakes a little less sweet. And even with the addition of honeycomb, the overall flavour is balanced. Resulting in a cake that should suit everyone!

Recipe: Chocolate Honeycomb Sponge Cake serves 10-12

For the cake:

225g/8oz Caster Sugar

225g/8oz Unsalted Butter at room temperature

1/4 tsp Sea Salt – I use Maldon

5 Large Free Range Eggs

1 tsp Vanilla Bean Paste (vanilla extract can be substituted) – I use Nielsen-Massey

100g/4oz Cocoa Powder – I use Callebaut

125g/4oz Plain White Flour

1 tsp Baking Powder

To Decorate:

450mls/1 pint Double Cream (Heavy Cream)

1 tsp Vanilla Bean Paste

50g/2oz Dark Chocolate minimum 70% Cocoa

100g/4oz Lindt Chocolate Mini Eggs or Truffles/Balls

Honeycomb – I used a bag from Art of Mallow alternatively use a couple of Crunchie bars

Preheat oven to 160C/140C fan, 325F, gas mark 3, 325F.

Note: You will need 2 x 20cm/8″ sandwich tins at least 5cm/2″ deep. Most importantly, grease thoroughly with butter and line the base with baking parchment.

Making And Baking The Chocolate Sponge Cakes

First of all place the sugar, butter and salt into a large bowl and whisk together until pale and creamy.
Add all five eggs and the vanilla, then sift the cocoa powder on top. Whisk together until completely combined.
Sift the flour and baking powder into the bowl. Gently fold the flour in using a metal spoon until the ingredients are just combined. Because over mixing can cause the cake to be tough.

Divide the rich chocolate cake batter evenly between the two prepared tins.
Place the cake tins into the lower and middle part of the oven and bake for 35-40 minutes.
The cakes are baked when they spring back from a light touch. Likewise, an inserted skewer will come out clean.

As soon as the cakes are baked remove from the oven and place the tins on to a cooling rack.
Leave the cakes to cool in the tin for 15 minutes before turning out and allowing to finish cooling on the rack.

Filling And Decorating The Cake

While the cakes are cooling prepare the cream. Pour the cream and vanilla into a large bowl. Whisk until the cream just holds it’s shape. Fit a piping bag with a 1cm round nozzle and fill with half of the whipped cream.
Break up the chocolate and place in a heatproof, microwaveable bowl. Zap for 20 seconds at at time until the chocolate starts to melt. Remove and stir continuously until all of the chocolate is melted. Pour into a small, disposable piping bag and set to one side to cool.
Place a cooled chocolate sponge, flat side up on to a board or plate.
Spoon the remaining cream on to the sponge and spread to cover evenly.

Place the second sponge, flat side down, gently on top of the cream covered bottom sponge.
Pipe a small amount of cream on to the sponge, use a palette knife to spread evenly.
Now pipe swirls around the outside edge.
Add a Lindt chocolate ball or egg on to each swirl.
Snip off the very end of the melted chocolate filled piping bag and drizzle across the cake. Reserve some melted chocolate for finishing the cake.

Finishing Touches Make The Cake Extra Special

Crush the honeycomb using a rolling pin and sandwich bag. Aim for some larger pieces, rubble and golden dust.
Place the larger pieces of honeycomb just inside the piped swirls. Fill in the centre with the honeycomb rubble, reserving a couple of teaspoons to finish the cake.
Top the honeycomb with the remaining chocolates.

Finally, pipe more chocolate drizzle on top of the decorated cake, allowing some chocolate to drizzle on to the plate.
Finish with a sprinkle of gold, crushed honeycomb.

Refrigerate the cake for at least 1 hour to allow the chocolate to set and the whole cake to firm up.

Slice and share with family, friends and neighbours!

To enjoy this cake at its best, eat on the day it is made. Although, the chocolate sponges can be made a day ahead and stored in an airtight container. Finally, refrigerate eat the cake and eat within 3 days.

If you have enjoyed this recipe for Chocolate Honeycomb Sponge Cake you may also like these:

Raspberry Lemon Celebration Layer Cake

Chocolate Mini Egg Sponge Cake

Pomegranate Lemon Drizzle Bundt Cake

Unusually for me, I enjoyed two slices of cake. And, in the spirit of sharing, our Waitrose shopping delivery driver also went away with a generous slice. Since it is my firm belief is that all food tastes better when it is shared. Because, the sheer joy gained when giving someone an unexpected foodie treat, makes our own eating experience extra special.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Art of Mallow kindly sent me a bag of their new honeycomb to review. All opinions and views in this post are my own. No part of this post may reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Mini Egg Sponge Cake

My Easter Chocolate Mini Egg Sponge Cake is a spectacular, yet easy to make cake that is the perfect centrepiece for Easter feasting and celebration. Rich chocolate sponge sandwiched together with whipped chocolate ganache and decorated with speckled Cadbury’s mini eggs. An Easter celebration cake.

Since Easter is only a week away it is impossible to miss the sheer quantity of chocolate and variety of eggs available in the shops. And having spotted the mini, micro eggs in Sainsbury’s last year which were used in these Chocolate Biscuit Base Mini Egg Brownies, I was delighted to see them in stock again this year for Easter baking! While Cadbury’s mini eggs are both beautiful and cute, the micro eggs are like their smaller cousins. Also, they are small enough to be used as the filling in a sponge layer cake.

FF Chocolate Mini Egg Sponge Cake — Easter Chocolate Mini Egg Sponge Cake

While this cake certainly has plenty of sweetness from the chocolate eggs, I decided to keep the frosting less sweet. Since chocolate ganache is simply chocolate and cream melted together and then cooled, it provides the perfect balance to the sweet vanilla coated, milk chocolate mini eggs. Also, it has the advantage of being whipped when cool. Resulting in a spreadable frosting that is also ideal for attaching eggs to the cake.

Futhermore, adding 6 whole, large eggs to the cake batter ensures a rich, moist chocolate sponge. Once filled and decorated this cake provides a real wow factor. So it is perfect for feasting, sharing and celebrating Easter.

Recipe: Easter Chocolate Mini Egg Sponge Cake serves 10-12

For the cake:

300g/10.5oz Unsalted Butter softened at room temperature plus extra for greasing tins

1/2tsp Sea Salt (halve if using free flowing) – I use Maldon

175g/6oz Dark Brown Muscavado Sugar – I use Billingtons

125g/4.5oz White Caster Sugar

2tsp Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

200g/7oz Plain White Flour

100g/4oz Cocoa Powder – I use Callebaut

2tsp Baking Powder

For the icing and decoration:

250ml/9fl oz Double Cream (heavy cream)

250g/9oz Good Quality Dark Chocolate minimum 70% Cocoa Solids

2 x 328g Cadbury’s Mini Eggs or similar – this quantity is sufficient to fill and top the cake if needed

1 x 100g Mini Chocolate Micro Eggs available from Sainsbury’s

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3

For this recipe you will need 2 x 20cm (8in) sandwich tins at least 5cm (2in) deep.

Making the chocolate cake sponges

First of all grease both sandwich tins and line the base with baking parchment.
Into a large bowl add the butter, salt and both types of sugar.
Whisk together until the mixture is uniform in colour. Whisking time approximately 5 minutes.
Add the vanilla extract and whisk to combine.
Crack 6 large eggs into the bowl.
Sieve the flour, cocoa powder and baking powder into the bowl.
Whisk all the ingredients together. Scrape the side and base of the bowl with a spatula and continue whisking until thoroughly combined.

Divide the cake batter evenly between 2 tins, smoothing the surface.
Place the cake tins in the centre and lower part of the oven and bake for 50 minutes – 1 hour.
The cakes are baked when pressed they spring back from a light touch. Also an inserted skewer comes out clean.
As soon as the cakes are baked remove from the oven and allow to cool for 15 minutes in the tin.
Turn the cake out of the tin, carefully peel away the baking parchment. Leave to completely cool on a cooling rack.

While the cakes are cooling make the chocolate ganache.

Creating the chocolate ganache

Place a small saucepan containing 2.5cm/1” of water over a low heat. Allow the water to come up to a very gentle simmer over low heat.
Use a heatproof bowl and place on top of the saucepan ensuring the base does not touch the water.
Add the cream and chocolate to the bowl and stir.
As soon as the chocolate has completely melted remove the bowl and set to one side to cool. Placing on a windowsill with the window slightly open will help the ganache cool more quickly.
When cooled whisk the ganache until thickened to spreading consistency.

Filling and decorating the Easter cake

Place a cooled chocolate sponge, flat side down, on to a plate or board.
Spoon half of the chocolate ganache on to the cake and spread to cover to the cake edge.

Use micro eggs (alternatively use Cadbury’s mini eggs) and place around the edge of the cake, pressing into the ganache to secure them.
Fill in the surface of the cake with the remaining eggs.
Place the second sponge, flat side down, on top of the decorated bottom sponge.

Spoon the remaining ganache on to the top of the cake. Spread the ganache so that it covers evenly.
Cover the top of the cake with Cadbury’s mini eggs. Let your creative juices flow! Most of all ensure the eggs are pressed firmly into the ganache to secure.

Place the cake into a fridge for an hour to firm up the ganache.

Slicing the cake is easier once it has been chilled.

Slice with a sharp knife dipped in a jug of hot water and wiped dry after each cut. Doing so creates cleanly cut slices of cake, ready to be served.

Store any remaining cake wrapped well in cling film and refrigerated. Eat within 3 days.

The cakes can be made a day ahead and stored wrapped in baking parchment in an airtight container.

If you have enjoyed this recipe for Easter Chocolate Mini Egg Sponge Cake you may also like these:

Mini Egg Millionaires Shortbread

Golden Egg Chocolate Sponge Cake

Mini Egg Marbled Traybake

An Easter marbled traybake bake decorated with Cadbury’s mini eggs. — Mini Egg Marbled Traybake

Easter Sunday, for me is about remembering and celebrating the resurrection of Jesus Christ, following His death on the previous Friday. If you would like to know more about this see Important Stuff .Although creating a cake that looks like a celebration is not that difficult to do. Yet, using pretty mini eggs with their speckled shells on top of this Easter Chocolate Mini Egg Sponge Cake makes decorating so easy. Especially as the eggs themselves represent new life. Both in the natural world of new birth in Springtime and through the love freely given to us in Jesus Christ.

So, whatever you are making, baking and creating this Easter, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Biscuit Base Mini Egg Brownies

Easter weekend is finally here. Four days holiday for most people. Enjoying the good weather, lawns are mowed, kitchens prepare treats for the weekend, while teenagers prepare for upcoming exams. Whatever you and your family are doing my Chocolate Biscuit Base Mini Egg Brownies Easter bake is sure to bring about a smile.

The base of these brownies is a chocolate biscuit. Rather like a slightly harder version of the soft, squidgy brownie on top. So the advantage is that with a firmer base these brownies are easier to pick up and hold. While developing this recipe my thoughts were directed by practicality.

Single Easter Mini Egg Brownie — Easter Chocolate Biscuit Base Mini Egg Brownies

No matter how practical these brownies are, they absolutely had to be fun, as well as tasty. Since the addition of pretty, pastel Cadbury’s mini eggs was a necessity. So also were the party streamer, piped coloured chocolate drizzles. Resulting in a beautiful, yet fun, Easter treat.

FF Colourful Easter Brownies — Colourful Easter Chocolate Biscuit Base Mini Egg Brownies

An Edible Easter Mini Egg Work Of Art

While this may look like a complicated bake, it absolutely isn’t. First of all the biscuit base is made, then baked. Once cooled the brownie topping, is poured over. Followed by a generous sprinkle of chocolate mini eggs, another quick bake. Finally after cooling you can let your creativity run wild, decorating your bake.

A quick note: This bake will look and taste just as good if you’d prefer not to use coloured Candy Melts. Since this is your bake, feel free to add coloured sprinkles, chocolates or whatever you like. Most importantly, have fun!!!

Recipe: Chocolate Biscuit Base Mini Egg Brownies makes 24

For the Biscuit Base

225g/8oz Unsalted Butter

150g/5oz Light Brown Sugar

1 Large Free Range Egg

1tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Cocoa Powder – I use Callebaut

200g/7oz Plain White Flour

For the Brownies

200g/7oz Plain Chocolate – minimum 70% Cocoa solids

200g/7oz Milk Chocolate – minimum 35% Cocoa solids

225g/8oz Unsalted Butter

4 Large Free Range Eggs

225g/8oz Dark Brown Sugar

1tsp Vanilla Extract

1/4tsp Salt

75g/3oz Plain White Flour

1/2tsp Bicarbonate of Soda

Decoration:

1 x Family Pack (326g) of Cadbury’s Mini Eggs or the rough equivalent weight in smaller bags/tubes

75g/3oz of each of the following :

White Chocolate, Wilton or PME Candy Melts – Pink/Blue/Purple Candy Melts -available from Amazon

Any additional decorations that you like – I found a bag of really small mini eggs from Sainsbury’s.

Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F.

Making The Chocolate Biscuit Base

First of all grease a 33cm x 23cm x 5cm (13″ x 9″ x 2″) tin with a little butter. Line the base and sides with baking parchment.

Starting with the biscuit base, add the butter, salt and sugar to a large bowl. Beat until fully combined and free from lumps.
Next add the egg and vanilla, continue mixing until smooth.
Sieve the flour and cocoa powder into the same bowl. Starting at a slow speed mix the ingredients until combined.
Finally tip the biscuit base dough into the baking tin. Spread the dough, using the back of a spoon until it evenly covers the base of the tin.
Place the tin into the middle of the preheated oven and bake for 20-25 minutes.
While the base is baking, make the Brownie topping.

Making The Brownie Topping

Break up the chocolate (or chop) into individual squares, dice the butter and place both into a heat proof bowl.Place the bowl over a simering pan of water (a double boiler) ensuring the bottom of the bowl doesn’t touch the water.
Stir continuously until both the chocolate and butter are two thirds melted.
Carefully remove the bowl from the pan and continue stirring until the contents are completely melted.
Into another large bowl add the eggs, vanilla and sugar.
Mix together to combine.
While still slowly mixing pour the cooled chocolate mixture into the larger bowl.
Mix until completely combined – try not to incorporate too much air whilst mixing.
Sift the flour, bicarb. and salt into the bowl.
Using a large metal spoon, fold all the ingredients together.

FF Chocolate Biscuit Base Mini Egg Brownies — Creating and baking the layers of the **Chocolate Biscuit Base Mini Egg Brownies**

The biscuit base, once baked may still be a little soft to touch, however it will be darker than the uncooked dough.
Remove the tin from the oven and allow to cool for 5 minutes.

Adding The Brownie Batter Topping

Pour the brownie batter over the biscuit base. Tilt the tin to ensure even coverage.
Follow by sprinkling 200g of mini eggs on to the brownie batter.
Place the tin back in the oven and bake for a further 20-25 minutes.
The brownie batter is baked when it has a sheen and does not wobble in the centre.
Remove the tin from the oven and allow to cool completely.
As soon as it is completely cooled remove the entire bake from the tin and place on a solid surface.
Cut centrally through the length and width with a sharp knife. Now cut each half into 12 even sized portions.

Decorating The Chocolate Biscuit Base Mini Egg Brownies

Place 75g of each coloured Candy Melt or chocolate into a separate heatproof, microwaveable bowl.
Heat the first bowl for 20 seconds at a time, stirring in between until the chocolate is fluid.
Spoon the liquid into a small, disposable, piping bag. Be careful, it will be very warm.
Snip the very end of the bag off and pipe whatever pattern you wish over the top of the bake.
Continue, in exactly the same way with the second colour.
Follow this by adding extra mini eggs or decorations, hold a few back.
Prepare and pipe the third colour, allowing some to cover the newly added eggs.
Finally finish with white chocolate, piped all over the bake and sprinkle any remaining decorations.

Place to one side to allow the chocolate to set.

Easter Mini Egg Brownie Bake — Chocolate Biscuit Base Mini Egg Brownies

Serve with a big smile and my preference, a glass of cold milk.

If you have enjoyed this Easter recipe for Chocolate Biscuit Base Mini Egg Brownies you may also like these:

Golden Egg Chocolate Sponge Cake

Chocolate Monster Mini Egg Cookies

Mini Vanilla Egg Nest Cupcakes

Since most of these recipes are designed specifically for Easter and for using left over chocolate, I hope that you will make them throughout the year. Although, that may not be a good thing for our bodies? Maybe the fun is in making them only during the Easter Holidays.

I wish everyone who reads this a very Happy Easter, please see Important Stuff.

Sammie xx

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This month I am linking up with Stuart at Cakey Boi and Kat at The Baking Explorer who is hosting this month’s Treat Petite .