The chocolate loaf is just delicious. It is moist and tender. It’s rich with chocolate. That’s all anyone needs, right? WRONG! We need some buttercream and mini Easter Eggs! Otherwise, it’s just a chocolate loaf…a good one, but still, just a loaf.
Easter Egg Chocolate Loaf
- March 19, 2021
- 0 / 5
Spring wouldn’t be Spring without daffodils and Easter Eggs as well as a gorgeous Easter Egg Chocolate Loaf. I just love making Easter desserts as they are so pretty, festive and eye-popping! If you think that children will like this chocolate loaf, just ask a child-like adult (yes, I’m talking about you, Taylor K) who was pretty ga-ga over this beauty!
This buttercream is very simple to make. Just be sure to have your butter at room temperature, otherwise you will never get the light fluffy texture that you want.
Once the buttercream is made, you want to divide it into three bowls and color it with gel food colorings. I love Americolor gel colors as they are made in America (yayyy us) and they offer such a lovely range of colors. Click this link if you want to see the ones I use. I chose pink and purple, but Easter colors are so fun: yellow, blue, green, pink, purple…they all work.
What we are creating is a unicorn coloration. That’s when you take different colors of frosting and blend them together to give you the kind of look we have here. There are many ways to achieve this, but this was my idea: Fill disposable piping bags with each color (so 1 bag with white, 1 with pink and 1 with purple). Cut off the tip of each bag. Then fit all 3 bags into a 4th bag that is already fitted with a tip. I used a closed star tip, but you do you. Whatever tip you want will be perfect.
Once all three bags are inside the fourth bag, apply even pressure to push the three colors through the tip at the same time. If I’m getting too much of one color, I will adjust my grip and turn the bag a bit. You will just have to play with it to see how it works for you. Check out my video above to see how I created my unicorn frosting.
Chocolate Loaf Cake:
1 1/2 cups granulated sugar
1/2 cup butter, softened
3/4 tsp salt
2 tsp vanilla extract
1 tsp baking soda
1/4 teaspoon baking powder
2/3 cup unsweetened cocoa powder
3 large eggs
1 1/4 cups all-purpose flour
3/4 cup milk
1/2 cup unsalted butter, room temperature
1 cup powdered sugar
1-2 tbsp heavy cream or milk
1 tsp pure vanilla extract
purple/pink food coloring
8-10 ounces Mini Eggs, for decoration
4 disposable pastry bags
2D closed star piping tip
Chocolate Loaf Cake:
Preheat the oven to 350°F. Grease and flour a 9 x 5 x 3-inch loaf pan or spray with a baking spray that includes flour.
In a stand mixer, beat sugar and butter together until well blended. With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa powder. Mix until blended. Add the eggs, one at a time, beating well after each addition.
Add about 1/3 of the flour and 1/2 of the milk and mix on low speed until combined. Add another 1/3 of the flour and the remaining milk and mix thoroughly. Add the remaining flour and combine all ingredients, being careful not to over-beat the batter. Pour the batter into the prepared loaf pan and spread evenly.
Bake for 60 to 65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan on a rack for about 10 minutes.
Carefully remove the cake from the pan and cool completely on a rack.
For the Buttercream:
Beat the butter on its own for a few minutes to loosen and make it smooth. Add in the powdered sugar and beat again. Add in 1 tablespoon at a time of cream or milk so that it is smooth and workable. Don’t let the buttercream become too runny by adding too much cream (if that happens, add a bit more powdered sugar). Add in the vanilla and beat again.
Equally divide the buttercream into three bowls. To one bowl, add a drop of pink gel color to create a pastel pink buttercream. To the second bowl, add a drop of purple gel color to create a pastel purple buttercream. Leave the other bowl as is.
Fit one disposable pastry bag with the piping tip. Fill the other three with the different colors of buttercream. Once filled, cut a 1/2-inch opening in the bottom of each bag. Take all three buttercream bags and evenly place them inside of the 4th bag that is fitted with the tip. With even pressure, start piping inch-wide back and forth squiggles. Continue until the top of the cake is covered. Add mini eggs to the top. Serve.