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Chocolate Easter Loaf

45 mins Cook
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Celebrate Easter with this indulgent Chocolate Easter Loaf — a rich, moist sponge infused with deep cocoa flavour and a hint of coffee to enhance every bite. Studded with milk chocolate chips and layered with silky Swiss meringue buttercream, this showstopping bake is as delicious as it is beautiful. Finished with a drizzle of dark chocolate, crunchy mini eggs, and delicate chocolate decorations, it’s the perfect centrepiece for your Easter table or a sweet treat to share with family and friends.

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Chocolate Easter Loaf

Chocolate Easter Loaf

agnesgempackfoods-ie
prep time
45-60 mins
cooking time
45 mins
servings
10
total time
1 hr 45 mins

Equipment

  • 900g loaf tin

  • Non-stick parchment paper

  • Heatproof jug

  • Medium saucepan

  • Large mixing bowl

  • Medium mixing bowl

  • Sieve

  • Whisk

  • Wooden spoon or spatula

  • Electric hand mixer or stand mixer

  • Heatproof bowl (for Swiss meringue)

  • Piping bags

  • Star nozzle

  • Bread knife

  • Baking tray

  • Cooling rack

Ingredients

  • For the chocolate loaf:

  • 1 tbsp instant coffee

  • 110ml boiling water

  • 32g cocoa powder

  • 110g butter

  • 120g Gem plain flour

  • ¼ tsp Gem baking powder

  • ¼ tsp Gem bread soda

  • 200g Gem caster sugar

  • Pinch of salt

  • 2 tsp vanilla extract

  • 1 large egg

  • 55g Greek yoghurt

  • 100g Gem milk chocolate chips

  • For the Swiss meringue buttercream

  • 4 egg whites

  • 300g Gem caster sugar

  • 400g unsalted butter, softened and chopped

  • 1 tsp vanilla extract

  • To decorate:

  • 200g Gem dark chocolate chips, melted

  • Chocolate mini eggs

Instructions

1
Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 900g loaf tin with non-stick parchment paper.
2
For the chocolate loaf, place the instant coffee in a heatproof jug, add the boiling water and stir to combine. Pour the coffee into a saucepan and add the cocoa powder and butter. Place over a medium heat until the butter is melted. Remove from the heat and allow to cool.
3
In a large bowl, sieve together the flour, baking powder and bicarbonate of soda. Add the caster sugar, salt and the cooled chocolate mix. Stir until just combined.
4
In a separate bowl, whisk together the vanilla, egg and yoghurt. Pour into the chocolate mixture and stir. Fold through the chocolate chips.
5
Pour the mixture into the loaf tin and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool fully.
6
For the Swiss meringue buttercream, place a bowl over a pot of simmering water. Add the egg whites and sugar and whisk until all of the sugar has dissolved and is no longer grainy. Remove from the heat.
7
Transfer into a free-standing mixer and whisk for about 10 minutes or until completely cool.
8
Once cool, add the softened unsalted butter little by little while the mixer is on. Add the vanilla extract and whisk again.
9
Use a bread knife to cut the loaf horizontally through the middle. Transfer the buttercream into a piping bag with a star nozzle.
10
Pipe swirls of buttercream in the centre of the loaf. Place the other half of the loaf on top. Pipe the remaining buttercream over the top of the loaf.
11
To make the chocolate decorations, pour the melted dark chocolate into a piping bag. Line a tray with non-stick parchment paper. Pipe different patterns onto the parchment. Allow to set in the fridge for five minutes.
12
Drizzle the loaf with the remaining melted chocolate. Top with mini eggs and push in some of the set chocolate designs.
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