Cake with Easter Eggs, a soft and indulgent cake, perfect for breakfast or an afternoon snack. It’s one of the best recipes to use leftover chocolate from Easter eggs, transforming it into a simple and irresistible dessert.
After Easter almost the same thing always happens: many pieces of chocolate eggs remain at home. Milk, dark or white… they are delicious, but often there is simply too much to eat them like that.
For this very reason, recipes using chocolate from Easter eggs are perfect to avoid food waste in the kitchen. Last year, for example, I prepared the Easter-egg bundt cake, chocolate and ricotta cake and the soft muffins, all ideal for using up leftover chocolate.
Another option is to make the cake I propose today: it’s an easy and quick recipe, without butter and with yogurt, perfect as a homemade dessert and ideal for turning leftover chocolate into a tall, soft and fragrant cake.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 12
- Cooking methods: Conventional oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 6.5 tbsp granulated sugar
- to taste vanilla powder
- 3/4 cup milk
- 7 tbsp vegetable oil
- 1/2 cup plain yogurt
- 2 cups all-purpose flour
- 1 packet baking powder
- 7 oz leftover Easter egg chocolate (milk, dark, or white chocolate)
How to make the cake with Easter eggs
In a large bowl, add the eggs with the sugar and vanilla powder, and mix everything together.
Continue by pouring in the oil, yogurt and milk, then fold in the sifted flour and baking powder.
Keep mixing well until the batter is smooth, then add the melted chocolate (set over a bain-marie) and continue mixing.
Pour the batter into a buttered and floured 9.5-inch (24 cm) cake pan. Bake in a conventional oven at 356°F (180°C) for about 35–40 minutes. Remove from the oven and let cool completely before slicing.
Storing the cake with Easter eggs
The cake can be stored under a cake dome for several days. It can also be frozen already portioned. To give it a more exotic flavor, you can add a couple of heaping tablespoons of desiccated coconut, or serve it with a spoonful of apricot jam.
