Cake with chocolate from Easter eggs: a quick recipe for breakfast.
There is something special in the period after Easter: the kitchen still smells of celebration and the pantry is full of irresistible pieces of chocolate from the eggs, which seem to multiply on their own. It is right at this time that this soft yogurt cake was born, enriched with irregular pieces of Easter egg chocolate that melt here and there creating surprising bites. A simple, genuine recipe, one of those you prepare in a few minutes and that smell like home. Perfect for breakfast, for children’s snack or to give leftover chocolate a new life.
Have a lot of chocolate? Here are other recipes for you
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients for the cake made with leftover Easter chocolate
- 1 3/4 cups all-purpose flour
- 1/2 cup + 1 tbsp sunflower oil
- 1/2 cup plain yogurt
- 1/2 cup sugar
- 3 eggs
- 1 packet vanillin (vanilla powder)
- 1 pinch salt
- 2 tsp baking powder
- 7 oz dark chocolate (from Easter eggs – in pieces)
Tools
- 1 Kitchen machine (Bimby/Thermomix) Bimby tm31 – tm5 – tm6 – tm7
- 1 Bowl
- 1 Electric mixer
- 1 Cake pan diameter 8 – 9 in
Preparation of the cake made with leftover Easter chocolate
First, take the leftover Easter chocolate and break it by hand into pieces, then set it aside. I used 7 oz of dark chocolate, but you can use as much as you like.
WITH THE BIMBY (THERMOMIX): Place the sugar and the eggs into the bowl and blend at speed 5 for 1 minute. Then add all the other ingredients, except the chocolate pieces, and mix at speed 5 for 30 seconds. Finally, add the chocolate pieces and combine with a spatula.
WITHOUT THE BIMBY: Whip the eggs with the sugar using an electric mixer or stand mixer. Then add all the ingredients (except the chocolate pieces) and mix well, adding the chocolate at the end and folding gently with a spatula.
BAKING: Take a cake pan, line it with parchment paper and pour in the batter. Level it well with a spatula and distribute extra pieces of chocolate here and there. Bake in a preheated oven at 356°F for 50-60 minutes and do the toothpick test before removing the cake from the oven.
🌈 Variations
Cocoa version: add 2 tablespoons of unsweetened cocoa to the batter, removing two tablespoons of flour.
With fruit: diced pears + dark chocolate.
Lactose-free: use plant-based yogurt and dark chocolate.
As a ring (bundt): perfect for breakfast.🟡 Variation Lactose-free
If you want to make this cake in a lactose-free version, just make two simple substitutions:
Use lactose-free yogurt or a plant-based yogurt (soy, coconut or almond).
Make sure the Easter egg chocolate is lactose-free: many dark chocolates are naturally so, but it’s always best to check the label.
👉 The result remains soft and fragrant exactly like the classic version.🟡 Variation Gluten-free
To get a gluten-free cake, you can proceed as follows:
Replace the all-purpose flour with a gluten-free flour mix for cakes (prebalanced mixes work better).
Add 1 tablespoon of potato starch if you want an even softer texture.
Check that the Easter egg chocolate is certified gluten free.
👉 The cake stays tall and soft, perfect for breakfast.
TIPS and NOTES
💡 Useful tips
Cut the chocolate into irregular pieces: the larger ones will sink slightly creating tasty “spots”, the smaller ones will melt into the batter making it moister.
Use mixed chocolate (milk, dark, white): the cake becomes more fun and each slice is different.
Reduce the sugar if you use a lot of milk chocolate or filled candies (like Kinder eggs).
📝 Notes on the recipe
You can use any kind of yogurt: plain, vanilla, Greek (diluted with a splash of milk), even fruit yogurt if you want a different aroma.
The sunflower oil can be substituted with melted butter (about 6 tbsp, 80–90 g) for a richer taste.
If you want an even softer cake, add 1 tablespoon of milk to the batter.
🧊 Storage
The cake keeps for 3 days under a cake dome or in an airtight container.
If the kitchen is very hot, better keep it in the fridge and bring it back to room temperature before serving.
You can freeze it in slices: wrap them in cling film and then put them in a freezer bag. It keeps perfectly for 1 month. To eat, just heat for 10 seconds in the microwave: the chocolate will become soft and fragrant again.
