Simple and easy to prepare and no need to bake, this indulgent chocolatey loaf is perfect for sharing.
No Bake Easter Chocolate Loaf Cake - Recipe by Dr.Oetker
Preparation time: 30 minutes plus cooling and setting – Cooking time: 10 minutes – Serves: 12-14
- 175g (6oz) Unsalted butter or margarine
- 75g (3oz) Light soft brown sugar
- 50g (2oz) Golden syrup
- 45ml (3tbsp) Whole milk
- 5ml (1tsp) Dr. Oetker Natural Madagascan Vanilla Extract
- 1 sachet/25g (1oz) Dr. Oetker Fine Dark Cocoa Powder
- 400g (14oz) Shortbread biscuits, broken into chunky pieces
- 100g (3 ½ oz) Plain cake crumbs
- 100g (3 ½ oz) Dried cranberries
- 50g (2oz) Dr. Oetker Fine Cook’s Milk Chocolate
- 25g (1oz) Unsalted butter or margarine
- Dr Oetker Mini Wafer Flowers
- Line a 900g (2lb) loaf tin with 2 layers of cling film, so that the ends drape over the sides of the tin. Put half the shortbread in a clean plastic bag. Twist the end closed and smash the biscuits with a rolling pin to crush them finely.
- Put the butter or margarine, sugar, syrup, milk, Vanilla Extract and Cocoa Powder in a saucepan and heat gently, stirring, until smooth, thick and glossy. Remove from the heat.
- Put the crushed biscuits in a large mixing bowl and mix in the cake crumbs and cranberries. Break the remaining biscuits into chunky pieces and mix them into the bowl of crumbs and fruit.
- Carefully pour over the melted chocolatey mixture and stir all the ingredients together until mixed. Spoon into the loaf tin, pressing down well using the back of a spoon, and smooth the top. Leave to cool, fold over the excess cling film, and chill for about 2 hours until set.
- To decorate, carefully remove the loaf cake from the tin using the cling film to help you. Discard the cling film and place the cake on a plate or board.
- Break up the Milk Chocolate and place in a small heatproof bowl. Add the butter or margarine and 10ml (2 tsp) water. Sit the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the water and mix well. Leave to cool for a few minutes until the icing thickens slightly.
- Carefully spoon the chocolate icing over the loaf cake, letting it drip down the sides. Leave in a cool place for a few minutes to set. Decorate with Wafer Flowers. Your very chocolatey loaf cake is now ready to serve and enjoy!
- Store the loaf cake in a cool place or the fridge – it will keep for several days. The icing will be less glossy once it gets cold. Let the cake stand at room temperature for a few minutes after chilling, so that it is easier to slice.
- Use your favourite biscuit in this recipe, your favourite dried fruit or for a sweeter touch marshmallows.
- For a tangy flavour, replace the Vanilla Extract with Dr Oetker Valencian Orange Natural Extract, or alternatively, why not try Dr Oetker Caramel Flavour.
- For a different decoration, melt 25g (1oz) Dr Oetker White Fine Cook’s Chocolate and drizzle over the loaf cake once it is freshly iced.
Recipe by Dr.Oetker