No Bake Easter Chocolate Loaf Cake

Simple and easy no bake Easter cake, this indulgent chocolatey loaf is perfect for sharing. Give it a go this festive spring time!

Brought to you by Dr. Oetker

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

Ingredients

  • 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

To decorate

  • 50g (2oz) Dr. Oetker Fine Cook’s Milk Chocolate
  • 25g (1oz) Unsalted butter or margarine
  • Dr Oetker Mini Wafer Flowers

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Tips:

  • 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


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