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Loaded Easter Egg Cookie Cake 1

All your chocoholics out there, this one is for you. Also, if you know anyone who is a chocoholic then this is just perfect for them.

Loaded Easter Egg Cookie Cake 2

Just look at all that chocolate!! Chocolate cookie cake, chocolate buttercream frosting and lots of chocolate Easter eggs in all different varieties.

Loaded Easter Egg Cookie Cake 3

This is celebration cake, it would be a wonderful dessert to add to your Easter meal table. Enjoyed with a scoop of ice cream this will definitely tick all the boxes for everyone who likes a nice sweet treat.

Loaded Easter Egg Cookie Cake 4

I used Cadbury Mini Eggs, Cadbury Crème Eggs, Smartie Mini Eggs, Galaxy Gold Eggs and Galaxy Caramel Eggs, as you can see I loaded piled it high with these fun, seasonal treats. You can easily add any chocolate candies that you like, go wild and have some fun, I certainly had a lot of fun creating these chocolate loaded treat.

Loaded Easter Egg Cookie Cake 5

The base is a simple chocolate cookie cake that I used for my Midnight Mint Chocolate Cookie Cake and it’s a firm favourite. It’s cake/brownie/cookie. It’s got a slight chew whilst being decadent fudge like yet still remaining light in texture. You won’t need any chocolate for it just a good cocoa powder which means that you should have most of the ingredients in your pantry.

Loaded Easter Egg Cookie Cake 6

To cover this wonderful little cookie cake I used a silky smooth chocolate buttercream which uses actual chocolate. It’s such a delicious frosting and pair’s perfectly with the base. It’s so light and will melt on tongue as soon as you taste it. It’s a keeper when it comes to chocolate buttercream recipes, I’ve used it before for my Chocolate Orange Mini Layer Cake. I’m sure I’ll continue to use as it’s so reliable.

Loaded Easter Egg Cookie Cake 7

As you can see, the final flourish for this celebration cake is all the eggs, decorate however you want, I simply piled them high. If your baking with children they’ll have so much fun helping you add them. It’s rather rich so small slices are only needed, making it a great dessert to feed a crowd.

Loaded Easter Egg Cookie Cake 8

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Yields – One, 9 inch round cookie cake

Ingredients

{cookie cake}

  • 170 grams (3/4 cup) Unsalted butter at room temperature
  • 100 grams (1 cup) Light brown muscovado sugar
  • 100 grams (1 cup) Caster sugar
  • 1 Large egg
  • 1 teaspoon Pure Vanilla extract
  • 150 grams (1 1/4 cups) Plain flour
  • Pinch of Maldon sea salt
  • 60 grams (1/2 cup) Cocoa powder
  • 1 teaspoon Bicarbonate of soda

{chocolate buttercream}

  • 170 grams (6 ounces) Dark Chocolate, 70% cocoa solids
  • 225 grams (1 cup) Unsalted Butter at room temperature
  • 1 tablespoon Milk
  • 1 teaspoon Pure Vanilla Extract
  • 250 grams (2 1/4 cups) Icing sugar
  • Easter eggs of all varieties – 6 bags in total

Method

{cookie cake}

  1. Pre-heat the oven to 175C (350C) and butter the bottom and the sides of a round, 9 inch cake tin and line the base with parchment. Set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and both sugars until you have a smooth, creamy and light mixture. Scrape down the sides of your bowl.
  3. Add the egg and vanilla extract mixing well. Again scrape down the sides of your bowl.
  4. Add the flour, salt, cocoa powder and the bicarbonate of soda, the batter with be thick.
  5. Spoon into your cake tin pressing down evenly then add 7 of the After Eights, pressing onto the tops. Bake for 18-20 minutes or until the edges are set but the centre is still soft. It will look underdone but will firm up upon cooling. Once cool make the chocolate buttercream.

{buttercream and assembly}

  1. Melt the chocolate in heat-proof bowl set over a pan of simmering water. Set aside to cool slightly.
  2. In the bowl of an electric mixer fitted with a paddle attachment add the butter, milk, vanilla and sift over the icing sugar. Mix until smooth and lump free. Add the melted chocolate and continue to mix until you have a soft and smooth buttercream.
  3. Spread the icing over the cookie cake and then begin to pile the Easter eggs on top.

Notes

  • This is best stored in fridge as it’s hard to slice whilst at room temperature.
  • It will last stored in a cake tin in the refrigerator for up to 3 days.
  • Bring to room temperature before serving.