No Bake Easter Chocolate Loaf Cake

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Easy to prepare and no need to bake, this indulgent chocolatey loaf is perfect for sharing.

about 12 - 14 Portions

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  No Bake Easter Chocolate Loaf Cake

For the Loaf:

175 g Unsalted butter
75 g Light Brown Sugar
50 g Golden Syrup
45 ml Whole Milk
5 ml Dr. Oetker Madagascan Vanilla Extract
1 Dr. Oetker Fine Dark Cocoa Powder
400 g Shortbread Biscuits Broken into chunks
100 g Cake Crumb
100 g Dried Cranberries

To Decorate:

50 g Dr. Oetker 35% Milk Chocolate
25 g Unsalted butter
Dr. Oetker Mini Wafer Flowers

preparation

Preparation

For the Loaf

Step 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.

Step 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.

Step 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.

Step 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.

To Decorate

Step 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.

Step 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.

Step 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!

Nutritional Information for the recipe No Bake Easter Chocolate Loaf Cake

Per Serving Per 100 g / ml
Energy 1687 kJ
403 kcal
2081 kJ
497 kcal
Fat 23.90 g 29.50 g
Carbohydrate 43.10 g 53.21 g
Protein 3.19 g 3.93 g

preparation

Preparation

For the Loaf

Step 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.

Step 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.

Step 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.

Step 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.

To Decorate

Step 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.

Step 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.

Step 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!

Nutritional Information for the recipe No Bake Easter Chocolate Loaf Cake

Per Serving Per 100 g / ml
Energy 1687 kJ
403 kcal
2081 kJ
497 kcal
Fat 23.90 g 29.50 g
Carbohydrate 43.10 g 53.21 g
Protein 3.19 g 3.93 g
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