Creme Egg Chocolate Loaf Cake
  • For the cake:
  • 175g unsalted butter, very soft
  • 125g light brown sugar
  • 1 tbsp vanilla bean paste or extract
  • 50g dark brown sugar
  • 3 large eggs
  • 75ml milk
  • 1 heaped tbsp greek yoghurt
  • 175g self-raising flour
  • ½ tsp baking powder
  • 4tbsp cocoa powder
  • 100g milk chocolate chunks
  • pinch salt
  • For the glaze:
  • 100g plain chocolate
  • 2 tbsp unsalted butter
  • 3 tbsp double cream
  • To decorate:
  • Full size or mini Creme Eggs
  1. For the cake:
  2. Preheat your oven to 160C/gas 3 and prepare a large (2lb) loaf tin by lining it with parchment paper or a paper loaf liner.
  3. In a large bowl, cream together your butter and sugar and then beat in your three eggs, one at a time. Add the vanilla and salt, and mix in.
  4. Next, sift in the self-raising flour and cocoa powder to remove any lumps, and finally, stir in the chocolate chunks. Pour the batter into your loaf tin, then bake for 45 minutes (check after 40 minutes but it could need a few minutes longer). It's done when a skewer inserted into the middle comes out clean (unless you hit a pocket of molten chocolate of course, but that will look like melted chocolate, not cake batter!).
  5. For the glaze:
  6. In a saucepan on a low heat, warm the tub of double cream and add the two Mars bars, cut up into chunks. Let the chocolate melt, stirring gently all the time. Once the glaze is cooled slightly and thickened, pour over the top of your loaf cake and top with more chopped up mars bar or chocolate chunks.
Recipe by Kerry Cooks at