Easter bundt cake recipe
Easter is the perfect occasion to indulge your inner chocoholic, so why not give this showstopping Easter dessert a go? The rich chocolate sponge bundt cake is topped with crunchy chocolate nests and mini chocolate eggs to really take things to the next level.
See method- Serves 14
- 30 mins to prepare and 1 hour to cook
- 495 calories / serving
Ingredients
- 220g unsalted butter, plus extra for greasing
- 40g cocoa powder, plus 1 tbsp for dusting
- 200g classic 74% dark chocolate, chopped
- 350g caster sugar
- 4 eggs
- 2 tsp vanilla extract
- pinch sea salt
- 320g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 120ml buttermilk
To decorate
- 100g classic 74% dark chocolate, chopped
- 40g shredded wheat, crushed
- micro eggs
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Shop ingredientsEach serving contains
- Energy
- 2070kJ 495.0kcal
- Fat
- 27g
- Saturates
- 15g
- Salt
- 0.5g
- Sugars
- 36g
of the Reference intake
Carbohydrate 58.2gProtein 7.5gFibre 4.7g
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- Preheat the oven to gas 3, 170°C, fan 150°C. Grease a 2.4ltr bundt tin with butter and dust with the 1 tbsp cocoa powder, shaking out any excess cocoa.
- Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water, stirring often. In a separate bowl, whisk the sugar, eggs, vanilla and salt until light and airy. Stir the 40g cocoa powder, flour, bicarbonate of soda, baking powder and buttermilk into the chocolate, then fold in the egg mix until well combined.
- Pour into the tin and tap gently to remove any air bubbles. Bake for 55 mins, until a skewer inserted into the middle comes out clean. Cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
- For the nest topping, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, stirring often. Mix half the melted chocolate with the crushed shredded wheat. Dollop small mounds onto a plate and shape into nests, then chill for 5 mins.
- Transfer the cake to a serving plate. Top with the nests and micro eggs, then drizzle over the remaining chocolate. Store in an airtight container in the fridge for up to 4 days.
- Little help: Choose dark chocolate with at least 70% cocoa solids for baking. Break the bar into small, even pieces to help it melt.
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
