Estimated reading time: 5 minutes
This chocolate Easter Bundt cake is perfect for both children and adults. It's a rich moist cake, covered in a creamy chocolate ganache that your fork will want to dive into.
Easy to make and cook, the only problem you will have is waiting for the cake to cool so you can eat it!
Perfect to make for a crowd, or just lots to enjoy for the family - it's up to you.
What are the ingredients?
This is the perfect cake if you haven't had the chance to get to the shops as you will probably have everything for the basic cake already in your cupboards. The only essential item is the Bundt tin itself so here's what you will need:
- softened butter - for a richer cake
- soft light brown sugar - this will give it a fudgier texture than plain granulated sugar
- self raising flour - if you don't have this add half a teaspoon of baking powder per 100g/half a cup but note this is not the same as baking soda
- unsweetened cocoa powder - not drinking chocolate
- eggs - 1 always use large
- chocolate eggs to decorate - mine were quite large ones but use whatever you prefer or not at all!
For the ganache:
- plain chocolate - preferably at least 50% cocoa solids for a real chocolate hit
- double or heavy cream
How to make the cake
The is chocolate Easter Bundt cake is really simple to make.
Start by preparing the Bundt tin. Use some softened butter to grease the tin. Now add a tablespoon of cocoa powder and shake it around until all the butter is covered. This will make sure that the cake comes out of the pan cleanly.
You can use a food mixer but it is just as easy to use a bowl and a wooden spoon. Beat the butter and sugar together until pale and fluffy.
Stir together the flour and cocoa and sieve into a bowl.
Gradually beat in the eggs, one at a time with a tablespoon of the flour mixture. This will help to prevent the eggs from curdling.
Use a metal spoon to fold in the remaining flour carefully.
Spoon the cake mixture into the tin and bake at 180C/350F/Gas4 for 25-30 minutes until an inserted skewer comes out clean.
Leave to cool for 5 minutes in the tin then turn out onto a rack to cool.
How to make the chocolate ganache
In the meantime make the chocolate ganache topping.
Chop plain chocolate into small pieces and place in a heatproof bowl.
Heat the cream until it is almost simmering then remove from the heat and pour over the chocolate.
Leave for 10 minutes and then whisk until the chocolate melts.
Pour over the cake and decorate with chocolate eggs and leave to set at room temperature.
The name Bundt relates to the type of tin that the cake is baked in. As the tin has a central funnel, more of the cake mix is
I’ve added a rich ganache icing but you could swap it with a simple icing sugar glaze with cocoa powder.
All you need is a ratio of 125g icing sugar, and in this case replace 25g with cocoa powder, and a tablespoon of warm water. Sift the icing sugar and cocoa together and then gradually stir in the warm water. Adjust the ingredients if you need to until the mixture coats the back of a spoon.
Drizzle over the chocolate cake and leave to set. The outside will be set and shiny and the underneath will be soft, depending on the thickness.
This chocolate Bundt cake is perfect for sharing at Easter teatime or as a mid morning treat at any time of the year!
What’s your favourite Easter cake?
More chocolate desserts to try
Chocolate Easter Bundt Cake with Ganache.
- 225 g butter Softened
- 225 g light brown sugar
- 200 g self raising flour
- 7 tablespoon cocoa Extra for dredging
- 4 eggs Beaten
- chocolate eggs to decorate
For the ganache
- 200 g plain chocolate
- 200 g double cream
- Grease and dredge with cocoa a 23 cm Bundt tin.
- Beat together the sugar and butter until fluffy.
- Add the eggs gradually, beating after each addition.
- Mix together the flour and cocoa and sift into the batter.
- Fold the flour into the mixture carefully with a metal spoon before spooning into the cake tin.
- Bake at 180 C for 25-30 minutes until a skewer comes out clean.
- Leave to cool in the tin for 5 minutes then turn onto a wire rack.
- Chop the chocolate into small pieces and place in a bowl.
- Heat the cream until just under boiling point and then pour over the chocolate.
- Leave the mixture for 10 minutes then whisk to combine.
- Pour the mixture over the cake and decorate with chocolate eggs.
- Leave to set for about 2 hours at room temperature.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.