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Chocolate Easter Bundt Cake with Ganache.

Amanda
 This cake is really easy to make from store cupboard ingredients with a rich and decadent chocolate ganache coating.
5 from 18 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine German
Servings 12
Calories 448 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 448kcalCarbohydrates: 41gProtein: 5gFat: 29gSaturated Fat: 17gCholesterol: 118mgSodium: 168mgPotassium: 221mgFiber: 2gSugar: 24gVitamin A: 800IUVitamin C: 0.1mgCalcium: 56mgIron: 2mg
Keyword bundt, chocolate, Easter
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