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Chocolate Easter Bundt Cake with Ganache.

Chez le Reve Francais
 This cake is really easy to make from store cupboard ingredients with a rich and decadent chocolate ganache coating.
5 from 16 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine German
Servings 12
Calories 448 kcal


  • 225 g butter Softened
  • 225 g light brown sugar
  • 200 g self raising flour
  • 7 tbsp 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.


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.


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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