Have fun making this Easter Bundt Cake, with a rich chocolate sponge and Chocolate Ganache centre. Topped with Cadbury Creme Eggs. Perfect for the Easter Celebrations.
This post was first published in August 2015. But has since been updated in Feb 2020 with additional information making it much easier to read.
Easter Bundt Cake
Enjoy the Easter celebrations with a Cadbury Easter Egg hunt in the garden for the children. Just how many will they find? Follow the hunt with an Easter Tea Party of dainty sandwiches and this cake as the centre of the table.
Add a few other cakes and bakes to the menu. Such as Boston Cream Pie Cupcakes or these Cherry Oats and White Chocolate Cookie Bars. For a touch of savoury, these Puff Pastry Cheese and Bacon Wraps are so quick and easy to make. Have fun.
Many of the Nordicware Bundt® pans have the perfect hollow in the centre, just waiting to be filled with ganache and creme eggs. That's why this recipe is one of my most popular around Easter Time.
It's a great Easter Bundt Cake recipe and makes a fun decorative dessert.
As the advert says. 'How do you eat your Cadburys Creme Egg?'. Leave a comment below and share your guilty secret.
List of Ingredients
For the Cake
- Dark Chocolate - Minimum 50% Cocoa Solids
- Butter - At room temperature.
- Soft brown sugar - Golden Caster sugar is fine
- Eggs - Large sized
- Self Raising Flour - This contains a raising agent
- Baking Powder - For additional rise.
- Buttermilk - This helps create a moist sponge
- Vanilla Paste - Vanilla Extract will be fine
For the Chocolate Ganache & Creme Egg Topping
- Dark Chocolate - With a minimum of 50% Cocoa Solids
- Double Cream
- Cadbury Cream Eggs - or any other small chocolate filled eggs
Note: For an even easier chocolate Topping, try this Easy Chocolate Glaze which you can use to top almost any kind of cake and bakes.
How to make this Recipe
- Get the oven ready. Invest in an oven thermometer if you can. It'll be one of the best investment you'll make. This is because some ovens take longer to heat to the required temperature. Even worse, don't reach it at all. It can mean the difference between success and cakey failure.
- When it comes to greasing a bundt pan. One of the best ways to do this is by using Nancy Birtwhistle's homemade Cake Lining Paste.
- I used the Nordic Ware Chiffon Bundt pan for this recipe, as this gives a great raised nest effect once the ganache is added.
- Melt the chocolate in a bain-marie or in a bowl over a pan of simmering water. Take the bowl off the heat and leave the Chocolate to one side to cool down but not set.
- In a separate bowl, sift the Flour and Baking Powder together. Leave to one side.
- Using an electric mixer. Beat together the Butter and Sugar, until light and fluffy.
- Add the eggs one at a time, adding a little of the Flour to help prevent curdling. Mix until well combined.
- Add the remaining Flour and Baking Powder and mix until well combined. If using a mixer, do this on low speed so as not to over work the gluten in the flour.
- Add the vanilla paste or extract, Buttermilk and cooled melted chocolate. Mix until well combined.
- Carefully pour the cake batter into the Bundt pan making sure there are no air pockets. Bake in the centre of the oven for 40-45 mins or until baked. Testing the centre of the cake in several areas with a skewer until it comes out clean.
- Leave in the bundt pan for 10 - 15 mins before turning out onto a wite rack to cool completely.
How to make Chocolate Ganache
- Place the grated/chopped Chocolate in a heat proof bowl and leave to one side.
- Heat the Double Cream to a boiling point, then pour the cream over the Chocolate. Leave to infuse for a few moments, then very carefully start to stir and incorporate the Chocolate and Cream together until the Ganache is formed. I have more details about How to Make a Chocolate Ganache
- If you find there are still a few lumps of un-dissolved Chocolate you could use the heat from a hair dryer to complete the process. Try to avoid placing the Ganache over direct heat or you will burn all the Chocolate.
- Once the cake has cooled completely. Pour some of the Ganache down the centre hole of the cake and leave to set a little before pouring or piping the remaining Ganache along the top of the cake allowing some of it to run down the sides. Using a large rosette piping nozzle gives a great nest effect.
- Remove the foil from the Creme Eggs and carefully add them to the Ganache topping.
- Grate chocolate shavings above the whole cake.
Notes
This cake will keep for a few days if kept in an airtight tin. But my guess is that it will not last that long.
Creme Egg Bundt Cake
This Creme Egg Bundt Cake has a rich chocolate sponge and Chocolate Ganache centre. Topped with Cadbury Creme Eggs. Perfect for the Easter Celebrations.
Equipment
- Chiffon NordicWare Bundt Pan
- Cake Release Spray/Paste
INGREDIENTS
For the Cake
- 100 grams Dark Chocolate Minimum 50% Cocoa Solids
- 200 grams Butter softened to room temperature
- 250 grams soft light brown sugar or Golden/light brown Caster sugar
- 3 Large Eggs
- 250 grams Self Raising Flour
- ½ teaspoon Baking Powder
- 150 ml Buttermilk
- 1 teaspoon Vanilla Paste
For the Ganache Nest and Creme Egg Toppings
- 300 grams Dark Chocolate Minimum 50% Cocoa Solids finely grated or chopped
- 200 ml Double Cream
- 6 Cadbury Creme Eggs
- Grated Chocolate for Dusting
Instructions
For the Cake
- Preheat your oven to 180deg (Fan assisted) Grease the inside of the Bundt pan with cake liner paste or cake release spray.
- I used the Nordic Ware Chiffon Bundt pan as this gives a great raised nest effect once the ganache is added.
- Melt the Chocolate in a bain marie or in a bowl over a pan of simmering water. Take the bowl off the heat and leave the Chocolate to one side to cool down but not set.
- In a separate bowl, sift the Flour and Baking Powder together. Leave to one side.
- Using an electric mixer. Beat together the Butter and Sugar, until light and fluffy.
- Add the eggs one at a time, adding a little of the Flour to help prevent curdling. Mix until well combined.
- Add the remaining Flour and Baking Powder and mix until well combined. If using a mixer, do this on low speed so as not to over work the Gluten in the flour.
- Add the Vanilla paste or extract, Buttermilk and cooled melted Chocolate and mix until well combined on low mixer speed.
- Carefully pour the cake batter into the Bundt pan making sure there are no air pockets. Bake in the centre of the oven for 40-45 mins or until baked. Testing the centre of the cake in several areas with a skewer until it comes out clean.
For the Ganache and Topping
- Place the grated/chopped Chocolate in a heat proof bowl and leave to one side.
- Heat the Double Cream to boiling point, then pour the cream over the Chocolate. Leave to infuse for a few moments, then very carefully start to stir and incorporate the Chocolate and Cream together until the Ganache is formed.
- If you find there are still a few lumps of un-dissolved Chocolate you could use the heat from a hair dryer to complete the process. Try to avoid placing the Ganache over direct heat or you will burn all the Chocolate.
- Pour some of the Ganache down the centre hole of the Bundt and leave to set a little before pouring or piping the remaining Ganache along the top of the cake allowing some of it to run down the sides. Using a rosette piping nozzle gives a great nest effect.
- Remove the foil from the Creme Eggs and carefully add to the Ganache topping.
- Grate chocolate shavings above the whole cake.
Notes
This cake will keep in an airtight container for a few days.
Hollow Chocolate eggs will do fine as an alternative to creme eggs. Mini Sugar coated eggs will work too.
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