250gsoft light brown sugaror Golden/light brown Caster sugar
250gSelf Raising Flour
For the Ganache Nest and Creme Egg Toppings
300gDark ChocolateMinimum 50% Cocoa Solids finely grated or chopped
6Cadbury Creme Eggs
Grated Chocolate for Dusting
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.
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.