A rich and indulgent chocolate sponge topped with Creme Egg inspired icing and decorated with a nest of creme eggs; this Creme Egg Chocolate Bundt cake is one epic showstopper for the Easter table.
Top tips for making this chocolate bundt cake
Prepare your Bundt Tin
Like any cake tin it’s important to grease your pan before putting the batter in. With a bundt tin it’s even more important as an un-greased pan means your chocolate bundt cake will likely get stuck to all the little groves.
Rather than butter I use a cooking spray to evenly coat my pan and get oil into all the detail. I follow this with a light dusting of flour which helps to release the sponge after baking.
Tap the pan before baking
During the process of mixing your cake batter lots of air is incorporated into your mixture which helps the cake to rise. However, sometimes there can bit a little too much air which can leave you with an uneven structure and a cake that can easily sink in places.
To avoid this I firmly tap the pan on my work surface 2-3 times before it goes into the oven to release any excess air.
Be patient
Bundt cake pans can be very deep which means the bake time can take up to 1 hour if not longer in some cases. I know how tempting it can be to want to check on it after 30 minutes but don’t open the oven until it’s been in for the time requested on the recipe. It’ll be baked when its bounces to touch and if a skewer comes out clean.
What kind of bundt tin should you use?
When you open the door to the world of bundt there are so many different styles and designs you can choose from. Some are more elaborate like this beautiful Heritage Bundt Tin from Nordic Ware, but for this cake in particular I like keeping it simple with this Fluted Bundt Tin.
If you like this chocolate bundt cake then you should try my Toffee Apple Bundt too.
Creating that perfect creme egg icing?
The colours of the icing glaze are what make this chocolate bundt a creme egg bundt so it’s worth getting the colours just right if you want to create the same look.
The consistency of the icing is also important as you want it to be runny enough to drip down the cake easily but thick enough that it will give you good texture once you’re enjoying a slice. The best to describe what you’re looking for is to compare the icing to golden syrup.
Once you’ve created the icing, split it between two bowls, leaving one white and colouring the other with orange food colouring. So that you’re not changing the consistency any more I recommend using a Powdered Food Colouring dust like these from Squires Kitchen.
To decorate the cake start with the white and drip it all around, then follow with the orange, letting it marble together with the white like you see in a real creme egg.
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Easter Nest Doughnuts. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Creme Egg Chocolate Bundt
Equipment
- Kitchen Aid K400 Artisan Blender
- Bundt Tin
Ingredients
Chocolate Bundt
- 280 g plain flour
- 65 g cocoa powder
- 200 g golden caster sugar
- 150 g caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp salt
- 2 tbsp espresso
- 1 tsp vanilla
- 2 eggs
- 120 ml vegetable oil
- 240 ml buttermilk
- 240 ml hot water
Creme Egg Glaze
- 200 g icing sugar
- 5 tbsp milk
- 1/8 tsp orange food colouring
- Chocolate Egg and Creme eggs to decorate
Instructions
- Preheat your oven to 180°C and grease a bundt tin very well using butter.
- In a blender, add the oil, buttermilk, vanilla, espresso, eggs and sugars and blend on a low setting until well combined.
- In a large bowl add the flour, cocoa powder, bicarbonate soda and baking powder and mix them together.
- Gradually add the flour one tablespoon at a time into the blender and blitz slowly until all the flour is well incorporated then add the hot water and mix until all combined.
- Add the batter into the bundt tin, smoothing it out as you go. Then before putting into into the oven to bake tap it twice on your work surface to release any air bubbles.
- Bake for 55 minutes until well risen and a skewer comes out clean
Creme Egg Glaze
- Mix together the icing sugar and milk until you have an icing that is the consistency of golden syrup.
- Split the mixture between two bowls and add the orange food colouring to one of them.
- Once the bundt is baked and cooled slightly, pour over the white icing, then follow with the orange icing letting the two marble together as they drip down.
- Decorate the centre with half a chocolate egg followed by a nest of cracked creme eggs.
