Creme Egg Chocolate Bundt
A rich and indulgent chocolate sponge topped with creme egg inspired icing and decorated with a nest of creme eggs; this is one epic showstopper for the Easter table.
- 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
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.
Calories: 3349kcal | Carbohydrates: 476g | Protein: 64g | Fat: 150g | Saturated Fat: 112g | Trans Fat: 1g | Cholesterol: 361mg | Sodium: 4280mg | Potassium: 2199mg | Fiber: 29g | Sugar: 214g | Vitamin A: 993IU | Calcium: 788mg | Iron: 25mg