Easter Bundt Cake

5 from 1 vote

This Easter Bundt Cake is nothing short of a chocolate celebration! A chocolate bundt cake, with a rich chocolate sauce, filled with chocolate Easter eggs – this cake deserves a spot on your Easter menu!

Prep Time45

Cook Time45

Course: Cakes

Cuisine: American

Servings: slices

Calories: 399kcal

Author: Cat Spiller

Equipment

1x Bundt cake pan

Ingredients

Chocolate Cake

300 g sugar white
250 g cake flour
1 teaspoon salt
1 tablespoon baking powder
160 ml sunflower oil
150 ml water boiling
40 g cocoa powder
6 eggs extra-large, seperated

Sauce

60 g sugar white
½ tin evaporated milk

Chocolate Sauce

½ tin evaporated milk
300 g milk chocolate

Metric - US Customary

Instructions

Chocolate Cake

Preheat the oven to 180°C (350°F) and prepare a bundt cake pan with melted butter and a dusting of flour.
In a large mixing bowl, sift together the flour, salt, sugar, and baking powder.
In a small jug, combine the boiling water and cocoa powder. Stir until the cocoa powder has dissolved. Set aside to cool.
In a large bowl, add the oil and the egg yolks. Stir to combine using a rubber spatula. Add the cooled cocoa mixture and stir again.
Add the sifted dry ingredients to the yolk and cocoa mixture, and use a spatula to combine everything until a thick batter forms.
Add the egg whites to a bowl of an electric mixer fitted with a whisk attachment. Beat at low speed, to begin with, and then at medium-high speed until stiff peaks form.
Use a large spoon to add a quarter of the whisked whites to the cake batter, and fold this in until the batter has loosened and the mixture is well combined. Add the remaining whites and fold this through the cake batter mixture.
Pour the bundt cake batter into the prepared cake tin and bake in a preheated oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in its tin for 10 minutes before turning it onto a cake plate.

Sauce

Heat sugar and evaporated milk. In a small saucepan set over medium heat, add the sugar and evaporated milk, and heat until the sugar has dissolved.
Use a large skewer to poke holes all over the surface of the cake, and pour the sauce slowly over the cake allowing the sauce to seep into the cake. Allow the cake to cool to room temperature before making the final chocolate sauce.

Chocolate Sauce

Add the chopped milk chocolate and the remaining evaporated milk to a small saucepan set over medium heat, and allow the chocolate to melt slowly while stirring occasionally.
Once the sauce has melted pour the melted chocolate sauce over the top of the cake, allowing it to drip down the sides of the cake.
Fill the center of the bundt cake with Easter eggs. Serve and enjoy!

Nutrition