Have you started thinking about Easter dessert ideas yet? You might like to add this chocolate Easter bundt cake with bunnies to your shortlist. It’s a rich chocolate cake with vanilla and coffee flavours. When decorated with chocolate Easter bunnies, this Easter chocolate cake is just irresistible!
One easy Easter cake decorating idea is to pipe frosting on to an Easter chocolate cake before adding chocolate bunnies. Perhaps add some mini eggs too and this almost effortless decoration will result in the most gorgeous Easter dessert.
Lindt Gold Bunny Easter Chocolate Cake Ingredients
Staple cake ingredients such as flour, baking powder, baking soda, salt, sugar, oil, and eggs go into this chocolate Easter bundt cake with bunnies. In addition you will need cocoa powder, espresso powder (optional but good!), heavy cream, milk, and vanilla.
The chocolate whipped cream frosting is a combination of heavy cream and milk chocolate. As for the decorations, I went with chocolate bunnies and mini eggs. This is a fun and easy Easter cake decorating idea, but you can use other decorations if you want.
How to Make Chocolate Easter Bundt Cake with Bunnies
Begin by making the chocolate cream topping. Heat the heavy cream and then mix in chocolate. Stir it while it melts then let it cool. You need to leave it in the refrigerator overnight or for a minimum of 3 hours because it needs to get really cold.
Now sift the flour with the cocoa powder, espresso powder (if using), baking powder, and baking soda. Whisk in the salt and sugar. Now you can fold in the cream, milk, oil, eggs, and vanilla with a spatula. After that, pour the batter into a greased bundt pan.
Cook the Lindt gold bunny inspired cake for about 45 minutes or until done then let it cool in the pan. Turn the cake on to a serving dish.
Next you will whip the chocolate cream until you get stiff peaks. It’s best to chill the bowl and beaters first so everything is cold. Pipe this frosting around the top of the cake then add Lindt gold bunny and mini egg decorations. This Easter dessert decorated with chocolate Easter bunnies is now ready to enjoy!
History of the Lindt Gold Bunny
According to the Lindt website, a master chocolatier saw his daughter watching a rabbit and started to cry as it hopped away. This inspired him to design the Lindt gold bunny which of course can’t hop away anywhere!
This red ribbon-wrapped, gold foil-wrapped chocolate treat is perfect for this chocolate Easter bundt cake with bunnies. And you should buy extra too since they’re so delicious! These bunnies come in different sizes too and the smallest size works best on this Easter cake.
FAQs about this Easter Dessert
If you want to try this tasty cake and easy Easter cake decorating idea, you might be curious if you can prepare it in advance. After all, Easter can be a busy time! You can bake this Easter chocolate cake a day ahead if you like. Wrap it and let it sit on the countertop. If you like, you can prepare the cream a day ahead too but don’t decorate the chocolate Easter bundt cake with bunnies or the chocolate cream until just before serving.
Keep leftovers refrigerated and eat them within 3 days. After that the cake will begin to get stale. This is such a rich and delicious cake though, I would be very surprised if any of it lasts that long!
Chocolate Easter Bundt Cake with Bunnies Recipe
Chocolate Easter Bundt Cake with Bunnies
Chocolate Whipped Cream
- ½ cup whipping cream plus 3 tablespoons
- 2/3 Cup milk chocolate
- 5 Lindt Mini Gold Bunny 5 extra if you want to serve a bunny with each slice
- mini eggs
Chocolate Whipped Cream:
- Over a double boiler, in a heat-proof bowl, heat the heavy whipping cream (don’t let it boil). Then add the chopped chocolate. Let it sit for 2 to 3 minutes. Then, with a spatula, gently stir until the chocolate is fully melted and no lump remains. Do not use a whisk as we don’t want to incorporate air at this stage.Remove from the heat, cover with plastic wrap, and set aside to cool. Place in the fridge as soon as it’s cooled enough. Set aside for 3 to 4 hours or overnight.
- Preheat the oven to 325° degrees F. Position a rack in the centre.
- Mist a 6 cup bundt pan with baking spray. Set aside.
- In a large bowl, sift the flour,cocoa powder, espresso powder, baking powder, and baking soda. Add in the salt and sugar. Whisk until combined.
- Add the wet ingredients: heavy cream,milk, oil, vanilla extract, beaten eggs. Start to fold with a spatula, and once the batter is almost mixed, continue to mix with the whisk. Do not over-mix.
- Pour the batter into the prepared cake tin.
- Bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. It took me 50 minutes with a cake strip around the cake pan.
- Remove the cake pan from the oven and let the cake cool completely in the pan. Then, invert the cake into a serving dish. Do it only once the cake is completely cool
Whip the Cream:
- Place a bowl and whisk attachment in the freezer for 15 minutes. The cold helps to whip. Once the chocolate cream is completely cooled, whip it on low speed by using an electric hand mixer or a stand mixer* fitted with the whisk attachment. After 1 minute, gradually increase the speed (30 second intervals) until high speed and whip until stiff peaks form. It takes 5 to 8 minutes.
- Note: The batch is small so a small stand mixer will work, otherwise an electric hand mixer.
- Transfer the frosting to a piping bag fitted with an open star tip (Wilton 6B) and pipe blobs around the cake.
- Decorate with chocolate bunnies and mini eggs.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This chocolate Easter bundt cake with bunnies isn’t hard to make and it’s super-cute! This is such a fun and easy Easter cake decorating idea. I bet the whole family will be thrilled with this cake decorated with chocolate Easter bunnies.