Chocolate Easter Bundt Cake with Bunnies
Servings: 10
Calories: 267kcal
Have you started thinking about Easter dessert ideas yet? You might like to add this chocolate Easter bundt cake with bunnies to your shortlist. When decorated with chocolate Easter bunnies, this Easter chocolate cake is just irresistible!
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Ingredients
- 1 1/4 Cup all purpose flour
- 1/3 Cup cocoa powder Dutch-process
- 1/2 Teaspoon espresso powder
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1 Cup sugar
- 1/2 Cup heavy cream
- 1/3 Cup milk
- 1/3 Cup vegetable oil
- 1 Teaspoon vanilla extract
- 3 eggs slightly beaten
Chocolate Whipped Cream
- ½ cup whipping cream plus 3 tablespoons
- 2/3 Cup milk chocolate
Decoration
- 5 Lindt Mini Gold Bunny 5 extra if you want to serve a bunny with each slice
- mini eggs
Instructions
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.
Cake:
- 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.
Nutrition
Calories: 267kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 185mg | Potassium: 135mg | Fiber: 2g | Sugar: 27g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
Notes
I used an aluminum 6 cup bundt cake with 8 inch diameter. This cake tin is also called a giant donut cake pan, a savarin mold, or a ring cake pan.
Espresso powder enhances the chocolate flavour. I use only ½ teaspoon, so we don’t feel the taste of coffee.
The cake is decorated with 5 bunnies. If you serve this cake for children, buy extra bunnies to have a chocolate bunny for each slice.
You should have extra whipped cream, but a smaller quantity will be difficult to whip properly. If you want to serve extra whipped cream, double the ingredients.
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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.