Chocolate Easter Bundt Cake
Rich, moist chocolate Bundt cake with coffee, vanilla, and the cutest Easter bunny toppings. Perfect for spring celebrations!
Servings: 10
Equipment
- Saucepan Medium
- Bundt Pan 6-Cup
- Electric Mixer or Stand Mixer
- Pastry Bag with Open Star Tip (Wilton 6B or Similar)
Ingredients
For the Cake Batter:
- 1 1/4 Cups all-purpose flour
- 1/3 Cups cocoa powder Dutch-process
- 1/2 Teaspoon espresso powder
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1 Cup granulated sugar
- 1/2 Cup heavy cream
- 1/3 Cup milk
- 1/3 Cup vegetable oil
- 1 Teaspoon vanilla extract
- 3 eggs lightly beaten
For the Chocolate Whipped Cream:
- ½ cup whipping cream plus 3 tablespoons
- 2/3 Cup milk chocolate
Toppings:
- 5 or 10 Lindt mini gold bunnies depending if you want one bunny per cake slice or not
- chocolate mini eggs
Instructions
Make the Chocolate Whipped Cream:
- Over a double boiler, in a heat-proof bowl, heat the heavy whipping cream without letting it boil.
- 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. Don't 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.
Make the Cake:
- Preheat the oven to 325°F. Position a rack in the center.
- 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 and whisk until combined.
- Add the wet ingredients: heavy cream, milk, oil, vanilla extract, and lightly beaten eggs. Start to fold with a spatula and once the batter is almost mixed, continue to mix with the whisk without over-whisking.
- Pour the batter into the prepared cake tin.
Bake the Cake:
- 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 (at 30-second intervals) until you reach the highest speed and whip until stiff peaks form. It will take 5 to 8 minutes. Note: The batch is small so a small stand mixer will work, otherwise an electric hand mixer.
Frost and Decorate the Cake:
- 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.
Notes
Bundt cake pan: I used an aluminum 6-cup Bundt cake pan with an 8-inch diameter. This cake tin is also called a giant donut cake pan, a savarin mold, or a ring cake pan.
Buy enough bunnies: The cake is decorated with 5 bunnies. If you serve this cake to children, buy extra bunnies so you can have a chocolate bunny for each slice.
Make all the whipped cream: You will probably have extra whipped cream left over, but a smaller quantity would be difficult to whip up.
Chill the bowl: When making the chocolate frosting, it’s best to chill the bowl and beaters first so everything is cold. This makes it quicker and easier to whip.
Whip the frosting: You can use a stand mixer or an electric mixer to make the chocolate frosting.
Piping bag tip: I recommend a Wilton 6B open star tip or similar.
Buy enough bunnies: The cake is decorated with 5 bunnies. If you serve this cake to children, buy extra bunnies so you can have a chocolate bunny for each slice.
Make all the whipped cream: You will probably have extra whipped cream left over, but a smaller quantity would be difficult to whip up.
Chill the bowl: When making the chocolate frosting, it’s best to chill the bowl and beaters first so everything is cold. This makes it quicker and easier to whip.
Whip the frosting: You can use a stand mixer or an electric mixer to make the chocolate frosting.
Piping bag tip: I recommend a Wilton 6B open star tip or similar.
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
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