Description
This decadent Chocolate Easter Bundt Cake combines rich cocoa and espresso powder in a moist chocolate cake, topped with a luscious homemade chocolate whipped cream. Perfectly festive with Lindt mini gold bunnies and chocolate mini eggs, this elegantly decorated cake makes a delightful centerpiece for Easter celebrations.
Ingredients
Dry Ingredients
- 1 1/4 Cups 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 granulated sugar
Wet Ingredients
- 1/2 Cup heavy cream
- 1/3 Cup milk
- 1/3 Cup vegetable oil
- 1 Teaspoon vanilla extract
- 3 eggs (lightly beaten)
Chocolate Whipped Cream
- 1/2 Cup whipping cream (plus an additional 3 tablespoons)
- 2/3 Cup milk chocolate (chopped)
Decorations
- 5 or 10 Lindt mini gold bunnies (depending on whether you want one per slice)
- Chocolate mini eggs
Instructions
- Make the Chocolate Whipped Cream: Over a double boiler, place a heat-proof bowl with the 1/2 cup whipping cream and gently heat without boiling. Add the chopped milk chocolate and let sit for 2–3 minutes. Stir gently with a spatula until smooth and fully melted, avoiding whisking to prevent air incorporation. Remove from heat, cover tightly with plastic wrap, and cool at room temperature before refrigerating for 3–4 hours or overnight.
- Preheat and Prepare the Pan: Preheat the oven to 325°F (163°C) and position a rack in the center. Lightly mist a 6-cup Bundt pan with baking spray and set aside.
- Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, Dutch-process cocoa powder, espresso powder, baking powder, and baking soda. Add salt and granulated sugar, then whisk to combine thoroughly.
- Combine Wet Ingredients: Add the heavy cream, milk, vegetable oil, vanilla extract, and lightly beaten eggs to the dry mixture. Begin folding the wet ingredients into the dry gently with a spatula. Once mostly combined, use a whisk to finish mixing, taking care not to over-whisk to keep the batter tender.
- Pour and Bake: Pour the batter evenly into the prepared Bundt pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center emerges clean. Baking time may vary slightly; 50 minutes is typical when using a cake strip for even baking.
- Cool the Cake: Remove the pan from the oven and allow the cake to cool completely in the pan. Once cooled, invert the cake onto a serving plate carefully to avoid breaking.
- Whip the Chocolate Cream: Chill a mixing bowl and whisk attachment in the freezer for 15 minutes before whipping. Using an electric mixer on low speed, whip the chilled chocolate cream mixture gently. Gradually increase speed every 30 seconds until reaching high speed. Continue whipping until stiff peaks form, approximately 5 to 8 minutes.
- Frost and Decorate: Transfer the chocolate whipped cream to a piping bag fitted with an open star tip (Wilton 6B). Pipe decorative blobs evenly around the Bundt cake. Garnish the top with Lindt mini gold bunnies and scatter chocolate mini eggs around for a festive Easter presentation.
Notes
- Using Dutch-process cocoa powder gives a richer chocolate flavor and works well with baking soda and espresso powder.
- The espresso powder enhances the chocolate’s depth without imparting a coffee taste.
- Do not over-whisk the cake batter to maintain a tender crumb.
- Let the cake cool fully before removing from the pan to prevent sticking or breaking.
- Chilling the bowl and whisk helps achieve perfectly whipped chocolate cream.
- Make chocolate whipped cream a day ahead for best texture and flavour.
- If you want a bunny with each slice, use 10 Lindt mini gold bunnies; 5 bunnies make a nice minimalist decoration for the whole cake.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
