Easter Bundt nest
Moist and rich, this chocolate cake is bound to be a crowd-pleaser at any gathering.
Serves 12. Prep 25 mins • Cook 1 hr
- 100g cocoa powder
- 200ml boiling water
- 350g self-raising flour
- 1/2tsp baking powder
- 1/2tsp bicarbonate of soda
- 1/2tsp salt
- 400g caster sugar
- 3 medium eggs, beaten
- 150ml soured cream
- 2tsp vanilla extract
- 275g butter, softened
- 1 Flake, crumbled, to decorate
- Mini chocolate eggs, to decorate
For the ganache:
- 70g dark chocolate, chopped
- 150ml double cream
You will need:
2.36ltr Bundt tin (we used one made by Nordic Ware), greased and dusted with cocoa powder
1 Heat the oven to 160C Fan/Gas 4. Put the cocoa powder in a bowl, add the boiling water and stir until smooth.
2 In a separate bowl, mix the flour with the baking powder, bicarbonate of soda, salt and sugar.
3 Add the eggs, soured cream, vanilla extract and butter to the cocoa mixture. Beat for 1 min using an electric whisk.
4 Gradually add the egg/cocoa mixture to the flour mix, whisking well after each addition. Pour this mixture into the Bundt tin and bake for 1 hr. Let it cool in the tin for 10 mins, then turn out onto a wire rack.
5 For the ganache, melt together the dark chocolate and cream. Mix until smooth, then drizzle over the Bundt. Decorate with the Flake and mini eggs.
Per serving: 588 cals, 34g fat, 21g sat fat, 62g carbs
TIP: Ensure that you only allow the Bundt to cool for 10 mins in the tin, as leaving it any longer will make it harder to release
Cinnamon cruffins
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