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–+ servings
Chocolate Easter Bundt Cake

Irresistibly Moist Chocolate Easter Bundt Cake Recipe

This Chocolate Easter Bundt Cake is rich, moist, and perfect for celebrating spring gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour or cake flour for lighter texture
  • 3/4 cup Dutch-process cocoa powder or natural cocoa if needed
  • 1 teaspoon Espresso powder reduce to 1/4 teaspoon for milder taste
  • 1 teaspoon Baking powder ensure it's fresh for best results
  • 1 teaspoon Baking soda check for freshness
  • 1 cup Granulated sugar brown sugar can add moisture
  • 1 cup Heavy cream coconut cream can be used for dairy-free
  • 1 cup Milk any type of milk will do
  • 1/2 cup Vegetable oil or melted butter
  • 1 teaspoon Vanilla extract alcohol-free is a great alternative
  • 3 Eggs or flax eggs for vegan option
For the Chocolate Whipped Cream
  • 1 cup Whipping cream ensure it's cold
  • 4 ounces Milk chocolate dark chocolate can provide a richer flavor
For Decoration
  • 4 Chocolate bunnies mini ones are ideal
  • 1 cup Mini chocolate eggs for festive decoration

Equipment

  • 6-cup Bundt pan
  • Mixing bowl
  • electric mixer
  • Double Boiler
  • Piping bag

Method
 

Step‑by‑Step Instructions
  1. Prepare Chocolate Whipped Cream: Melt heavy cream with chopped milk chocolate in a double boiler over simmering water until smooth. Cool slightly, then refrigerate for 3-4 hours or overnight.
  2. Make the Cake Batter: Preheat oven to 325°F (163°C), grease Bundt pan. Sift dry ingredients in a large bowl; whisk wet ingredients in another. Fold wet into dry until combined.
  3. Bake the Cake: Pour batter into Bundt pan and bake for 45-50 minutes. Check doneness with a toothpick. Let cool in the pan for 10-15 minutes before inverting onto a rack.
  4. Whip the Cream: Chill mixing bowl and whisk for 15 minutes. Whip cold chocolate cream until stiff peaks form.
  5. Frost the Cake: Once cooled, pipe whipped chocolate cream onto the cake. Decorate with chocolate bunnies and mini chocolate eggs.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 16gSaturated Fat: 10gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 5IUCalcium: 6mgIron: 10mg

Notes

Chill mixing bowl and beaters for better volume while whipping the cream. Ensure baking ingredients are fresh for best results.

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