Chocolate easter bundt cake

A light, moist and delicately crumbly chocolate Easter cake with a hint of cardamom. This is a great recipe if you don’t enjoy creaming butter – here, it’s simply melted. That said, there’s one crucial step: whipping the eggs and sugar until light and airy, just like for a sponge cake, then gently folding in the dry ingredients and butter. The result is well worth the effort – and the flavour won’t disappoint, I promise :).

Ingredients for chocolate easter bundt cake:

• 5 large eggs
• 1¼ to 1½ cups caster sugar
• 1 cup plain flour
• ⅓ cup cornflour
• ⅓ cup cocoa powder
• 200 g butter
• 1 heaped teaspoon baking powder
• 2 teaspoons ground cardamom (optional)

All ingredients should be at room temperature. Grease and flour a 2.1-litre Bundt tin, tapping out any excess flour.

In a mixing bowl, beat the eggs (whole, not separated) with the sugar on high speed until pale, thick and fluffy – the mixture should triple in volume. This will take about 7 – 10 minutes with a stand mixer or 10–15 minutes with a hand mixer. It should fall in a ribbon when lifted. Mix the flour, cornflour, cocoa, cardamom (if using) and baking powder, then sift directly into the egg mixture. Gently fold together with a spatula until just combined. Meanwhile, melt the butter. Pour the hot (but not boiling) butter into the batter and fold gently until fully incorporated. Pour the batter into the prepared tin.

Bake at 160 – 170°C for about 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and, after a few minutes, turn out onto a serving plate to cool.

Ingredients for chocolate glaze:

• 80 ml double cream
• 80 g dark chocolate chips or chopped dark chocolate

Heat the cream until almost boiling, then remove from the heat. Add the chocolate and leave for 2 minutes, then stir until smooth. Allow to thicken slightly before pouring over the cake.

Decorate as desired.

Enjoy!