A classic Easter Bundt cake with chocolate flakes. It has a wonderful vanilla flavour, a lovely texture and is easy to prepare. Perfect not only for Easter, but all year round.
Ingredients for the stracciatella bundt cake:
- 250 g butter
- 1 cup caster sugar
- 4 large eggs
- 1¾ baking powder
- 300 g plain flour
- 2 tsp vanilla extract or 1 teaspoon vanilla flavor
- 125 ml (½ cup milk
- 60 – 70 g milk or dark chocolate, grated
All ingredients should be at room temperature.
Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs one at a time, beating well after each addition (the batter may curdle slightly at this stage, but this will not affect the finished cake). Add the vanilla and mix to combine. Sift together the flour and baking powder. Add to the batter alternately with the milk, mixing gently with a spatula until just combined. Fold in the grated chocolate.
Prepare a 2-litre Bundt tin: grease it with butter, dust lightly with flour and shake out the excess. Spoon the batter into the tin and level the top.
Bake at 160°C for 45–50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool, then pour over the chocolate glaze.
Ingredients for the chocolate glaze:
- 30 ml whipping cream
- 60 g dark chocolate, chopped
Heat the whipping cream in a small saucepan over medium heat until it just begins to simmer. Remove from the heat, add the chopped chocolate and set aside for 2 minutes. Stir until smooth and glossy.
Enjoy!
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