Stracciatella bundt cake

It is a classic Easter bundt cake with chocolate flakes. It has a wonderful vanilla taste and a nice texture and is easy to prepare. It is recommended not only for Easter but for all year round.

Ingredients for the stracciatella bundt cake:

• 250 g butter
• 1 cup caster sugar
• 4 large eggs
• 1 and 3/4 tsp baking powder
• 300 g plain flour
• 2 tsp vanilla extract or 1 teaspoon vanilla flavor
• 125 ml (half a cup) milk
• 60 – 70 g milk or dark chocolate, grated

All ingredients should be at room temperature.

Cream the butter and the sugar together in a bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition (the batter will curdle slightly at this step, but it won’t make any difference to the finished cake). Add vanilla and mix. Add the sifted flour, baking powder and milk, and stir with a spatula until combined. Add grated chocolate and stir carefully with a spatula.

Prepare bundt tin (with a capacity of 2 litres), butter and sprinkle with flour, shake off the excess flour. Spoon in the batter and level the top with a spoon.

Bake at 160ºC for 45 – 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven, cool, then pour over the chocolate glaze.

Ingredients for the chocolate glaze:

• 30 ml whipping cream 30% or 36%
• 60 g dark chocolate, chopped

Heat the whipping cream in a small saucepan over medium heat until it is almost boiling. Remove from the heat, add chopped chocolate, and then put away for 2 minutes. After this time, mix until smooth and glossy. Allow the glaze to cool slightly before pouring over a cake.

Enjoy!