<\/p>\n

\n

A light, moist and delicately crumbly chocolate Easter cake with a hint of cardamom. This is a great recipe if you don\u2019t enjoy creaming butter \u2013 here, it\u2019s simply melted. That said, there\u2019s 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 \u2013 and the flavour won\u2019t disappoint, I promise :).<\/em><\/p>\n<\/blockquote>\n

Ingredients for chocolate easter bundt cake:<\/span><\/p>\n

\n
• 5 large eggs<\/li>\n
• 1\u00bc to 1\u00bd cups caster sugar<\/li>\n
• 1 cup plain flour<\/li>\n
• \u2153 cup cornflour<\/li>\n
• \u2153 cup cocoa powder<\/li>\n
• 200 g butter<\/li>\n
• 1 heaped teaspoon baking powder<\/li>\n
• 2 teaspoons ground cardamom (optional)<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Grease and flour a 2.1-litre Bundt tin, tapping out any excess flour.<\/p>\n

  In a mixing bowl, beat the eggs (whole, not separated) with the sugar on high speed until pale, thick and fluffy \u2013 the mixture should triple in volume. This will take about 7 – 10 minutes with a stand mixer or 10\u201315 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.<\/p>\n

  Bake at 160 – 170\u00b0C 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.<\/p>\n

  Ingredients for chocolate glaze:<\/span><\/p>\n

  \n
  • 80 ml double cream<\/li>\n
  • 80 g dark chocolate chips or chopped dark chocolate<\/li>\n<\/ul>\n

    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.<\/p>\n

    Decorate as desired.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    A light, moist and delicately crumbly chocolate Easter cake with a hint of cardamom. It\u2019s based on a classic sponge-style cake made with potato starch (with a few tweaks \u2013 swapping the flours and adding cocoa). This is a great option if you don\u2019t enjoy creaming butter<\/p>\n","protected":false},"author":1,"featured_media":6836,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,50,81],"tags":[334,96,107,104],"duration":[],"tag_group":[],"class_list":["post-6835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-chocolate-cakes","category-easter","tag-cardamom","tag-chocolate","tag-cocoa-powder","tag-double-cream"],"acf":[],"yoast_head":"\n