Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Spicy Chocolate and Orange Easter Bundt Cake – We Should Cocoa #44

Easter Bundt

Bundt, Easter | 20th April 2014 | By

Well I am pleased to report that the chocolate Easter bundt cake I made for friends on Good Friday, made it up to Dartmoor in one piece. The day was wonderfully sunny and I have no wish to complain about that. But I was concerned that the heat in the car would cause the chocolate to melt and the Easter eggs to slide off the top. I insulated the cake as best I could with blankets and all was well. We had it for tea, sitting out in the garden and it was glorious, all of it – the garden, the sun, the view, the company and the cake.

 
Easter Bundt Cake

As this was an Easter cake, but going to be eaten on Good Friday, I wanted the flavours to reflect a hot cross bun. So I made two batters based on the first bundt I made: 1) chocolate and cinnamon and 2) blood orange (appropriate I thought), sultana and coriander. I’d recently been sent some Holy Lama cinnamon extract to try out, so I used this in the cake rather than ground cinnamon. I shall be reviewing the extract at a later date, but I can report it worked very well. The flavours were all there, but not overly strong, which is what I had wanted to achieve.

 
Creme Egg Cake

Ever since seeing half cut creme eggs with fillings oozing out all over the place at Belleau Kitchen and Lavender and Lovage, I knew I wanted to do something similar to decorate my Easter cake. I used a variety of mini eggs and was pleased with just how effective they were. I drizzled the bundt with a rich and glossy chocolate sauce which not only added to the flavour, but held the eggs in place too.

This is my entry to this month’s We Should Cocoa challenge, which is kindly being guest hosted by Rachel Cotterill. She has chosen an Easter theme, so do please send anything chocolatey you’ve prepared which has a celebratory spring or Easter slant. Entries need to be with her by midnight on 25th April.

Perhaps not surprisingly, Easter is also the theme for Love Cake over at JibberJabberUK this month, so I’m sending it in that direction too.

Another suitable challenge this month is Lets Cook Sweet Treats for Easter over at Simply Food.

And I’m also sharing this with #recipeoftheweek over at A Mummy Too.

Strangely Calendar Cakes over at Dolly Bakes also has the theme of Easter Bakes this month, so I’m entering this one too.

Well I couldn’t really leave this out of the Super Mega Easter Round-Up over at Alice Megan could I?

 

 

 

Spicy Chocolate Easter Orange Bundt
Serves 12
A beautifully textured and delicious bundt cake subtly flavoured with Easter spices and containing a little dried fruit. The cake is swirled with two differently flavoured and coloured batters giving additional interest when the cake is cut.
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Prep Time
50 min
Cook Time
45 min
Total Time
1 hr 35 min
Prep Time
50 min
Cook Time
45 min
Total Time
1 hr 35 min
Ingredients
  1. 30g sultanas
  2. 1 organic orange – zest & juice (I used a blood orange)
  3. 240g unsalted butter
  4. 260g caster sugar (I used cardamom flavoured sugar)
  5. 4 large eggs
  6. 100g ground almonds
  7. 230g flour – half wholemeal, half white
  8. 2 tsp baking powder
  9. ¼ tsp bicarbonate of soda
  10. ½ tsp freshly ground coriander
  11. 1 heaped tbsp cocoa powder
  12. 2 tbsp warm water
  13. ½ tsp ground cinnamon (I used 1 drop cinnamon extract)
  14. 1 heaped tbsp yogurt
  15. 50g caster sugar ( I used cardamom flavoured sugar)
  16. 50ml water
  17. 60g dark chocolate (70%)
  18. 10g unsalted butter
  19. 8-16 chocolate mini eggs of choice for decoration
Instructions
  1. Grate the orange rind into a bowl.
  2. Place the sultanas in a small bowl and squeeze over the orange juice. Cover and leave for at least 20 minutes.
  3. Cream the butter and sugar until light and fluffy. Then beat in the eggs, one by one, adding a little of the flour if necessary to prevent curdling.
  4. Sieve in the ground almonds, flour, baking powder and bicarb and stir until just combined.
  5. Spoon half the mixture into the bowl with the orange rind. Add the coriander together with the sultanas and juice and stir until just combined.
  6. Mix the water and cocoa to make a paste and add to the remaining batter along with the cinnamon and yogurt. Stir until just incorporated.
  7. Spoon heaps of alternating batter into a greased bundt mould or tin. Bake at 180℃ for about 45 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool completely.
  8. Pace the 50 ml of water and 50g of sugar in a pan and place on a low heat stirring until the sugar has dissolved. Simmer for 3 minutes then take off the heat and allow to cool a little. Add the chopped chocolate and stir until melted, then add the butter and stir until smooth.
  9. Place the cooled cake onto a serving plate. Drizzle the chocolate sauce over the cake and decorate with the eggs, halved or whole.
Notes
  1. Cuts 12-16 slices, depending on generosity of the slice.
Tin and Thyme http://tinandthyme.uk/

Comments

  1. Leave a Reply

    belleau kitchen
    20th April 2014

    Now when I first saw this I had no idea about the Hot Cross Bun aspect… You’re an evil chocolate genius C. What a brilliant idea for two amazing flavours to marble together into one cake. Gawguss!! have a wonderful Easter x

    • Leave a Reply

      Choclette
      20th April 2014

      As long as I get the genius accolade, I can cope with the evil – I think! You can probably tell I’m rather taken with this method of bundt making; it works so incredibly well.

    • Leave a Reply

      Choclette
      20th April 2014

      Thanks Hannah. Now thinking I need to make a chocolate caramel cake so I can use more of those caramel eggs.

    • Leave a Reply

      Choclette
      20th April 2014

      Thanks Vohn, they were a little more subtle than you generally find in hot cross buns, but it worked very well I thought.

  2. Leave a Reply

    Rachel Cotterill
    20th April 2014

    Those sound like amazing flavours. And I’ve been seeing all the creme egg decorations everywhere, this year, too – they’re super cute. I love the idea of all the spices, too, along with the chocolate.

    • Leave a Reply

      Choclette
      20th April 2014

      Thanks Rachel. Creme egg baking really seems to have come into its own this year.

  3. Leave a Reply

    Nayna Kanabar
    20th April 2014

    This brundt cake looks amazing with all that chocolate running off it. Its chocoholics.

  4. Leave a Reply

    Lou, Eat Your Veg
    20th April 2014

    Truly magnificent Choclette! I adore your fabulous choice of flavourings, how very inventive, and it looks incredible too. I’ve also been drooling at all the Cadbury’s Cream Egg cakes that have appeared this year, what fun!

    • Leave a Reply

      Choclette
      20th April 2014

      There really have been some wonderful Easter recipes this year Lou and I’m hoping this is one of them – although the cake did disappear very quickly.

  5. Leave a Reply

    ellie c
    20th April 2014

    Oh yum! This looks like an amazing cake and the flavours sound lovely.

  6. Leave a Reply

    Jo
    20th April 2014

    Fantastic decoration, I love all the oozy eggs and the glossy chocolate sauce. Glad to hear the cake arrived in one piece too!

    • Leave a Reply

      Choclette
      20th April 2014

      Thank Jo, having occasions to celebrate is such a good excuse for making a blow out cake.

    • Leave a Reply

      Choclette
      22nd April 2014

      They are indeed Leslie – they lend themselves to this sort of decoration beautifully.

  7. Leave a Reply

    Karen S Booth
    21st April 2014

    What a BRILLIANT combination of flavours and I am so pleased the cake made it in one piece too! LOVE the spiced hot cross bun element to this cake, as Dom said, your are an evil genius! LOL!

    • Leave a Reply

      Choclette
      22nd April 2014

      Thanks Karen *buffs nails*! I was hugely relieved the cake arrived as intended as it just wouldn’t have looked the same with the eggs and ganache topping lying in a pool of melted goo at the bottom of the plate.

  8. Leave a Reply

    Kate@whatkatebaked
    21st April 2014

    I’ve no doubt your friends were very relieved to hear this cake made it in one piece! A brilliant twist on a delicious seasonal treat. Happy Easter!

    • Leave a Reply

      Choclette
      22nd April 2014

      Thanks Kate. The one piece didn’t last very long on arrival, but at least they got the full impact.

  9. Leave a Reply

    Katie
    21st April 2014

    Wow that looks so impressive and decadent. Love the way the mini eggs are ozzing the filling.

    • Leave a Reply

      Choclette
      22nd April 2014

      Thanks Katie. The intention was for the eggs to ooze, but not all of them behaved properly.

  10. Leave a Reply

    London Unattached
    21st April 2014

    Choclette, PLEASE stop. It’s just as well I wouldn’t have a hope of making a masterpiece like this…or I’d be tempted!

    • Leave a Reply

      Choclette
      22nd April 2014

      Oh no Fi, you didn’t look at this on your fast day did you? That’s my trick 😉

  11. Leave a Reply

    Sylvia F.
    21st April 2014

    What a great combination Choclette! You’re truly are a chocolate genius 😉

  12. Leave a Reply

    Tina Anand
    21st April 2014

    Your easter bundt cake looks delicious! I love chocolate with spices and the choc-orange combo, so this cake would be perfect for me.

    • Leave a Reply

      Choclette
      22nd April 2014

      Thanks Tina. The cake works really well without any topping at all for a slightly less indulgent treat.

    • Leave a Reply

      Choclette
      22nd April 2014

      Yes, I found out a few years ago that a lot of traditional British fruit bakes used coriander and I’ve seen it in HCB recipes. With it’s citrus tones, I thought it would work well – and it did, although it was quite subtle.

  13. Leave a Reply

    Charlene F
    23rd April 2014

    Oh my life, this cake looks sooooo delicious. I love the creme eggs on top, the flavour combinations and the stunning pic x

    • Leave a Reply

      Choclette
      27th April 2014

      Thanks Charlene. I’m not sure why, but the broken eggs seem to make everything more appealing.

  14. Leave a Reply

    Jibber JabberUK
    28th April 2014

    What an amazing combination of flavours and great decoration too. Thanks for linking up with this month’s ‘Love Cake’.

  15. Leave a Reply

    Brogan
    28th April 2014

    Now that’s what I call an Easter cake! It looks the part and I bet it tastes just as good! xxx

  16. Leave a Reply

    bob
    3rd March 2015

    is there a standard size for a bundt tin, if not which size did you use, really want to try this with homemade caramel eggs

    • Leave a Reply

      Choclette Blogger
      4th March 2015

      I don’t actually know the answer to this Bob. Mine is a silicone mould rather than a tin one and it doesn’t state the capacity, but you can add as little or as much as you like. I’ve made various sizes – to sorts of get wider as it goes down so you can make a small one, a middle sized one or a huge one and they all look in proportion.

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