A beautifully textured and delicious bundt cake subtly flavoured with Easter spices and containing a little dried fruit. This recipe for spicy chocolate and orange Easter bundt cake is swirled with two differently flavoured and coloured batters which gives additional interest when the cake is cut. Topped with chocolate drizzle.
Well I am pleased to report that I managed to get this Easter bundt cake, which I made for friends on Good Friday, 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.
Spicy Chocolate and Orange Easter Bundt Cake
Although this spicy chocolate and orange bundt makes an excellent Easter cake, I actually wanted it for Good Friday. This meant I needed flavours to reflect a hot cross bun.
The upshot of this was two batters based on the first bundt cake I made: 1) chocolate and cinnamon and 2) blood orange (appropriate for Easter I thought), sultana and coriander. I alternated the batters in the bundt tin to create a swirly effect.
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’ve stated ground cinnamon in the recipe, however, so never fear.
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 exactly what I wanted to achieve.
Ever since seeing half cut creme eggs with fillings oozing out all over the internet, I knew I wanted to do something similar to decorate my Easter cake. I used some creme eggs and some caramel ones 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.
Other Bundt Cake Recipes You Might Like
- Fig & mincemeat Christmas bundt cake
- Grapefruit & honey almond cake
- Irish apple cake
- Lemon caraway seed cake
- Malted chocolate bundt cake
- Pumpkin cake with orange and spices
Sharing
This spicy chocolate and orange Easter bundt cake is my entry to this month’s We Should Cocoa challenge. Rachel Cotterill is kindly hosting. 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.
Finally I’m sharing this Easter bake with Sew White for #CookBlogShare.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this spicy chocolate and orange Easter bundt cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Please share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more Easter recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Easter Bundt Cake. PIN IT.
Easter Bundt Cake – The Recipe
Spicy Chocolate Easter Orange Bundt
Ingredients
- 30 g sultanas
- 1 organic orange zest & juice (I used a blood orange)
- 240 g unsalted butter – softened
- 260 g golden caster sugar (I used cardamom flavoured sugar)
- 4 large eggs
- 100 g ground almonds
- 230 g flour half wholemeal, half white
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- ½ tsp ground coriander
- 2 tbsp cocoa powder
- 2 tbsp warm water
- ½ tsp ground cinnamon (I used 1 drop cinnamon extract)
- 2 tbsp natural yoghurt
Chocolate Drizzle
- 50 g golden caster sugar ( I used cardamom flavoured sugar)
- 50 ml water
- 60 g dark chocolate (70%)
- 10 g unsalted butter
- 8-16 chocolate mini eggs of choice for decoration optional
Instructions
- Grate the orange rind into a large mixing bowl.1 organic orange
- Place the sultanas in a small bowl and squeeze over the orange juice. Cover and leave for at least 20 minutes.30 g sultanas
- 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.240 g unsalted butter – softened, 260 g golden caster sugar, 4 large eggs
- Sieve in the ground almonds, flour, baking powder and bicarb and stir until just combined.100 g ground almonds, 230 g flour, 2 tsp baking powder, ¼ tsp bicarbonate of soda (baking soda)
- Spoon half the mixture into the bowl with the orange zest. Add the coriander together with the sultanas and juice and stir until just combined.½ tsp ground coriander
- 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.2 tbsp cocoa powder, 2 tbsp warm water, ½ tsp ground cinnamon, 2 tbsp natural yoghurt
- Spoon heaps of alternating batter into a greased bundt mould or tin. Bake at 180℃ (160℃ fan, 350℉, Gas 4) 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.
Chocolate Drizzle
- 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.50 g golden caster sugar, 50 ml water, 60 g dark chocolate, 10 g unsalted butter
- Place the cooled cake onto a serving plate. Drizzle the chocolate sauce over the cake and decorate with the eggs, halved or whole.8-16 chocolate mini eggs of choice for decoration
Sisley White says
Oh wow! A cream egg Bundt cake! Now you’ve got my attention. I can’t wait to try this.
Choclette says
Hahahaha, well they’re only on the top, but I think maybe they ought to be inside too.
bob says
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
Choclette Blogger says
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 – it sort 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.
Choclette Blogger says
Oh and I really want to see your homemade caramel eggs.
Brogan says
Now that’s what I call an Easter cake! It looks the part and I bet it tastes just as good! xxx
Choclette says
Thanks Brogan, it really was very good 🙂
Jibber JabberUK says
What an amazing combination of flavours and great decoration too. Thanks for linking up with this month’s ‘Love Cake’.
Choclette says
Thanks Ness, I wouldn’t want to miss your cake linky 😉
Charlene F says
Oh my life, this cake looks sooooo delicious. I love the creme eggs on top, the flavour combinations and the stunning pic x
Choclette says
Thanks Charlene. I’m not sure why, but the broken eggs seem to make everything more appealing.
Bintu @ Recipes From A Pantry says
The addition of ground coriander is very interesting. I would love a taste of this.
Choclette says
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.
Tina Anand says
Your easter bundt cake looks delicious! I love chocolate with spices and the choc-orange combo, so this cake would be perfect for me.
Choclette says
Thanks Tina. The cake works really well without any topping at all for a slightly less indulgent treat.
Sylvia F. says
What a great combination Choclette! You’re truly are a chocolate genius 😉
Choclette says
Thank you Sylvia, that’s very kind of you 🙂
London Unattached says
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!
Choclette says
Oh no Fi, you didn’t look at this on your fast day did you? That’s my trick 😉
Katie says
Wow that looks so impressive and decadent. Love the way the mini eggs are ozzing the filling.
Choclette says
Thanks Katie. The intention was for the eggs to ooze, but not all of them behaved properly.
Kate@whatkatebaked says
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!
Choclette says
Thanks Kate. The one piece didn’t last very long on arrival, but at least they got the full impact.
Karen S Booth says
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!
Choclette says
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.
Mummy Mishaps says
yum yum get in my tum! that looks amazing x
Choclette says
Hehe, it’s the fact it stays in the tum that bothers me 😉
Phil in the Kitchen says
I love that spicing with the chocolate. Just what I want at this time of year. Indulgent and delicious.
Choclette says
Well indeed Phil, we do have to let go sometimes 😉
Jacqueline Meldrum says
That looks amazing Choclette. True food porn! Or should we call it cake porn.
Choclette says
Yes, you’ve got it. A new category for cake porn is needed!
Leslie says
Are those Cadbury eggs?! I want one!! This looks great!
Choclette says
They are indeed Leslie – they lend themselves to this sort of decoration beautifully.
Jo says
Fantastic decoration, I love all the oozy eggs and the glossy chocolate sauce. Glad to hear the cake arrived in one piece too!
Choclette says
Thank Jo, having occasions to celebrate is such a good excuse for making a blow out cake.
politelybeingme says
this looks yummy!
Choclette says
Thank you – it was 🙂
The Caked Crusader says
Love, love, love how you have decorated this cake – so original!
Choclette says
Thank you CC, you’ve put a big smile on my face 🙂
ellie c says
Oh yum! This looks like an amazing cake and the flavours sound lovely.
Choclette says
Thank you Ellie 🙂
Nayna Kanabar says
This brundt cake looks amazing with all that chocolate running off it. Its chocoholics.
Choclette says
Haha Nayna, there is at least one chocoholic in this household 😉
Rachel Cotterill says
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.
Choclette says
Thanks Rachel. Creme egg baking really seems to have come into its own this year.
Lou, Eat Your Veg says
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!
Choclette says
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.
Vohn's Vittles says
Drool!! That looks amazing Choclette & how clever to make it hot-cross-bun-like! Vohn x
Choclette says
Thanks Vohn, they were a little more subtle than you generally find in hot cross buns, but it worked very well I thought.
Boo Roo and Tigger Too says
Oh my that looks delicious
Choclette says
Thank you – it all disappeared rather quickly 😉
Hannah Hearsey says
That looks so amazing – The oozy caramel eggs are just perfect!
Choclette says
Thanks Hannah. Now thinking I need to make a chocolate caramel cake so I can use more of those caramel eggs.
belleau kitchen says
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
Choclette says
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.