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Spicy Chocolate and Orange Easter Bundt Cake

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.

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.

Spiced Chocolate & Orange Easter Bundt 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 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.

Creme Egg Cake

Sharing

This spicy chocolate and orange Easter bundt cake is my entry to this month’s We Should Cocoa challenge. It’s 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.

Easter Bundt Cake. PIN IT.

Easter Bundt Cake swirled with both chocolate and orange flavoured batters and topped with chocolate ganache and mini Easter eggs

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 or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Easter Bundt Cake – The Recipe

5 from 1 vote
Easter Bundt Cake swirled with both chocolate and orange flavoured batters and topped with chocolate ganache and mini Easter eggs
Spicy Chocolate Easter Orange Bundt
Prep Time
50 mins
Cook Time
45 mins
Total Time
1 hr 35 mins
 
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.
Course: Afternoon Tea, Dessert
Cuisine: British
Keywords: birthday cake, bundt, chilli chocolate, Easter, easter eggs, orange
Servings: 12 people
Author: Choclette
Ingredients
  • 30 g sultanas
  • 1 organic orange – zest & juice (I used a blood orange)
  • 240 g unsalted butter
  • 260 g 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
  • ½ tsp freshly ground coriander
  • 1 heaped tbsp cocoa powder
  • 2 tbsp warm water
  • ½ tsp ground cinnamon (I used 1 drop cinnamon extract)
  • 1 heaped tbsp yogurt
  • 50 g 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
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.
Recipe Notes

Cuts 12-16 slices, depending on generosity of the slice.

53 Comments

  1. belleau kitchen

    20th April 2014 at 12:45 pm

    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

    Reply
    • Choclette

      20th April 2014 at 3:40 pm

      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.

      Reply
  2. Hannah Hearsey

    20th April 2014 at 1:37 pm

    That looks so amazing – The oozy caramel eggs are just perfect!

    Reply
    • Choclette

      20th April 2014 at 3:44 pm

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

      Reply
  3. Boo Roo and Tigger Too

    20th April 2014 at 2:17 pm

    Oh my that looks delicious

    Reply
    • Choclette

      20th April 2014 at 3:45 pm

      Thank you – it all disappeared rather quickly 😉

      Reply
  4. Vohn's Vittles

    20th April 2014 at 2:41 pm

    Drool!! That looks amazing Choclette & how clever to make it hot-cross-bun-like! Vohn x

    Reply
    • Choclette

      20th April 2014 at 4:41 pm

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

      Reply
  5. Rachel Cotterill

    20th April 2014 at 3:04 pm

    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.

    Reply
    • Choclette

      20th April 2014 at 4:52 pm

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

      Reply
  6. Nayna Kanabar

    20th April 2014 at 3:33 pm

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

    Reply
    • Choclette

      20th April 2014 at 4:55 pm

      Haha Nayna, there is at least one chocoholic in this household 😉

      Reply
  7. ellie c

    20th April 2014 at 4:48 pm

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

    Reply
  8. Lou, Eat Your Veg

    20th April 2014 at 4:04 pm

    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!

    Reply
    • Choclette

      20th April 2014 at 4:58 pm

      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.

      Reply
  9. The Caked Crusader

    20th April 2014 at 4:16 pm

    Love, love, love how you have decorated this cake – so original!

    Reply
    • Choclette

      20th April 2014 at 4:59 pm

      Thank you CC, you’ve put a big smile on my face 🙂

      Reply
  10. politelybeingme

    20th April 2014 at 7:12 pm

    this looks yummy!

    Reply
  11. Jo

    20th April 2014 at 7:03 pm

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

    Reply
    • Choclette

      20th April 2014 at 7:26 pm

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

      Reply
  12. Leslie

    20th April 2014 at 9:59 pm

    Are those Cadbury eggs?! I want one!! This looks great!

    Reply
    • Choclette

      22nd April 2014 at 12:01 pm

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

      Reply
  13. Phil in the Kitchen

    20th April 2014 at 9:58 pm

    I love that spicing with the chocolate. Just what I want at this time of year. Indulgent and delicious.

    Reply
    • Choclette

      22nd April 2014 at 12:00 pm

      Well indeed Phil, we do have to let go sometimes 😉

      Reply
  14. Jacqueline Meldrum

    20th April 2014 at 10:50 pm

    That looks amazing Choclette. True food porn! Or should we call it cake porn.

    Reply
    • Choclette

      22nd April 2014 at 1:19 pm

      Yes, you’ve got it. A new category for cake porn is needed!

      Reply
  15. Mummy Mishaps

    21st April 2014 at 7:21 am

    yum yum get in my tum! that looks amazing x

    Reply
    • Choclette

      22nd April 2014 at 1:20 pm

      Hehe, it’s the fact it stays in the tum that bothers me 😉

      Reply
  16. Karen S Booth

    21st April 2014 at 8:33 am

    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!

    Reply
    • Choclette

      22nd April 2014 at 1:22 pm

      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.

      Reply
  17. Kate@whatkatebaked

    21st April 2014 at 9:18 am

    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!

    Reply
    • Choclette

      22nd April 2014 at 1:24 pm

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

      Reply
  18. Katie

    21st April 2014 at 9:33 am

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

    Reply
    • Choclette

      22nd April 2014 at 1:24 pm

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

      Reply
  19. London Unattached

    21st April 2014 at 10:11 am

    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!

    Reply
    • Choclette

      22nd April 2014 at 1:25 pm

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

      Reply
  20. Sylvia F.

    21st April 2014 at 11:49 am

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

    Reply
    • Choclette

      22nd April 2014 at 1:26 pm

      Thank you Sylvia, that’s very kind of you 🙂

      Reply
  21. Tina Anand

    21st April 2014 at 5:14 pm

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

    Reply
    • Choclette

      22nd April 2014 at 1:27 pm

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

      Reply
  22. Bintu @ Recipes From A Pantry

    22nd April 2014 at 7:44 am

    The addition of ground coriander is very interesting. I would love a taste of this.

    Reply
    • Choclette

      22nd April 2014 at 1:29 pm

      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.

      Reply
  23. Charlene F

    23rd April 2014 at 6:32 pm

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

    Reply
    • Choclette

      27th April 2014 at 1:36 pm

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

      Reply
  24. Jibber JabberUK

    28th April 2014 at 10:08 am

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

    Reply
    • Choclette

      29th April 2014 at 8:44 am

      Thanks Ness, I wouldn’t want to miss your cake linky 😉

      Reply
  25. Brogan

    28th April 2014 at 7:05 pm

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

    Reply
    • Choclette

      29th April 2014 at 8:45 am

      Thanks Brogan, it really was very good 🙂

      Reply
  26. bob

    3rd March 2015 at 7:56 pm

    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

    Reply
    • Choclette Blogger

      4th March 2015 at 7:32 pm

      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.

      Reply
    • Choclette Blogger

      4th March 2015 at 7:33 pm

      Oh and I really want to see your homemade caramel eggs.

      Reply

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