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.
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.
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.
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 Twitter, Facebook, Instagram or Pinterest.
Easter Bundt Cake – The Recipe
Spicy Chocolate Easter Orange Bundt
- 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
- Grate the orange rind into a bowl.
- Place the sultanas in a small bowl and squeeze over the orange juice. Cover and leave for at least 20 minutes.
- 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.
- Sieve in the ground almonds, flour, baking powder and bicarb and stir until just combined.
- 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.
- 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.
- 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.
- 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.
- Place the cooled cake onto a serving plate. Drizzle the chocolate sauce over the cake and decorate with the eggs, halved or whole.