Celebrate Easter with a Spring-Inspired Chocolate Bundt Cake

Celebrate Easter with a Spring-Inspired Chocolate Bundt Cake

Easter is the perfect time to indulge in a sweet treat, and what better way to celebrate than with a decadent Chocolate Easter Bundt Cake! Combining the rich, velvety goodness of Wickedly Welsh Chocolate with a hint of fresh orange zest, this cake is a showstopper for your Easter table. With its pastel decorations and a sprinkle of edible flowers, this Bundt cake brings all the springtime charm you need for your holiday celebrations. Whether you’re gathering with family or hosting an Easter brunch, this cake will be the star of the show, adding a touch of elegance and a whole lot of flavour to your festivities!

Ingredients:

  • For the cake:

    • 200g Wickedly Welsh Devilishly Dark Chocolate (or Moreish Milk Chocolate for a creamier flavour)

    • 250g unsalted butter, at room temperature

    • 200g caster sugar

    • 100g light brown sugar

    • 3 large eggs

    • 1 tsp vanilla extract

    • Zest of 1 orange (for a springy citrusy lift)

    • 240g plain flour

    • 50g cocoa powder

    • 1 tsp baking powder

    • 1/2 tsp baking soda

    • 1/4 tsp salt

    • 240ml buttermilk (or regular milk with a squeeze of lemon juice for extra zest)


  • For the Easter decoration:

    • 100g Wickedly Welsh Milk Chocolate (for drizzling)

    • Fresh spring flowers (edible flowers like violets, pansies, or lavender)

    • Shredded coconut 

    • Pastel-coloured sprinkles or edible glitter for extra sparkle

    • Lightly toasted crushed almonds or walnuts (optional for texture and flavour)


Instructions:

  1. Preheat the oven: Set the temperature to 180°C (160°C fan) or 350°F. Grease and flour a Bundt pan to ensure a smooth release of your cake.

  2. Melt the chocolate: Break the Wickedly Welsh Dark Chocolate into pieces and melt it using a double boiler or microwave. Stir until smooth and set aside to cool slightly.

  3. Prepare the batter:

    • In a large bowl, cream together the butter, caster sugar, and light brown sugar until light and fluffy.

    • Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest for a fresh, citrusy note.

    • Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add these dry ingredients in two parts, alternating with the buttermilk. Start and end with the dry ingredients.

    • Gently fold in the melted Wickedly Welsh Chocolate until the batter is smooth and shiny.

  4. Bake the cake: Pour the batter into your prepared Bundt pan and smooth the top. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

  5. Make the chocolate drizzle: While the cake is cooling, melt the Wickedly Welsh Milk Chocolate. Once smooth, drizzle it generously over the cooled cake.

  6. Decorate for spring:

    • Once the drizzle has set, decorate the top of the Bundt cake with mini Easter eggs in pastel or bright colours for a spring vibe.

    • Sprinkle lightly toasted shredded coconut around the edges to mimic soft spring grass, or dust the top of the cake with it for a ‘snowy’ Easter effect.

    • Add fresh edible flowers like violets, pansies, or lavender to give your cake a delicate, floral touch.

    • For extra sparkle, dust with pastel-coloured sprinkles or edible glitter.

  7. Serve and celebrate: Slice the cake and enjoy the perfect combination of rich chocolate and bright, refreshing citrus notes. This cake is the perfect treat for your Easter table!

 

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