This Easter you need to try my chocolate bundt cake easter nest. It’s a moist chocolate chip bundt cake topped cooked in a Nordicware tin, with rich chocolate truffle frosting topped sculpted into an Easter nest with mini eggs and sprinkles.
I love chocolate and I have wanted to make a chocolate bundt cake UK for a while and thought I would have a go. I was so impressed with the results as were my friends and family who helped see it consumed in record time.
It is a chocoholic dream. It could be a simple bundt as below but you could make it an Easter bundt cake with the chocolate ganache and mini eggs just takes it to the next level.
Why you’ll love this Chocolate Bundt Cake recipe
I love chocolate soya milk, it tastes like a chocolate milkshake, so I thought I’d try using it in the cake. For this Chocolate Bundt cake UK, I used cocoa powder as well to boost the chocolate flavour I wanted.
Even without the ganache on top, the chocolate bundt cake looks amazing. The cake on its own is beautifully chocolatey and perfect to eat straight away. This nordic ware tin produces beautiful cakes straight from the tin.
It makes for the perfect Easter Sunday dessert. Creating the gorgeous ganache nest makes this Easter nest bundt cake a beautiful table centrepiece after your roast lamb.
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
This recipe for a chocolate bundt cake calls for lots of chocolate, in lots of different forms. The rich cocoa powder in the cake mix, the white and dark chocolate chips and your favourite melted chocolate in the ganache. It might sound like overkill but when it’s all combined in the cake it is incredible. A heavenly chocolate bundt cake.
It’s no secret that I am the no. 1 fan of mini eggs. Making an Easter nest bundt cake is the perfect excuse to buy more mini eggs to decorate the top with. You’ll need a good handful which leaves a few for taste testing!
Soya chocolate milk
This is by no means a dairy-free bundt cake, especially with all the chocolate. But the Alpro soya chocolate milk is so creamy it’s perfect for the chocolate bundt cake. It’s slightly thicker than cow’s milk.
How to make Chocolate Bundt Cake – step by step
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
- Start by greasing your bundt tin well. This is really important.
- Then you’ll want to mix your butter and sugar together until light and fluffy. Then you should add in your eggs one at a time. Mixing in between.
- Once this is all mixed in, add in your soya chocolate milk and stir until fully combined.
- Weigh out your dry ingredients (flour, bicarbonate of soda, salt and cocoa powder) and sieve them into your mixture and mix together.
- Pour half your chocolate bundt cake mix into the greased bundt tin.
- Mix the chocolate chips into the other half of the cake batter and then pour this into the cake tin too.
- Bake until fully cooked but not dry and then allow to cool in the tin before decorating with the chocolate ganache and mini eggs.
- Make the ganache by melting down the chocolate in a ban Marie (in a bowl over a pan of boiling water) along with the butter and cream.
- Once it’s fully melted, leave the ganache mixture to cool and thicken so it is malleable enough to spread on top of the cooled bundt cake.
- Top the easter nest bundt cake with mini eggs and get ready to serve!
Chocolate Bundt Cake Top Tips
I love having my first slice when it’s still warm. If you want to add the ganache topping wait until it is cold other wise the ganache will melt.
Use sprinkles to decorate your chocolate easter nest bundt cake. I used mini white chocolate stars, they look cute and are easy to use, meaning all the family can help with the decoration.
Chocolate bundt cakes make for the perfect dessert and in my opinion, are best served after a hearty roast dinner on Sunday. The creamy chocolate ganache pairs perfectly with soft flavourful sponge.
If you choose to serve your bundt cake warm from the oven (another wonderful option by the way), then instead of decorating with thick chocolate ganache I recommend pouring over a little cream.
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I used the stained glass bundt tin by Nordic Ware – You need a 9, 10 or 12-cup bundt tin. This was a 9-cup tin but it did rise out a little bit.
Substitutions and variations
Black Forrest Bundt Cake
Add cherries and some more dark chocolate to your cake mix and then decorate the top of your black forest bundt cake with whipped cream rosettes.
White Chocolate Bundt Cake
Instead of using dark chocolate chips in your cake mix and ganache, try using light and creamy white chocolate chips. They make for a gorgeously sweet and creamy cake and the white chocolate ganache is sunning atop the baked bundt cake.
Easter Bundt Cake
At this time of the yearI’ve got chocolate Easter eggs coming out of my ears! Using them to decorate your Easter bundt cake is a great idea! You can either melt them down into the ganache or break them into chocolate shards and decorate the top of your chocolate bundt cake.
Storing / Making ahead of time options
Bundt cakes are best when enjoyed freshly baked. They are light, moist and perfect for an Easter Sunday Dessert.
You can make your chocolate bundt cake a day before you’re ready to serve it and simply decorate it just prior to serving. Creating the ganache Easter bundt cake nest takes some time and may go hard in the fridge so best kept in an air-tight container in the cupboard if you have any leftovers.
Easter nest bundt cake FAQS
What is so special about bundt cake?
Bundt cakes are baked in a special tin with fluted sides, it looks stunning even prior to decoration. It is also slightly denser than a normal sponge cakes, making the flavours richer.
How do you keep a bundt cake moist?
You keep a bundt cake moist by not over-baking your chocolate bundt cake, as an over-baked cake will dry out. It’s also important to follow a recipe for a chocolate bundt cake as this will ensure the ingredients ratios are correct.
Should I wait for my bundt cake to cool before removing from pan?
Yes, you should wait for your bundt cake to be almost completely cooled before removing it from the bundt tin. This will help ensure all your cake comes out of the tin and doesn’t get stuck.
What’s the difference between a Bundt cake and a regular cake?
The main difference between a bundt cake and a regular cake is the tin it is cooked in. Bundt cakes are cooked in beautifully shaped tins giving them their distinct look. Normal cakes are lighter, less dense and usually have a more traditional circle shape.
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Chocolate Bundt Cake Easter Nest
- 220 g (7.75 oz) unsalted butter
- 440 g (2.2 cups) caster sugar
- 4 (4) medium eggs
- 380 g (3. cups) plain flour / all purpose flour
- ½ tsp (0.5 tsp) bicarbonate of soda
- tiny pinch of salt
- 100 g (1.16 cups) cocoa powder
- 350 g (1.4 cups) Alpro soya chocolate milk
- 50 g (1.75 oz) dark chocolate chips
- 50 g (1.75 oz) white chocolate chips
- 300 ml (300 ml) double cream / heavy cream
- 300 g (1.75 cups) milk chocolate
- 2 teaspoons (2 teaspoons) unsalted butter
- chocolate eggs I used 200g mini eggs for this cake
- Preheat the oven to 160ºC fan / gas mark 4/ 356ºF.
Grease the Bundt tin
- Greasing the bundt tin well is so important.
- Melt a tablespoon of butter in short bursts in the microwave. (Use the same butter that you are using in the cake).
- Paint butter into the Bundt tin with a pastry brush. Then dust it with plain flour which helps to find any places on the tin I’ve missed to grease. Repeat if you find anywhere that isn't greased.
Making the chocolate bundt cake
- In the mixer or by hand cream together the butter and sugar until fluffy.
- Add the eggs one at a time. Mix between additions.
- Add the Alpro chocolate soya milk into the butter/sugar/egg mixture and mix well.
- In a separate bowl measure out and sieve the flour, bicarbonate of soda, salt and cocoa powder together.
- Mix the flour/cocoa powder mixture in slowly until all the flour has disappeared.
- Put half the mixture in the tin.
- In the remaining half of the mixture, add in the chocolate chips. (The chocolate chips will sink so adding them to the top half will stop them from sinking to the bottom and ruining the decorative bundt shape)
- Add the second half of the mix to the tin. Gently tap the Bundt tin onto the work surface to release any large air bubbles.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.
- Be patient and allow the cake to cool for 20-30 minutes in the tin before turning out.
Decorating the chocolate Bundt cake
- Allow the cake to cool before icing.
- Place the chocolate, cream and butter into a bowl and place over hot water (don't let the bottom of the bowl touch the water) and allow the mix to melt together. Keep it on a low heat to allow it to melt slowly.
- When it's all melted and mixed together, leave to cool and thicken for 20 minutes for a maluable chocolate that you can spread over the top. If you want it thicker, leave it for longer. It will firm up.
- Once it's ready spread it over the cool cake and decorate it with chocolate eggs and sprinkles.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Originally published February 2014 – updated March 2023