Ingredients
For the Cake
- 300 g unsalted butter or baking spread, softened
- 300 g caster sugar
- 5 large eggs
- 150 ml milk (any kind)
- 250 g self-raising flour
- 50 g cocoa powder
- 1 tsp baking powder
For the Ganache
- 150 g milk chocolate
- 100 ml double cream
For Decoration
- 150 g Mini Eggs
- 1 Flake bar, crushed
Instructions
- Prepare the Bundt Tin: Preheat your oven to 160°C fan/350°F/Gas Mark 4. Melt 5 g of butter and brush it thoroughly inside the bundt tin using a pastry brush, making sure to cover all the crevices. Then sift cocoa powder inside the tin, tapping out any excess over the sink.
- Make the Sponge Batter: In a mixing bowl, cream together the softened butter (or baking spread) and caster sugar using an electric mixer for about 3 minutes until the mixture is fluffy and light.
- Add Eggs and Milk: Beat in the eggs one at a time and pour in the milk; mix until fully incorporated.
- Incorporate Dry Ingredients: Gently fold or whisk in the self-raising flour, cocoa powder, and baking powder just until no flour streaks remain, being careful not to overmix.
- Bake the Cake: Pour the batter evenly into the prepared bundt tin and smooth the top. Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the tin for 10 minutes. Then, place a cooling rack on top of the tin, invert it to release the cake, and remove the tin. Let the cake cool completely on the rack.
- Prepare the Ganache: Place the milk chocolate and double cream in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Continue microwaving in 10-second bursts, stirring between intervals until smooth and fully melted. Allow the ganache to cool and thicken—putting it in the fridge and stirring regularly helps speed this up.
- Decorate the Cake: Pour the ganache evenly over the cooled cake. Scatter Mini Eggs across the top and sprinkle with crushed Flake bar for a festive finish.
Notes
- Ensure all the ingredients are at room temperature for best mixing results.
- Use a sieve to evenly distribute cocoa powder inside the tin to prevent sticking and create a nice crust.
- Check cake doneness by testing with a skewer; it should come out clean or with a few moist crumbs.
- The ganache will thicken as it cools; refrigerate briefly if necessary but stir regularly to maintain spreadability.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
