I am pretty new to the Bundt game – got my first tin about 18 months ago and didn’t use it much after a gross chocolate and red wine experience *shudders*. But then I got a couple of bargain ones in TK Maxx and started to use them all, but always using other people’s recipes. I wanted to make an Easter chocolate cake so it was time to take the plunge with my own recipe.
I decided that you can’t really go wrong with pound cake for Bundt tins, they are properly robust cakes which should hold their shape well. I scaled down from actual pound/lb measurements as I didn’t think the tin needed so much, and frankly was scared of all that butter!
As a side note, I often replace half of butter with a quarter measurement of greek yoghurt. It works perfectly in brownies (better than all butter in fact) and cookies (so long as you chill before cooking). But I did the same in a sponge cake last week and it was vile – I had to chuck it in the recycling bin. So I wasn’t taking that risk here, and hey it is something of an Easter treat.
I also used a mix of caster sugar and dark brown soft sugar – the dark sugar giving some depth and dampness to the cake, and was careful not to add too much cocoa so as not to dry it out. Coffee is always a good idea in chocolate cake in my opinion, and I don’t like coffee! But I think it helps bring out the cocoa. If you really don’t want to add it, add milk – it does need the moisture.
I am really chuffed with how it has turned out: the cake is tasty and moist, and the shape of the tin is really well defined. I do think that this square Bundt is my favourite. In fact I think I could have added a few more mini eggs in so I will do that when I make it again for Easter weekend.
Can we talk about these Galaxy golden eggs. How shiny are they? I’ve seen a lot on Easter bakes on Instagram – they are the years ‘it egg’! They were too pretty to put in the cake, but they are a star topping for sure. They are tasty too – a bit crunchy in the middle and creamy like a Galaxy bar. Again, had to try just one (ahem!) for quality control!
In the meantime I have stashed away the cake for hubby’s birthday – he can take it to work on Monday and out of temptations way. And I have plans for some brownies in a similar vein for my Clandestine Cake Club birthday party next weekend- I will share them too if they come out half as well as this has.
I am entering this cake in to April’s Desert Island Dish which is now live – pop over and share your fave Easter recipe with me.
Also where do you stand on mini eggs: are you old school sugar shell or so you like some of the new ones like the Galaxy and Diam Bar ones that are hanging around? Proper big issues being discussed here folks!
I am linking up with….
We Should Cocoa linky from Tin & Thyme