Easter Chocolate Cake – Mini Egg Bundt

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.

Easter Chocolate Cake Bundt // GoodEggFoodie

Can’t wait for Easter weekend so I can make another one of these babies!

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! Easter Chocolate Cake Bundt // GoodEggFoodie

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.

Easter Chocolate Cake Bundt // GoodEggFoodie

Extreme squishy middle close up

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.

Easter Chocolate Cake Bundt // GoodEggFoodie

I reckon I could have got a few more in on each layer…

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!

Easter Chocolate Cake Bundt // GoodEggFoodie

Those Galaxy Golden Eggs are so damn shiny!

Chocolate Easter Cake

Prep Time: 20 minutes

Cook Time: 1 hour

1 hour, 20 minutes


Chocolate Easter Cake

Celebrate Easter with this glorious chocolate Bundt cake which is dotted with mini eggs inside.


  • Caster (superfine) sugar- 250g
  • Soft dark brown sugar- 100g
  • Unsalted butter-350g + little more for tin
  • Large eggs- 5 lighted beaten
  • Plain (all purpose) flour - 280g
  • Cocoa powder - 70g
  • Baking powder- 1.5 tsp
  • Freshly made and cooled espresso/ strong instant coffee- 4 tbsp
  • Mini eggs - at least one bag
  • To decorate (optional)
  • Mini eggs of choice
  • Cocoa powder
  • Approx 20-30g chocolate


  1. Preheat oven to 170c - ensure shelf is in middle not at the top.
  2. Make the coffee and give time to cool.
  3. Prep your Bundt tin. Melt a knob of butter over a gentle heat and brush over the inside of your tin. Dust all over with cocoa powder and place upside down for the excess to drop out while you make the cake.
  4. Cream together the butter and sugars until soft and light - five minutes in a stand mixer or with a hand whisk. Scrape down the bowl if needs be.
  5. Add around a third of the egg, beating slowly, followed by a dessert spoon / spatula full of flour and repeat until you have added all of the flour, cocoa and baking powder.Again, scrape the bowl if needs be. Everything needs to be well mixed.
  6. Add the coffee and mix slowly until just combined.
  7. Using a large spoon or spatula, add approximatley one third of the mixture to the tin. Drop mini eggs on top, then add another third, then mini eggs and then the final mixture. I pushed some eggs in after the final layer and poked them down so they didn't stick out and burn. Smooth over the top and drop twice on the worktop to remove any air bubbles.
  8. Pop in the over for around 1 hour or until a skewer or cake tester comes out clear.
  9. Leave to cool in the tin for around 20 minutes, before carefully upturning onto a cooling rack.
  10. To decorate, melt a small amount of chocolate in a bain marie or a bowl over hot water. Stick mini eggs into the chocolate and arrange on top of the cooled cake as you wish. Dust with cocoa powder, or even icing sugar if you wish.


If you don't have a Bundt tin, cook in a large round cake tin, 23-25cm and check after around 40-45 mins. You could drizzle the cake with melted chocolate or caramel sauce to make it even more indulgent.

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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.Easter Chocolate Cake Bundt // GoodEggFoodie

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

chocolate egg bundt / SHE-EATS

Posted by Claire

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes. A foodie with exceptional taste! Always looking for the best food and drink producers from far and wide. Chocolate brownie queen. Judge: International Cheese Awards. Cheese fiend! Travel lover. What better way to discover new food, than to travel to it. Massive fan of The Archers. Crazy cat lady and proud. NW England / Manchester / UK Twitter & Insta: She_Eats_Blog Facebook: SheEatsBlog


  1. I’m in awe of this beauty! Chocolate cake has always been my baking nemesis but I’m feeling brave. As much as I admire them, I don’t own a bundt tin so this may be the perfect excuse to buy one soon. Thank you for sharing, I shall let you know how I get on with it! (unless it goes wrong, then I’ll be crying on the kitchen floor haha)
    Lisa Valentine recently posted…The Crystal Maze Experience Comes To Manchester!My Profile

    • I am so glad you like it 🙂
      Don’t fear the bundt honestly. It is really robust and doesn’t need a lot of butter to ensure it just slides out. My last Bundt was an £11 steal at TK Maxx- they are usually £40 so take a look as I have had a Lidl one before and that did stick. Can’t wait to see the pics… cx

  2. This looks like such a good cake Claire. I have a beautiful bargain bunt tin from Aldi which makes beautiful looking cakes, but sadly they sometimes come out a bit dry. I can see I’m going to have to play about with the recipe and see if I can crack it. Any tips for moistness?

    • Chocolate cake can be dry…and dries out quicker too I find. So add moisture like the coffee here or maybe milk (ooh chocolate milk!) And eat when very fresh! Thanks for stopping by x

  3. Those eggs top it off very nicely! I never would have thought of swopping butter for greek yoghurt in brownies, will give that a try x #desertislanddish

  4. Oh bother, I missed your Desert Island linky again this month and I did mean to enter. Bundts are brilliant for making a cake look good without having to go to too much effort. Yours looks fabulous. The golden eggs are just so classy. I didn’t see any for sale over Easter, but I’ve seen a few on the net. As for Daim eggs, I’m completely gutted to have missed those!

    Thanks for sharing with We Should Cocoa.

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