Soft Chocolate Bundt Cake with Leftover Easter Eggs: Zero Waste, Total Delicacy: You know that post-Easter scene where every cabinet hides a poorly wrapped piece of chocolate egg?
Great, it’s time to stop pretending that “you’ll just eat a little piece every now and then” and turn that sugary disaster into a bundt cake that will likely disappear faster than you took to beat the eggs. A “pantry-saving” recipe that makes your conscience and palate happy, and miraculously makes recycled chocolate seem like a sophisticated decision.
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Days
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter Monday
Ingredients
Before you start, let’s make sure we have everything we need. The ingredients for this recipe are simple and you probably already have them in your pantry – or scattered between shelves next to that half-melted chocolate bunny. Take note and prepare the ingredients at room temperature: it’s the secret to a smooth batter and perfect texture.
- 2 cups all-purpose flour
- 1/3 cup potato starch (or cornstarch)
- 3/4 cup whipping cream (not whipped)
- 3/4 cup sugar
- 3 eggs
- 1 tbsp baking powder (for desserts)
- 3.5 oz milk chocolate (from chocolate eggs)
- 1 pinch salt
- as needed vanilla (vanilla bean seeds)
Tools
This is the perfect dessert for:
When you want to seem like someone who has everything under control (spoiler: no).
When you need to offer something to guests who invited themselves over.
When you’re looking for a legitimate excuse to have a giant cake for breakfast.
It’s soft, fragrant, and with chocolate pieces that melt halfway through each bite like your last neurons after a Zoom meeting.
Steps
Preparing this bundt cake is easy and requires few steps: it’s the classic “put everything together and the oven does the magic” recipe. Following this procedure, you’ll get a soft, fragrant cake with that touch of chocolate that instantly creates a festive mood (even if it’s Tuesday and you’re still in pajamas). Take 15 minutes to prepare it, the rest will be done by the aroma invading the kitchen.
1. Break the chocolate into irregular pieces and put it in the fridge. No, not to eat it, for the recipe.
2. Sift the flour, potato starch, and baking powder into a bowl..
3. In another bowl beat the eggs, sugar, salt, and vanilla seeds.
4. Add the dry ingredients alternating with the liquid cream. If it becomes too thick, pour in a little milk and mix with a spatula until you get a smooth and lump-free batter.5. Add the chilled chocolate and mix well until you get a well-blended batter.
6. Pour into a greased and floured 9-10 inch pan. Or use release spray.
7. Bake at 350°F for 30-40 minutes. If the skewer comes out clean, it can be taken out of the oven.
8. Let cool for 10 minutes before unmolding to avoid the tragedy of the bundt cake that “commits suicide.”
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Store for 3-4 days under a glass dome. Or inside your stomach, in less time.
Mix dark and milk chocolate if you feel like an artist.
Add orange zest if you want to impress your mother-in-law.
Serve with powdered sugar or vanilla cream if you feel like going overboard.
Soft Chocolate Bundt Cake with Leftover Easter Eggs
FAQ (Frequently Asked Questions)
Can I use whipped cream?
No. Please. DON’T do it. It’s a trap. The cream must be liquid. Like your sense of time after Easter.
Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate is perfect if you want a more intense flavor. You can also mix it with milk chocolate to balance sweetness and depth.
Can I substitute liquid cream with another ingredient?
You can replace it with whole yogurt or whole milk, but the result will be slightly different in terms of softness and moisture. Cream gives a particularly fluffy texture.
Can I make this recipe without eggs?
Theoretically yes, but you would have to use substitutes like yogurt, ripe banana, or a “vegan egg” (mix of water, oil, and baking powder). However, the texture will change significantly.
Can the bundt cake be frozen?
Yes, it can be frozen. Wrap it well in cling film and then in a freezer bag. It keeps for about 2 months. Thaw at room temperature.
How do I know if it’s cooked without burning it?
After 30 minutes, do the skewer test: insert it into the center of the cake, it should come out dry. If it comes out dirty, cook for another 5-10 minutes checking at short intervals.
Can I use a different pan than a bundt pan?
Sure. Even a classic cake pan is fine, as long as the diameter is similar (9-10 inches). Baking times may vary slightly, so keep an eye on the oven.
Is it suitable for children?
Absolutely yes. It’s a simple cake with basic ingredients. If you use only milk chocolate, it will also be very appreciated for its sweet and soft taste.
What type of vanilla is best to use?
Vanilla bean seeds provide a more authentic aroma, but you can safely use vanilla extract or vanillin if that’s what you have available.
Why chill the chocolate in the fridge before adding it to the batter?
To prevent it from completely melting during baking. This way, small pieces will remain that can be felt when bitten, improving texture and flavor.
Can this cake be made lighter?
You can slightly reduce the sugar and use plant-based cream, but the result will be a bit less fluffy and rich. It’s a “recovery” cake, but also a little comfort: it’s okay every once in a while.
