The glazed Easter bundt cake is a soft and aromatic dessert enriched with dark chocolate glaze and chocolate eggs. The recipe is really simple, the base is very quick, in a few minutes you will obtain a soft and smooth yogurt batter. A quick alternative to more complex desserts like the Neapolitan pastiera or the dove cake, perfect for Easter and Easter Monday breakfast.
For the glaze, I used cream and dark chocolate with a teaspoon of glucose (if you don’t use it, you can replace it with a little seed oil) to make it shinier; I then drizzled it with a spoon over the cold cake, completed it with chocolate eggs and colorful sprinkles, and obtained a delicious, quick dessert perfect for the whole family.
Try other Easter desserts too:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 393.97 (Kcal)
- Carbohydrates 54.05 (g) of which sugars 31.99 (g)
- Proteins 5.92 (g)
- Fat 18.17 (g) of which saturated 5.97 (g)of which unsaturated 8.88 (g)
- Fibers 1.58 (g)
- Sodium 30.25 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup potato starch
- 3/4 cup sugar
- 1/3 cup peanut oil
- 2 eggs (medium)
- 1 1/2 tbsp orange juice
- 1 tsp orange zest (grated, I used the zest of half an orange)
- 1 tsp vanilla extract
- 1 packet baking powder
- 2/3 cup Greek yogurt
- 3 1/2 oz 50% dark chocolate
- 1/4 cup liquid fresh cream
- 2 tsp glucose (if you don't have it, you can replace it with a teaspoon of seed oil)
- 8 sugar-coated chocolate eggs
- 1 tbsp colorful sprinkles
- 2 tsp butter
- 1 tbsp all-purpose flour
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Sieve
- 1 Bundt cake pan 9.5 inches in diameter, use an 8.5-inch pan if you want it taller
- 1 Small bowl
- 1 Cutting board
Steps
Put the eggs in a bowl, add the sugar and mix well with the whisk, add the Greek yogurt, oil, vanilla, and orange zest, incorporating everything until you get a well-emulsified mixture.
Sift the flour and potato starch with the baking powder in the other bowl.
Gradually pour the liquid ingredients into the bowl with the dry ingredients, mixing them with the whisk. You should get a homogeneous batter.
Pour the mixture into the buttered and floured bundt cake pan.
Bake the cake in a preheated static oven at 356°F for about 25/30 minutes.
Perform the toothpick test to check the doneness, extend the cooking time by a few minutes if necessary.
If the cake surface tends to darken too much, cover it with aluminum foil.The glazed Easter bundt cake is ready, let it cool completely before decorating.
Chop the dark chocolate into small pieces.
Pour the cream into a small pot, add the glucose, and heat it until it almost boils. Turn off the heat, add the dark chocolate, and stir until completely melted. The glaze is ready.
Let it rest for 5 minutes before using it.
Place the bundt cake on a plate, and with a spoon, distribute the glaze over the cake, covering the top and letting it drizzle slightly.
Wait 10 minutes then place the sugar-coated chocolate eggs and colorful sprinkles on top.
The glazed Easter bundt cake is ready to be served.
Advice
Storage
The dark chocolate-glazed Easter bundt cake keeps at room temperature for 3/4 days, store it under the appropriate glass dome.
In case of high temperatures, store it in the fridge and leave it at room temperature for 30 minutes before serving.
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