Mini Egg Chocolate Bundt Cake

Rich, chocolatey and just so pretty! This Mini Egg Chocolate Bundt Cake will make anyone smile if you serve them a big hunk of this during your Easter celebrations (or any time for that matter). There’s a dense chocolate base that gets body from both butter and cream cheese. To add that chocolate oomph, there’s both cocoa powder and lots of crushed mini eggs – a classic for Easter around these parts. Who wants some?

Hey peeps! <—-see what I did there?  ‘Peeps’, ya know, cause it’s an Easter recipe! Remember those marshmallow confections popular around this time of year? Yes? No?  Ok, moving on….totally nerding it out, aren’t I?  Just go with it!  So, I’ve collaborated again with some awesome fellow food bloggers and we’re bringing you all things Easter (well, Easter themed food that is).  All their links are below and it’s definitely recommended you check ’em out if you want some inspiration for your festivities.  Heads up – the recipes are gonna make you hungry!

Growing up, we didn’t really do egg hunts.  It wasn’t our thing, ya know? However, I do remember that we regularly boiled eggs (or mom did) and we dyed them with food colouring and perhaps decorated.  That was always fun (and sometimes messy, which is a big part of the fun, am I right?).  And we even had cute little boiled egg holders, shaped like little characters, maybe a chick or bunny.  But I couldn’t really go there; the thought of placing that egg in the holder and just free forming it with the knife, cracking it open with the chances of shell going everywhere?!  I go crazy just thinking about it.  Nope.  Fully peel, fully rinse. Then, inspect…and inspect again. No shell is the way to go.  Hey, that should be my motto!  But, shells on dem candy mini eggs?  Sure thing!  No pleasing me, is there, lol ???

Every year I remember my grandparents giving me and my brother a chocolate Easter egg.  It was this big hollow milk chocolate egg and my Nan would have our name put on each one.  It would be done with icing sugar and we loved it.  I’m not sure if you can even get those any more.  Did you guys have those?

Chocolate Easter Cake with Leftover Candy

I’m not a stranger to bundt cakes.  I make ’em all the time.  They are just too easy to whip up, you’re left with loads of cake and, plus, they taste delicious!  One of my favourites around here is a Cranberry, Lemon, White Chocolate and Coconut Cake.  And mini eggs around Easter?  I stock pile ’em.  And nothing beats when they go on sale for 50% off or more after the holiday….hehehe.  So, being a bundt cake fan AND mini egg fan, I decided to combine the two – winner winner, bundt cake dinner or, um, dessert<—–you get the picture.

The mini eggs in this bundt cake blend into the batter much like chocolate chips would; they add to the chocolate flavour, but aren’t in your face, if ya know what I mean.   I have little self control around this candy.  I pop them like they are going out of style.  But, they are so good.  And, they even smell delicious.  Do you know what I’m talking about?

This cake is rich, dense and, honestly, not too sweet.  I drizzled a simple glaze on top and threw some sprinkles on their for the fun factor, but that is totally optional.  The cake is absolutely delicious without it!  Duh.

Confession time (I feel like I’ve been doing that a lot lately) – I tend to get a little excited when I have to ‘drizzle’ anything or get a little squirt bottle in my hands.  I just want to go crazy and let out my artistic side.  The drizzle on this cake is not exactly perfect, but was certainly fun to do and that’s what matters, doesn’t it? In retrospect, I could have been a little more delicate with the drizzle, but que sera sera.  Once that icing was on there, there was no turning back.  Just roll with it, sista, I say.  It still tastes delicious!

This Mini Egg Chocolate Bundt Cake requires, yes requires, a nice big glass of milk to go along with.  Cake + Milk = BFFS.  Now, wine also goes good with chocolate, but, then again, wine pretty much goes good with anything.  Your choice. 

So, tell me, what did you do growing up to celebrate Easter?  What do you do now?  I’d love to hear about it!

Until next time, take care and chit chat again soon!  And have yourself a wonderful Easter!

P.S. If you missed my last post, you can check it out here.

P.P.S If you think this Mini Egg Chocolate Bundt Cake will make your belly happy too, please be sure to hit that little PIN button.  Many thanks, you guys! XO

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Mini Egg Chocolate Bundt Cake

Rich, chocolatey and just so pretty!  This Mini Egg Chocolate Bundt Cake will make anyone smile if you serve them a big hunk of this during your Easter celebrations (or any time for that matter).  There's a dense chocolate base that gets body from both butter and cream cheese.  To add that chocolate oomph, there's both cocoa powder and lots of crushed mini eggs - a classic for Easter around these parts.  Who wants some?

Course Dessert

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour 30 minutes

Servings 1 cake

Author Dawn Coombs

Ingredients

Mini Egg Chocolate Bundt Cake

• 1.5 cup all purpose flour
• 2 tsp baking powder
• 2/3 cup cocoa powder
• 1/2 tsp salt
• 1.5 cup crushed mini eggs
• 1 package cream cheese -softened
• 1 cup unsalted butter
• 3/4 cup sugar
• 1.5 tsp vanilla extract
• 3 eggs -I used large
• Pam -for greasing pan

Glaze (optional)

• 1/2 cup icing sugar
• 1 tbsp unsalted butter -melted
• 1/4 tsp vanilla extract
• 2 tsp milk -I used 2%
• 1/4 tsp red food colouring -optional
• sprinkles -optional

Instructions

Mini Egg Easter Bundt Cake

• In a bowl combine flour, baking powder, cocoa powder, salt and crushed mini eggs. Lay to one side. Spray bundt pan with Pam. Preheat oven to 325F.
• In a stand mixer combine cream cheese and butter. Blend until smooth and creamy, about 3-4 minutes.
• Add sugar to cream cheese/butter mixture and mix about 1-2 minutes.
• Add vanilla to cream cheese/butter mixture and mix about 30 seconds.
• Add eggs, one at a time, to cream cheese/butter mixture and blend until just combined.
• Add flour to cream cheese/butter mixture and blend until just combined, about 1-2 minutes.
• Pour mixture into prepared pan and bake for about 50 minutes or until wooden skewer inserted comes out clean. Cool on wire rack in pan for about 30-40 minutes before removing to cool completely.
• Drizzle with glaze and decorate with sprinkles (if using). Enjoy!

Glaze

• Combine all ingredients in mini food processor (or small bowl), with the exception of sprinkles, and mix until thoroughly combined and smooth. Drizzle over cake.

Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood!