Description

This rich and moist Chocolate Bundt Cake combines deep cocoa flavors enhanced with espresso powder and vanilla, resulting in a tender crumb. Topped with luscious, silky chocolate whipped cream and decorated with charming chocolate bunnies and mini eggs, it creates a beautiful and indulgent dessert perfect for any special occasion or spring gathering.

Ingredients

For the Cake Batter:

1 1/4 Cups all-purpose flour
1/3 Cups Dutch-process cocoa powder
1/2 Teaspoon espresso powder
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
1 Cup granulated sugar
1/2 Cup heavy cream
1/3 Cup milk
1/3 Cup vegetable oil
1 Teaspoon vanilla extract
3 eggs, lightly beaten

For the Chocolate Whipped Cream:

1/2 Cup heavy whipping cream, plus 3 tablespoons
2/3 Cup milk chocolate, chopped

Toppings:

5 or 10 Lindt mini gold bunnies (depending on slices)
Chocolate mini eggs

Cook Mode Prevent your screen from going dark

Instructions

Make the Chocolate Whipped Cream: Place a heat-proof bowl over a double boiler and gently heat the heavy whipping cream, ensuring it does not boil. Add the chopped milk chocolate and let sit for 2 to 3 minutes, then gently stir with a spatula until completely melted and smooth. Remove from heat, cover with plastic wrap, and allow to cool. Refrigerate for 3 to 4 hours or overnight until thoroughly chilled.
Prepare the Cake Batter: Preheat the oven to 325°F and position a rack in the center. Mist a 6-cup Bundt pan with baking spray. In a large bowl, sift together flour, Dutch-process cocoa powder, espresso powder, baking powder, and baking soda. Add salt and sugar, whisk to combine. Add heavy cream, milk, vegetable oil, vanilla extract, and lightly beaten eggs. Fold with a spatula, then gently whisk until smooth, taking care not to overmix.
Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan. Once cooled, carefully invert onto a serving plate.
Whip the Chocolate Cream: Place a bowl and whisk attachment in the freezer for 15 minutes to chill. Once the chocolate cream is thoroughly chilled, whip it on low with an electric mixer, gradually increasing speed every 30 seconds until high. Whip until stiff peaks form, about 5 to 8 minutes.
Frost and Decorate the Cake: Transfer the whipped chocolate cream into a piping bag fitted with an open star tip. Pipe decorative blobs around the cake. Finish by adorning the top with chocolate bunnies and mini eggs for an elegant and festive presentation.

Notes

You can substitute dark chocolate for milk chocolate in the whipped cream for a richer chocolate flavor.
Adding 1 teaspoon of instant coffee dissolved in a small amount of warm milk intensifies the chocolate notes.
Try fresh berries or chocolate shavings for alternative decorative toppings.
For a different finish, drizzle a simple chocolate ganache over the cooled cake instead of whipped cream.
Store the decorated cake in the refrigerator in an airtight container for up to 3 days; let sit at room temperature for 20 minutes before serving.
Unfrosted, the cake can be kept at room temperature for 2 days or refrigerated for longer freshness.
Freeze the unfrosted cake, tightly wrapped, for up to 2 months and thaw before decorating.
Chilling the mixing bowl and whisk helps the cream whip faster and reach stable peaks.
Do not overmix the batter to maintain a tender crumb and avoid a dense texture.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American