Easter BAKES

Showstopping cakes to make for the long weekend, Mother's Day - or just because

Easter Bundt nest

Moist and rich, this chocolate cake is bound to be a crowd-pleaser at any gathering.

Serves 12. Prep 25 mins • Cook 1 hr

• 100g cocoa powder
• 200ml boiling water
• 350g self-raising flour
• 1/2tsp baking powder
• 1/2tsp bicarbonate of soda
• 1/2tsp salt
• 400g caster sugar 
• 3 medium eggs, beaten
• 150ml soured cream
• 2tsp vanilla extract
• 275g butter, softened
• 1 Flake, crumbled, to decorate
• Mini chocolate eggs, to decorate

For the ganache:

• 70g dark chocolate, chopped
• 150ml double cream

You will need:

2.36ltr Bundt tin (we used one made by Nordic Ware), greased and dusted with cocoa powder

1 Heat the oven to 160C Fan/Gas 4. Put the cocoa powder in a bowl, add the boiling water and stir until smooth.

2 In a separate bowl, mix the flour with the baking powder, bicarbonate of soda, salt and sugar.

3 Add the eggs, soured cream, vanilla extract and butter to the cocoa mixture. Beat for 1 min using an electric whisk.

4 Gradually add the egg/cocoa mixture to the flour mix, whisking well after each addition. Pour this mixture into the Bundt tin and bake for 1 hr. Let it cool in the tin for 10 mins, then turn out onto a wire rack.

5 For the ganache, melt together the dark chocolate and cream. Mix until smooth, then drizzle over the Bundt. Decorate with the Flake and mini eggs.

Per serving: 588 cals, 34g fat, 21g sat fat, 62g carbs

TIP: Ensure that you only allow the Bundt to cool for 10 mins in the tin, as leaving it any longer will make it harder to release

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