Creme Egg Cake
Serves 10
15 mins prep
55 mins cook
70 mins total
This chocolate creme egg cake is fluffy, moist, chocolatey, stuffed with creme eggs and covered in a milk chocolate creme egg glaze. It comes together in one bowl (no electric mixer) to make a moist cake that tastes like milk chocolate. The creme eggs melt in the middle to form a beautiful molten filling. The perfect bundt cake for Easter!
0 servings
Cake
Milk chocolate glaze
Cake
Preheat oven to 355°F (180°C). Butter a bundt pan with a piece of cold butter. Add a tablespoon of cocoa powder and shake the bundt pan so that the cocoa powder sticks to the butter.
In a very large bowl, whisk together eggs, sugar, and salt. Whisk until frothy and lightens in colour.
Pour melted butter, oil, and vanilla into the whisked eggs and whisk until combine. Add sour cream and whisk until smooth.
Sift flour, baking soda, baking powder, and cocoa powder right into the same bowl. Fold until most of the flour is incorporated. Pour buttermilk in and continue folding until batter is smooth. Use a whisk to fold to help break the lumps up. If a few small lumps remain that’s perfectly ok.
Add about three quarters of the batter into the bundt pan. Smooth it out. Lay out the peeled cadbury creme eggs on top in a row so they’re touching eachother. Depending on the shape of your bundt pan you may need more or less eggs.
Add the rest of the batter and smooth the top. Bake for 55-65 minutes, until a wooden skewer inserted into the center comes out clean. You may need to insert the toothpick a few times to make sure you’re not hitting a creme egg.
Let the cake cool out of the oven for 10 minutes. Take your serving plate or cooling rack, place it over the bundt pan and carefully flip it over. Tap the bottom of the bundt pan to help it release and lift it off. Let cool completely before covering with glaze.
Milk chocolate glaze
Find a saucepan and a medium-large heatproof bowl that fits on top of the saucepan. Fill the saucepan with a few inches of water and bring to a simmer. Combine chopped chocolate and cream in the bowl and place on top of the saucepan. Melt until smooth, stirring constantly. Alternatively you can melt it in the microwave on 10 second intervals, whisking well between each interval.
Let the glaze cool until it’s warm to the touch and still pourable, and pour it over the de-panned cake. Carefully break the three creme eggs into halves and pieces and place on top of the glaze. The filling will slowly melt into the glaze. Slice and serve!