Soft bundt cake and leftover Easter chocolates

Like many of you, I find myself with a large stock of Easter chocolates. No way they end up in the back of the closet like Santa Claus and the bell!
Yesterday, I said to myself that I had to make you want to use them. Best to do it right away!

In addition to finding a nice end to these little chocolates, I also wanted to try a fluffy bundt cake recipe. To be soft, that’s for sure, it is! So much that the small pieces of chocolate that I added to the dough fell a little to the bottom of the mold. This was not the intended goal. The best is therefore not to add them in the dough and to serve this cake with a chocolate sauce.

This bundt cake recipe is an excellent base. It can be flavored as desired. I usedhomemade coffee extract. We could also flavor it with vanilla, lemon, oranges, cinnamon…

Soft bundt cake and leftover Easter chocolates:

250g whole milk
1 tbsp lemon juice
230g flour
70g cornstarch
1 level tsp baking powder
1 level tsp sodium bicarbonate
4 eggs
225g butter
225g sugar
1 tbsp vanilla extract (here)
150 g of Easter chocolates
60 g liquid cream
1 pinch of fleur de sel

Mix milk and lemon juice.
Let stand for about 15 minutes.

Preheat the oven to 180°C.

Mix the flour, cornstarch, baking powder and baking soda.

Whisk the soft butter and sugar.
When the mixture is creamy, add the eggs one at a time while continuing to whisk.
Add the coffee extract. To mix together.
Add 1/3 of the flour. To mix together.
Add 1/3 of the milk. To mix together. Continue like this until the end of the ingredients.

Pour the batter into a greased bundt cake pan.

Bake for approximately 45 minutes.

Let cool.

Pour the hot cream over the chocolate pieces. To mix together.
Add a little fleur de sel, according to your tastes to break the too sweet side of the chocolate.

Pour the warm sauce over the cake. Save some to serve on the side.

To finish: my mold is from Nordic Ware. Made of cast iron, it ensures perfect cooking.
The shape also allows for quick and even cooking. All that to say, depending on the mold you use, the cooking times can be very different.
In any case, choose the big one, because this cake is huge.

I grease it with a spray can and the release is always perfect.

If you don’t like coffee, choose another flavor.

I used milk chocolate eggs. If yours are dark chocolate, you may need a little more cream.

Of course, if you don’t have leftover Easter chocolates, you can use another chocolate.
You can like me add pieces of chocolate to the dough. The risk is to find them at the bottom of the mould.

Mixing milk and lemon makes it possible to have buttermilk which will bring the acidity necessary for the action of the bicarbonate.

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