Egg’tra Special Chocolate Fudge Bundt

My Egg’tra Special Chocolate Fudge bundt attended our March 2015 Clandestine Cake Club in Pudsey and West Leeds.

A lovely rich and moist cake topped off with fudge frosting and mini chocolate eggs ready for Easter.

Chocolate Fudge Bundt

250g softened unsalted butter

430g caster sugar

3 large eggs

225g plain flour (all purpose flour)

90g cocoa powder

1 teaspoon salt

1.5 teaspoons bicarbonate of soda

240ml buttermilk

135ml sour cream

1 tablespoon vanilla extract

Fudge Frosting

3 oz softened unsalted butter

4 tablespoons cocoa

8oz icing sugar

1 teaspoon vanilla essence

3 tablespoons evaporated milk

Method 

Preheat oven to 170 degrees.  Grease and flour your bundt tin.

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Cream the butter and sugar together.

Add the eggs one at a time.

Mix one third of the dry ingredients in.

Add the buttermilk.

Mix one third of the dry ingredients in.

Add the sour cream.

Add the rest of the dry ingredients.

Ensure batter is mixed thoroughly.

Pour/spoon into bundt tin.

Cook for 55-60 minutes.

Cool in tin for 5 minutes then turn onto a cooling rack.

While the cake is cooling make the chocolate fudge frosting.

You might need to go buy more mini eggs if you’ve eaten the ones your originally bought.

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Using a palette knife smooth chocolate fudge over the bundt then spoon the remaining amount into the middle in the hole.

Decorate with mini eggs or chocolate sweets at other times of the year.  Great with M&M’s too 🙂

Ta dar!

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This is a recipe that I have put together.  I don’t mind sharing the cake love but if you use this recipe please link back to my blog post and don’t claim this recipe as your own.  Thank you.

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