Back working at AGA Rangemaster I decided to try out some chocolate recipes ready for Easter using the Professional Deluxe Induction range cooker. Packed with Cadbury Creme Eggs, they are the perfect Easter treat – if you love Creme Eggs that is! My favourite was the rich chocolate bundt cake that has eight large Creme Eggs baked right in the middle so that when you cut into it you get a sweet gooey surprise.
Cadbury Creme Egg Bundt Cake
Ingredients
- 300g butter
- 300g caster sugar
- 5 medium eggs
- 250g self-raising flour
- 150g cocoa powder
- 1 ½ tsp baking powder
- 150ml of milk
- 8 Creme Eggs
- 200g milk chocolate
- Mini Creme Eggs
- A small bundt tin
- Cake release spray
Method
- Preheat oven 180°C/350°F/Gas Mark 4 and spray the bundt tin with the cake release spray.
- Using a free standing mixer or an electric whisk mix all of the ingredients together, except for the Creme Eggs. Once the mixture is combined, spoon half into the bundt tin. Prop the Creme Eggs up and push them gently into the mixture evenly apart around the tin. Make sure they don’t touch the base of the tin. Cover the top of the eggs with the rest of the cake mix.
- Pop in the oven and bake for about an hour or until springy to touch.
- Leave to cool in the tin.
- Meanwhile melt the chocolate in the microwave on low heat in short bursts, stirring until melted. Place the cake onto a serving plate and drizzle the melted chocolate over the top.
- Whilst the chocolate settles, cut the mini Creme Eggs with a sharp knife right down the middle to reveal the gooey centre. Decorate around the cake with the halved mini Creme Eggs. Serve and cut to reveal the gooey Creme Egg centre.
About Our Expert Contributor
Meg Davies has been an enthusiastic home baker from a very young age. Now at university in Birmingham, she has been studying Food & Consumer Management for two years. She loves to come up with fun & interesting recipes that are easy for everyone to make at home and is in the process of making her own website charting her baking adventures.