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February 5, 2019

Stracciatella bundt cake

 przełącz na wersję polską

Stracciatella bundt cake

A classic Easter bundt cake with chocolate flakes. Has a wonderful vanilla taste, nice texture and is so easy to prepare. Recommended not only for Easter but for all year round.


  • 250 g butter
  • 1 cup caster sugar
  • 4 large eggs
  • 1 and 3/4 tsp baking powder
  • 300 g plain flour
  • 2 tsp vanilla extract or 1 teaspoon vanilla flavor
  • 125 ml (half a cup) milk
  • 60 - 70 g milk or dark chocolate, grated

All ingredients should be at room temperature. 

Cream the butter and the sugar together in a bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition (the batter will curdle slightly at this step, but it won't make any difference to the finished cake). Add vanilla and mix. Add the sifted flour, baking powder, then milk, and stir with spatula until just combined. Add grated chocolate and stir carefully with spatula.

Prepare bundt tin (with the capacity of 2 litres), butter and sprinkle with flour, shake off the excess flour. Spoon in the batter and level the top with a spoon. 

Bake at 160ºC for 45 - 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven, cool, then pour over chocolate glaze.

Chocolate glaze:

  • 30 ml whipping cream 30% or 36%
  • 60 g dark chocolate, chopped

Heat the whipping cream in a small saucepan over medium heat until it is almost boiling. Remove from the heat, add chopped chocolate then put away for 2 minutes. After this time, mix until smooth and glossy. Allow the glaze to cool slightly before pouring over a cake.


Stracciatella bundt cake

Stracciatella bundt cake

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