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Crown your Easter tea with this beautiful chocolate-topped bundt cake, scented with cardamom and decorated with elegant mini chocolate eggs.
Prep: 20 mins + cooling | Cook: 30-40 mins
Made this and subbed the sugar for honey. So simple and so delicious. Definitely will make another.
Gorgeous - inside and out! The texture was excellent! Couldn't find the correctly shaped tin, but even so it was a delightful change and my daughter improvised with the decorating. Couldn't find the chocolate either, well it was all sold out, so I made my own by stirring some dried, ground cardamom seeds into some organic white melted chocolate. Had some left over which once solidified tasted similar to a burfi, a traditional Indian sweet! Great Cake! Reckon I'll be experimenting with this recipe!