Made especially for the Easter period. But then Easter Eggs do seem to appear the week after Christmas, so this cake can be eaten any time of the year.
To avoid any confusion picked up by Bonita in the comments, Tate and Lyle make a ‘Golden Syrup’ flavoured sugar. This is what I used. You can use ‘Golden Caster’ sugar, or any caster sugar if you wish, although a plain white caster sugar adds no additional flavour, where as ‘Golden Caster’ and ‘Golden Syrup’ sugars does add some subtle, additional flavours.
Many of the Nordicware Bundt pans have the perfect hollow in the centre, just waiting to be filled with ganache and creme eggs.
You can make this as a round or square cake and build the Ganache nest on top.
Fill your sponge layers with remaining Ganache or bake as a single layered cake.
Using a different type of tin will result in different baking times.
Keywords: Bundt, Creme Egg, Easter, Chocolate,