This Easter bundt cake looks impressive but it's really simple to make. Learn how to make a perfect chocolate bundt cake and decorate it for the Easter table.
Put the flour, vegetable shortening and vegetable oil in a small bowl.
Mix together into a smooth paste.
Use a pastry brush to paint the goops liberally all over the inside of a 22cm X 8cm (6 cup) bundt tin.
Make the cake batter
Put the sugar and margarine in a large mixing bowl. Whisk until pale and creamy.
Add the eggs and whisk into the mixture.
Sift in the flour and cocoa powder. Fold together to give a chocolate sponge cake batter.
Add the milk and stir through. This helps loosen the batter.
Spoon the batter into the cake tin and level off.
Bake for 35-40 minutes until risen and set.
Stand the bundt tin on a wire rack and allow to cool completely. This could take a couple of hours but is essential to make sure your bundt cake comes out in one piece.
Decorate
When the cake is completely cool, place a serving board on top of the tin and invert both so the cake drops onto the board.
Lift the tin off and away.
Put the icing sugar, milk and cocoa in a small bowl. Whisk together until you have a smooth, thick, glossy icing.
Pour the icing over the bundt cake so that it slides down the sides.