Start by heating heavy cream in a bowl over a double boiler, stirring gently until steaming. Then, add chopped milk chocolate, stirring continuously until fully melted and smooth. Once combined, remove from heat and let it cool. Chill the frosting in the refrigerator for at least 3 hours, allowing it to thicken to the perfect consistency for decorating your Chocolate Easter Bundt Cake.

Preheat your oven to 325°F (163°C). While your oven warms up, generously prepare a 6-cup Bundt pan with baking spray.

In a large mixing bowl, sift together the all-purpose flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Add granulated sugar, mixing it in until thoroughly combined.

In another mixing bowl, whisk together the heavy cream, milk, vegetable oil, vanilla extract, and eggs until just blended. Gradually pour this wet blend into the bowl of dry ingredients, folding gently until incorporated.

Pour the cake batter into the prepared Bundt pan, using a spatula to evenly distribute the mixture. Place it in the preheated oven and bake for 45-50 minutes. Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.

Let the cake cool completely in the pan before inverting onto a serving plate.

After your Chocolate Easter Bundt Cake has cooled, whip the chilled chocolate frosting in a mixing bowl until stiff peaks form. Pipe the frosting on top of the cooled cake. Decorate with Lindt mini gold bunnies and chocolate mini eggs.