Chocolate Bundt Cake

chocolate cake (3)

I’ve had a bundt tin in my cupboard for a while and never got around to using it.  I was recently in the mood for a baking session to going through the cupboards seeing what I had in I decided on a chocolate bundt cake.   Having never made one before it was all trial and error but for my first attempt it turned out really yummy and my family seemed to agree.  Well the pile of crumbs in an empty tin speaks volumes!

What you will need:

250g of self raising flour

300g of caster sugar

125g of cocoa powder (not drinking chocolate but unsweetened cocoa powder)

300g of unsalted butter at room temperature

5 medium eggs

1 1/2 tsp of baking powder

1tsp of vanilla extract

200g of milk chocolate (or chocolate of your choosing for the top, white also works well at breaking up the rich chocolate cake or I find a melted Caramac another good one)

1 small bundt tin

Method:

Preheat oven to 180c or 160c if fan assisted, gas mark 4

  1. Cream together the butter and sugar until smooth 
  2. Add in a little flour and one egg, mix well then repeat until all the flour and eggs are used
  3. Then sieve in the cocoa powder and the baking powder and stir till you have a rich dark cake batter
  4. Add the vanilla extract and stir
  5. Grease the bundt tin or use cake release spray then spoon carefully the mixture into the tin making sure you get an even amount and smooth down.  Give tin a gentle tap on counter surface to make sure all holes filled
  6. Add to the preheated oven and bake for approx 35 mins.  Check after 30.  The cake if done should spring back when pressed gently.  Remove from the oven and leave in the tin for 20 mins until cool.  Do not be tempted to remove it straight away or it will break very easily.
  7. When cool turn upside down onto a plate and give the tin a little tap and the cake should release
  8. Melt the 200g chocolate either in the microwave in 10 seconds burst stirring as you go until no lumps or in a heat proof bowl over a pan of hot water then drizzle over the cake.  It’s supposed to look messy so let it drizzle down the sides, in the middle.  
  9. Let the chocolate set and serve.  I love it just like that or goes great with a spoonful of vanilla ice cream if you want to be a little more indulgent

 

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