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Chocolate Bundt Cake with a Chocolate Drizzle
Ingredients
| 375 g | plain flour |
| 1/2 tsp | baking powder |
| 1/2 tsp | salt |
| 45 g | unsweetened cocoa powder |
| 225 g | butter, softened |
| 100 g | lard or hard vegetable fat |
| 600 g | caster sugar |
| 1 tsp | vanilla extract |
| 5 medium | eggs |
| 240 ml | milk |
| 6 | squares of chocolate, milk or dark (plain), or both - your choice |
Method
Preparation time: ca. 40 min Resting time: ca. 2 hrs / Grade of difficulty: easy / Calories per portion: n/a
Grease and flour a 10 inch, 25cm Bundt tin.
Preheat oven to Gas Mark 3, 325°F, 160°C.
Cream the sugar, butter, lard or fat and vanilla extract in a bowl until fluffy and light. Add the eggs one at a time followed by a little flour and beat to mix.
Sift the remaining flour, cocoa, sugar and salt into butter mix some at a time with a little milk and beat well together. Repeat until all the flour and remaining milk are used.
Pour batter into prepared pan and bake for about 70 minutes until a skewer inserted into the cake comes out clean. Allow to cool in tin for about 10 minutes. Then invert onto wire rack and remove cake. Allow to cool completely.
To make the drizzle: heat some water in a small saucepan over moderate heat. Place the chocolate in a glass or stainless steel bowl but do not allow the bottom of the bowl to touch the water or allow the water to boil. When the chocolate has melted, gather some on the edge of a spatula or knife and drizzle randomly over the top of the cake. Drizzle as much of the chocolate as you wish without creating too many large clumps.
Option 1: use 3 squares each of milk and dark chocolate and melt each separately as above. Drizzle the first batch over the cake. Melt the second batch and drizzle that over the cake to create a varied pattern.
Option 2: add a small knob of butter to the melted chocolate and stir well. The chocolate will become glossy when cooled.
Allow time for the drizzle to harden before serving. Slice into wedges.
About the recipe:
Bundt cakes tend to be quite sweet and often less moist than others. The style of cake is very popular in the US and most are either topped with some sort of frosting or drizzled. The flavour of the topping may relate to the cake's main flavouring, chocolate in this instance, or is plain and comprise icing sugar mixed with water or lemon juice. This recipe uses a ring-shaped, fluted pan. This style of cake is always presented upside-down - round side up. Bundt describes the pan, not a flavour.
Preheat oven to Gas Mark 3, 325°F, 160°C.
Cream the sugar, butter, lard or fat and vanilla extract in a bowl until fluffy and light. Add the eggs one at a time followed by a little flour and beat to mix.
Sift the remaining flour, cocoa, sugar and salt into butter mix some at a time with a little milk and beat well together. Repeat until all the flour and remaining milk are used.
Pour batter into prepared pan and bake for about 70 minutes until a skewer inserted into the cake comes out clean. Allow to cool in tin for about 10 minutes. Then invert onto wire rack and remove cake. Allow to cool completely.
To make the drizzle: heat some water in a small saucepan over moderate heat. Place the chocolate in a glass or stainless steel bowl but do not allow the bottom of the bowl to touch the water or allow the water to boil. When the chocolate has melted, gather some on the edge of a spatula or knife and drizzle randomly over the top of the cake. Drizzle as much of the chocolate as you wish without creating too many large clumps.
Option 1: use 3 squares each of milk and dark chocolate and melt each separately as above. Drizzle the first batch over the cake. Melt the second batch and drizzle that over the cake to create a varied pattern.
Option 2: add a small knob of butter to the melted chocolate and stir well. The chocolate will become glossy when cooled.
Allow time for the drizzle to harden before serving. Slice into wedges.
About the recipe:
Bundt cakes tend to be quite sweet and often less moist than others. The style of cake is very popular in the US and most are either topped with some sort of frosting or drizzled. The flavour of the topping may relate to the cake's main flavouring, chocolate in this instance, or is plain and comprise icing sugar mixed with water or lemon juice. This recipe uses a ring-shaped, fluted pan. This style of cake is always presented upside-down - round side up. Bundt describes the pan, not a flavour.
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