I'm giving you a half-recipe today, which probably isn't ideal, and the reason I'm no food blogger 😉 The thing is, try as I might, I cannot come up with an adequate icing to stick to this chocolate Bundt cake without making it too stodgy or too sickly. The cake itself is more pudding-y so we usually pour over a very thin icing, or serve it with a chocolate sauce or custard. So the recipe here is just for the cake, and if you manage to find the perfect icing, do let me know!
Chocolate Bundt Cake
Ingredients
125g dark chocolate, broken up
250g unsalted butter, cubed
400ml hot water from the kettle
1 tsp vanilla extract
4 large eggs
300g caster sugar
450g plain flour
65g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
Method
1. Preheat the oven to 170C fan or gas mark 5.
2. Place the chocolate, butter and water in a saucepan and allow to melt over a low heat. Stir gently to combine and set aside to cool.
3. Beat the eggs and sugar until thick and creamy. Pour in the chocolate mix and stir gently to combine.
4. Sift the flour, cocoa powder, baking powder and bicarb into another bowl, then stir to combine.
5. Fold the flour mix a spoonful or two at a time into the chocolate mix.
6. Pour into a Bundt tin, leaving a gap at the top to allow for rising.
7. Bake for 55-60 minutes until a skewer comes out clean. Serve warm with chocolate sauce or custard, or find a better icing recipe than we can!
Chocolate Bundt Cake
Ingredients
125g dark chocolate, broken up
250g unsalted butter, cubed
400ml hot water from the kettle
1 tsp vanilla extract
4 large eggs
300g caster sugar
450g plain flour
65g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
Method
1. Preheat the oven to 170C fan or gas mark 5.
2. Place the chocolate, butter and water in a saucepan and allow to melt over a low heat. Stir gently to combine and set aside to cool.
3. Beat the eggs and sugar until thick and creamy. Pour in the chocolate mix and stir gently to combine.
4. Sift the flour, cocoa powder, baking powder and bicarb into another bowl, then stir to combine.
5. Fold the flour mix a spoonful or two at a time into the chocolate mix.
6. Pour into a Bundt tin, leaving a gap at the top to allow for rising.
7. Bake for 55-60 minutes until a skewer comes out clean. Serve warm with chocolate sauce or custard, or find a better icing recipe than we can!