Easter Desserts – Easter Chocolate Bundt Cake
This is our first time making a chocolate bundt cake. We had to buy a tin, especially for this recipe! I think this may be the first time I’ve tasted a bundt cake as well. This one is very chocolaty and would go really well with some nice, thick custard.
A Bundt cake (/bʌnt/) is a cake that is baked in a Bundt pan, shaping it into a distinctive donut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.
https://en.wikipedia.org/wiki/Bundt_cake
Easter Chocolate Bundt Cake
Ingredients
- 220g unsalted butter, plus extra for greasing
- 40g cocoa powder plus 1 tbsp for dusting
- 200g dark chocolate, chopped
- 350g caster sugar
- 4 eggs
- 2 tsp vanilla extract
- pinch salt
- 320g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 120ml buttermilk
Method
- Preheat the oven to gas 3, 170°C, fan 150°C.
- Grease a 2.4ltr bundt tin with butter and dust all around the pan with the cocoa powder. Tip out any excess powder.
- Melt the butter and chocolate in a microwavable bowl in short bursts.
- In a separate bowl, whisk the sugar, eggs, vanilla and salt until light and fluffy.
- Stir the flour, cocoa powder, buttermilk, bicarbonate of soda and baking powder into the melted chocolate then add the egg mixture and fold it in gently.
- Pour the mixture into the tin and tap gently to get any air bubbles to rise to the surface.
- Bake for 55 minutes. To check it’s cooked, insert a skewer into the middle. It will be clean when you remove it.
- Cool for 15 minutes in the tin then turn out onto a wire rack and let cool completely.
Store the cake in an airtight container in the fridge for up to 4 days.
