This cake serves between 10 and 12 people, which makes it ideal for when you’ve got people coming round. Just remember that bundt tins vary in size and shape, so you may have a little extra mixture left over. Make this bundt cake to finish off your Christmas menu – we’ve got so many Christmas recipes for you to try that will wow your guests.
HOW TO MAKE A CHOCOLATE BUNDT CAKE
- 125g dark chocolate, broken into small pieces
- 250g unsalted butter, cut into cubes
- 1tsp vanilla extract
- 300g caster sugar
- 4 large eggs
- 450g plain flour
- 65g cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- Edible glitter and chocolate truffles, to decorate
- For the glaze:
- 100g dark chocolate, in small pieces
- 15g butter
- 1tbsp cocoa powder
- 2tbsp coffee extract (or very strong coffee)
- 3tbsp syrup
- Pinch of sea salt
- You will need
- A Bundt tin, oiled (try using Dr Oetker Cake Release Spray)
Heat the oven to 170C fan, gas 5. Put the chocolate, butter, vanilla and 400ml hot water in a heavy-based saucepan over a low heat, allow to melt then mix to combine; set aside to cool slightly.
Using an electric whisk, beat the sugar with the eggs until thick and creamy, then mix in the cooled chocolate mix until just combined. In a separate bowl, mix the flour, cocoa powder, baking powder and bicarb until combined, sift into the cake mixture and fold until smooth. Pour into the tin, leaving 3cm below the rim (any leftover mix can be baked as cupcakes), and bake for 55-60 minutes.
For the glaze, put all the ingredients into a heatproof bowl set over gently simmering water until the chocolate has melted. Whisk together and drizzle over the cooled cake. Fill the centre with truffles and sprinkle over the glitter.