Brilliant Chocolate Bundt

February 27, 2014Sew White

Sew White brilliant chocolate bundt 1

I love chocolate. I have wanted to make a chocolate bundt for a while and thought I would have a go.  I was so impressed with the results as were my friends and family who helped see it consumed in record time. It is a chocoholics dream. It could be a simple bundt as below and doesn’t really need the extra chocolate ganache on top but it does make it a lot more special and tasty. If you didn’t have the ganache I’d recommend serving with a little single cream.

I love chocolate soya milk, it tastes like a chocolate milkshake, so I thought I’d try using it in the cake. I used cocoa powder as well to boost the chocolate flavour I wanted.

Sew White brilliant chocolate bundt 2


220g butter
440g white caster sugar
4 medium eggs
380g plain flour
1/2 tsp bicarbonate of soda
tiny pinch of salt
100g cocoa powder
350g Alpro soya chocolate milk
100g of chocolate chips. I like 50g of white chips and 50g of dark chips

For the icing;
300ml double cream
300g milk chocolate
2 teaspoons of unsalted butter
chocolate eggs (I used 200g for this cake)


-Preheat the oven to gas 150 (fan) 160 (regular).
-Grease the tin well. I use melted butter and paint it on with a pastry brush and then I dust with plain flour which helps to find any places on the tin I’ve missed to grease.
-In the mixer or by hand cream together the butter and sugar until fluffy.
-Add the eggs one at a time.
-In a separate bowl measure out and sieve the flour, bicarbonate of soda, salt and cocoa powder.
-Add the Alpro chocolate soya milk into the butter/sugar/egg mixture and mix well.
-Mix the flour/cocoa powder mixture in slowly until all the flour has disappeared.
-Put half the mixture in the tin.
-In the remaining half mix in the chocolate chips. (the chocolate chips will sink so adding them to the top half will stop them sinking to the bottom and ruining the decorative bundt shape)
-Add the second half of the mix to the tin.
-Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.
-Be patient and allow the cake to cool in the tin before turning out.

-Allow the cake to cool before icing.
-Place the chocolate, cream and butter into a  bowl and place over hot water (don’t let the bottom of the bowl touch the water) and allow the mix to melt together.
-When it’s all melted and mixed together leave to cool and thicken. When it gets to the thickness you like add it to your cake and decorate with chocolate eggs.

Happy Baking x

Here is mixture as I added the chocolate chips. It looks so good!

Sew White brilliant chocolate bundt 3

The cake without the ganache looks pretty spectacular.

Sew White brilliant chocolate bundt 4

Covered with chocolate stars, chocolate eggs and ganache is a lovely way to decorate for Easter.

Sew White brilliant chocolate bundt 5

With some gorgeous flowers and sunshine for spring.

Sew White brilliant chocolate bundt 6


  • Stella Branch

    February 28, 2014 at 8:29 am

    That’s an interesting recipe…although I wouldn’t put all that icing on myself!

    1. Sew White

      February 28, 2014 at 12:19 pm

      The icing looks a lot but is lovely with the cake. Especially with a cup of tea too! x

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