I love chocolate cake so I created this Brilliant Chocolate Bundt Cake. For Easter I turned it into a chocolate nest and filled it with mini eggs.
I love chocolate and 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. For this Brilliant Chocolate Bundt I used cocoa powder as well to boost the chocolate flavour I wanted.
Even without the ganache on top the cake looks amazing. This nordic ware tin produces beautiful cakes straight from the tin. The cake on it’s own is beautifully chocolatey and perfect to eat straight away. I love having my first slice when it’s still warm. If you want the ganache topping wait until it is cold other wise the ganache will melt and fall off.
Brilliant Chocolate Bundt Cake
- 220 g unsalted butter
- 440 g white caster sugar
- 4 medium eggs
- 380 g plain flour / all purpose flour
- ½ tsp bicarbonate of soda
- tiny pinch of salt
- 100 g cocoa powder
- 350 g Alpro soya chocolate milk
- 100 g of chocolate chips. I like 50g of white chips and 50g of dark chips
- 300 ml double cream / heavy cream
- 300 g milk chocolate
- 2 teaspoons 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.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Happy Baking x
Making the brilliant chocolate cake
Here is mixture as I added the chocolate chips. It looks so good! I was so excited at this point to get baking.
The cake without the ganache looks pretty spectacular.
Covered with chocolate stars, chocolate eggs and ganache is a lovely way to decorate for Easter.
With some gorgeous flowers and sunshine for spring.
Follow me on instagram to see what other cakes I’ve been making recently. www.instagram.com/sewwhite
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