Chocolate drip bundt cake
It is important to grease and flour a Bundt really well to prevent any last-minute disasters from getting the cake out of the tin. You can very gently use the tip of a knife to ease around the edges of the cake before turning it upside down onto a plate.
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
Ingredients
180g soft butter and extra for greasing
150g flour and 1 tbsp for dusting the tin
30g cocoa powder
200g golden caster sugar
75g ground almonds
2 tsp baking powder, sieved
1 tsp vanilla essence
2 tbsp milk
3 eggs, lightly beaten
For the chocolate sauce:
60mls cream
100g chocolate chips
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