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
Method
Preheat our oven to 180°C. I use a tin that is about 1.5 litres in volume. You can measure the volume by filling the tin with water and then transferring the water to a measuring jug. Rub butter into your tin, covering each nook and cranny. Add the tablespoon of flour and toss it around inside the tin covering all of the butter. Set aside in a cool place.
Cream the butter with the sugar until light and fluffy. Mix together the flour, cocoa powder, ground almonds and the baking powder.
Add the vanilla and milk to the eggs and lightly beat.
Mix a third of the egg mixture into the creamed butter and sugar then stir in a third of the flour mixture. Repeat until everything is mixed together to form a smooth batter. Pour the batter into the prepared tin.
Bake for 40 minutes or until a skewer comes out clean. Allow to cool completely in the tin.
Gently turn your cake on to a plate, nudging it out all around and allow it to cool.
Heat the cream to shivering and stir in the chocolate chips until they have melted. Set aside for about ten minutes then pour the chocolate ganache over the top and allow to drip down the sides.
