Deliberated over what to bake or whether to actually bake and I decided to just do it. Having scored a bundt cake tin from a sales, I decided to bake in it and do a simple chocolate dripping sauce all over the cake and give it a polished look with some hazelnuts and chocolate sprinkles. This turns out to be a dense cake with the texture of erm… Saralee cake, to put it simply. It’ll be nice to eat with a dollop of ice-cream though everyone’s watching their waistline these days. Here’s the recipe.
(Makes a 9 inch bundt)
For the cake
- 369g sour cream (I replaced with plain yogurt)
- 300g all purpose flour
- 300g unsalted butter at room temperature
- 240g brown sugar
- 120g ground almond
- 100g cocoa powder
- 4 eggs
- 2tsp vanilla extract
- 1tsp baking powder
- 0.5tsp baking soda
For the Chocolate Glaze
- 115g dark chocolate
- 1.5 tbsp light corn syrup
- 0.5 cup cream
For the Chocolate Bundt
- Preheat the oven at 160 degrees C.
- Butter the bundt tin and sprinkle flour all over the bundt.
- Sift the flour, baking soda, baking powder and cocoa powder and set aside.
- Cream the butter in a mixing bowl fitted with the paddle attachment till pale and add the sugar and cream till pale and fluffy.
- Add the eggs, vanilla extract and sour cream (or yogurt) and mix to combine.
- Add the sifted flour mixture and ground almond and mix to combine. Do not overmix.
- Pour the batter into the prepared bundt tin.
- Bake for about 45 minutes or until baked. The cake is ready when a skewer inserted into the cake comes out clean.
- Cool in the tin for about 10 minutes.
- Turn the cake out on a wire rack and cool completely.
For the Chocolate Glaze
- Place the chocolate and light corn syrup in a mixing bowl.
- Heat the cream over low heat till very hot.
- Pour the heated cream over the chocolate in the mixing bowl, wait a minute before stirring to melt with a spatula.
- If the chocolate is very runny, leave it to cool and thicken. If it hardens to much before you are ready to use, place the chocolate in the mixing up over a pot of simmering water and let it melt. You will want to make sure the chocolate is at the right consistency before use.
- Pour the chocolate glaze all over the bundt and decorate with chopped hazelnuts and chocolate sprinkles.
This cake is quite dense, unlike the fluffy ones I have been baking and it will taste better with a scoop of ice-cream.