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

  1. Preheat the oven at 160 degrees C.
  2. Butter the bundt tin and sprinkle flour all over the bundt.
  3. Sift the flour, baking soda, baking powder and cocoa powder and set aside.
  4. Cream the butter in a mixing bowl fitted with the paddle attachment till pale and add the sugar and cream till pale and fluffy.
  5. Add the eggs, vanilla extract and sour cream (or yogurt) and mix to combine.
  6. Add the sifted flour mixture and ground almond and mix to combine. Do not overmix.
  7. Pour the batter into the prepared bundt tin.
  8. Bake for about 45 minutes or until baked. The cake is ready when a skewer inserted into the cake comes out clean.
  9. Cool in the tin for about 10 minutes.
  10. Turn the cake out on a wire rack and cool completely.

For the Chocolate Glaze

  1. Place the chocolate and light corn syrup in a mixing bowl.
  2. Heat the cream over low heat till very hot.
  3. Pour the heated cream over the chocolate in the mixing bowl, wait a minute before stirring to melt with a spatula.
  4. 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.

To assemble

  1. 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.