Chocolate bundt cake
Bundt cakes are perfect for special occasions – birthdays, anniversaries, tea-parties etc. I love making them because they look stunning yet they are very easy to make! Here is the recipe of a chocolate bundt cake that is always very popular at picnics and kids’ parties. This time I decorated it with milk chocolate glaze and chocolate sprinkles – but you can use dark/white chocolate with edible glitter or any cake sprinkles on top.
Ingredients
Method
- Preheat the oven to 170°C. Grease a Bundt cake tin (or silicon mould).
- In a large bowl sieve together flour, cocoa, baking powder and salt.
- Mix the milk and sour cream in a mug.
- With an electric mixer set to medium-high speed, beat the butter and sugar until pale and fluffy.
- Add the eggs, one at a time, then add vanilla.
- Add the flour mixture in batches, alternating with the milk mixture (finishing with the flour). Beat until just combined, with the mixer set to low speed.
- Transfer the batter to the tin, making sure the top is smooth.
- Bake for about 55 minutes, until an inserted skewer comes out clean.
- Transfer the tin to a wirerack and let it to cool completely, before carefully turning it out onto a plate.
- Make the glaze: put the chocolate bits in a heatproof bowl. Place the bowl above a pan of simmering water (don’t let the base of the bowl touch the water). When the chocolate has melted, take the bowl off the stove and let it cool a bit. Spoon the chocolate glaze over the cake and scatter some sprinkles on top. Let the glaze set before serving.