Chocolate cake is something I love, but so often it’s a disappointment. I usually only make the fudgy torte kind, or the wobbly gooey just-set brownie kind.
Why? Well so often you bite into what looks like a moist delicious piece of chocolate cake and it turns into something so dry your mouth feels like a desert and you’re desperately reaching for something to wash it down with.
This cake is the complete opposite, it’s moist and rich. The only thing you’ll be reaching for, is a knife to cut yourself another slice.
To make this cake extra indulgent I’ve included a delicious dark chocolate ganache glaze from William Curley’s Book Patisserie and an optional decoration of hazelnut praline. I like the crunchy texture the praline lends to the cake, it also has the additional bonus of making the cake look quite majestic.
I wish I could take all the credit for this recipe, but the chocolate Bundt cake was adapted from a recipe I saw on the blog Cygnet Kitchen. I’ve had my Bundt tin since Christmas, I originally purchased it to make a Kugelhopf but I still haven’t got around to it!
I felt guilty about not using the tin, and I’d seen a lot of recipes for Bundt cakes around. I spent a lot of time researching the perfect chocolate Bundt recipe and the majority of the ones I found were all very similar to the final one I settled on. If you’re not a fan of coffee, don’t be put off by this recipe, you really can’t taste it in the final cake.
Try to use the best chocolate you can afford and you will be well rewarded for the extra money you spend. This is a truly delicious cake that would be perfect for a celebration. Of course you don’t need a reason to make it, you might just feel like wanting to eat a piece of the most delicious chocolate cake there is.
250g Callebaut 53% Dark
Chocolate Chips (Or a mixture of half milk and half 70% dark chocolate)
250g Unsalted Butter
150ml Instant Coffee (made with 3 heaped teaspoons of coffee)
175g Plain Flour
150g Self-Raising Flour
30g Cocoa Powder
½ Teaspoon Bicarbonate of Soda
350g Caster Sugar
40ml Rapeseed Oil
Dark Chocolate Ganache Glaze
130ml Whipping Cream
25g Caster Sugar
20g Liquid Glucose
125g Amedei Toscano Black 63%, chopped
100g Granulated Sugar
- Pre-heat the oven to 160C/140C fan/Gas 2-3.
- Grease a large 23-25cm Bundt tin and then dust it with cocoa powder, make sure that the entire pan is covered in cocoa powder. This will make the finished Bundt easier to remove.
- Place the chocolate, coffee and butter in a saucepan and melt the contents gently over a low heat, leave to cool while you get on with the rest of the cake.
- Whisk the eggs, oil and buttermilk together in a separate bowl until they are fully mixed.
- Sift the flour, cocoa powder, bicarbonate of soda and caster sugar into a large bowl. Add the egg mixture to the flour and fold gently until they are combined and no dry flour remains.
- Add the cooled chocolate to the mixture in two batches, fold the chocolate in gently until it’s fully incorporated. The mix will be quite loose and liquid, but this is necessary to make it spread evenly in the Bundt tin.
- Pour into the prepared tin and cook for 1hr 15 minutes. Insert a skewer into the middle of the cake after this time and check if it comes out clean. If not cook for another 10-15 minutes.
- Remove from the oven and cover with a clean tea towel. Whisk the eggs, oil and buttermilk together in a separate bowl.
- While the cake is cooking, use this time to make the glaze and the hazelnut praline. To make the praline get a silicone mat or a sheet of greaseproof paper and place it on a baking tray.
10. Using a heavy based saucepan, put the sugar and hazelnuts in a pan together and heat until the sugar begins to turn to caramel, keep stirring the hazelnuts to evenly coat them.
11. When the sugar has reached a nice caramel colour and there aren’t any sugar crystals left, turn the nuts out onto the prepared sheet and allow to cool. You can move them into clusters, or leave them as one sheet and then snap them up when you want to decorate the cake with them.
12. To make the ganache glaze, put the cream, caster sugar and glucose in a saucepan and bring them to the boil, stirring regularly. Add the cream to the chocolate and stir it to melt. Leave the ganache to cool completely.
13. When the cake is completely cooled, remove it from the tin and place it on a flat surface. Take the ganache and warm it in the microwave for around 20 seconds on medium power, until it is the consistency of thick custard.
14. Pour the ganache over the top of the Bundt and it will slide down the sides a little. Decorate the top of the cake with the hazelnut praline. The cake can be served straightaway or will keep in an airtight container for a few days.