Chocolate & Hazelnut Bundt Cake

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Decided to bake a chocolate cake for our New Years Day dessert, we had the whole family this year so had to do something that fed 11 adults and 1 child. This was perfect and delicious but so rich, so a little bit is all you need.

 

Serves about 12-14

For the Cake:-

200g unsalted butter

200g Dark Chocolate

300g Light Muscovado Sugar

4 large eggs

175g self raising flour

1 tsp baking powder

 

For the Glaze:-

300ml double cream

160g dark chocolate

Choice of nuts – I used Hazelnuts

 

  1. Preheat oven to 180 deg
  2. Melt butter and chocolate together, either in a bowl over a pan of boiling water or in a microwave for about 1 minute. Allow to cool slightly.
  3. Beat Sugar & Eggs together then pour in butter & chocolate mix.
  4. Fold in flour & baking powder until combined.
  5. Pour mixture into a cocoa floured bake tin and bake for about 40 minutes.
  6. Meanwhile make the glaze by heating the cream gently and add the chocolate in, stir to melt. Whisk and pour over cake once cooled from oven. Sprinkle over nuts.

 


Chocolate & Almond Marble Bundt Cake

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Oh yummy! I fancied something a little naughty with my coffee this weekend so thought I’d try out my new Bundt cake tin. It was supposed to be marbled, however, I think I put to much chocolate into the mixture and swirled it too many times…….lol! The flavour was fantastic though.

A Bundt cake  is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Kugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mould in North America was popularised in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminium. Publicity from Pillsbury saw the cakes gain widespread popularity.

 

Ingredients for 1 Bundt tin

180g softened butter

225g caster sugar

3/4 tsp almond extract

2 tsp baking powder

180 g plain flour

75g ground almonds

3 large eggs

2 tbsp milk

3 tbsp cocoa powder with 3 tbsp water – mix to a paste

100g dark chocolate chips

Icing sugar to decorate

 

  1. Pre heat your oven to 180 deg or if you have a cake setting, set to Marble Cake setting. Brush the Cake tin with melted butter, ensure it is thoroughly covered.
  2. Cream the butter and sugar together until fluffy, stir in the almond extract.  20190830_183238
  3. Mix together the flour, baking powder and ground almonds together. Beat in the eggs one at a time to the butter mixture with 2 tbsp of the flour mixture, repeat until all eggs have been added then fold in the remaining flour mix.
  4. Stir in the milk and mix, then spoon 1/2 of the batter into a separate bowl and mix in the cocoa paste into 1 and the chocolate chips into the other.            20190830_184820
  5. Add spoonfuls of each batter alternately to the cake tin and drag a handle of a spoon through the mixture to create the marble effect, do not over do this.        20190830_185255
  6. Bake in the oven for about 40-50 minutes until a knife comes out clean
  7. Let it cool for about 10 minutes in the tin before turning out. Once cooled, sprinkle with icing sugar and serve. Yummy!

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