Recipe | Chocolate Bundt Cake

For my Eurovision party a couple of weeks ago I made this chocolate bundt cake, hense the union jack tablecloth! This bundt cake is from Austria and over there it's called Schokogugelhopf! I thought I would do a post on the recipe as it's easy to make and is really delicious. I have adapted the recipe from The Hairy Bikers Big Book Of Baking. 

Ingredients - 

For the sponge - 

150g Butter
50g Ground Almonds
150g Dark Chocolate 
150g Icing Sugar
4 Large Eggs
125g Self-Raising Flour
1/2 tsp Baking Powder

Icing and Decoration - 

125g Dark Chocolate 
40g Butter
1 tbsp Golden Syrup
Sprinkles (I used cookie crunch sprinkles)

Method - 

1. Grease the bundt tin with butter. Sprinkle some almonds into the tin and shake until the inside of the tin is completely coated with a light dusting of almonds. 

2. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove the bowl from the heat and stir the chocolate until smooth, then leave to cool for at least 15 minutes. 

3. Preheat the oven to 190 degrees C/Fan 170 degrees C/Gas Mark 5. Put the butter and the icing sugar in a large bowl and cream them together until smooth and light. Add the egg yolks one at a time, beating well between each addition. Beat in the cooled chocolate, then 50g of almonds, flour and baking powder. 

4.Whisk the egg whites in a large clean bowl, with an electric hand whisk until they are stiff but not dry. Stir about 2 heaped tablespoons of the egg whites into the chocolate mixture to loosen it, then gently fold in the rest with a metal spoon. 

5. Pour the mixture into the cake tin and bake the cake in the centre of the oven for 35-40 minutes until it is well risen and beginning to shrink away from the sides of the tin. Leave the cake to stand for 2 or 3 minutes, then gently run a knife around the sides and turn it out on to a wire rack to cool. 

6. To make the icing, melt the chocolate with the butter and syrup in a heatproof bowl over a pan of simmering water. Remove from the heat and stir until smooth, then leave to cool for 5 minutes. Slowly drizzle the icing over the cake and allow it to slide down the sides. If the icing moves too quickly or doesn't cover the cake properly, let it cool for a few more minutes and then try again. Work slowly to get the best coverage. Leave the iced cake to stand for 10 minutes then scatter with sprinkles. 


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