Mike English//Hearst Owned

Chocolate Bundt

Name: Chocolate Bundt
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 12 serving(s)
Ingredients: 225 g unsalted butter, plus extra to grease; 75 g good-quality cocoa powder, we used Green & Black’s, plus extra to dust; 250 mL strong coffee; 300 g plain flour; 1/2 tsp. baking powder; 1/2 tsp. bicarbonate of soda; 400 g caster sugar; 4 medium eggs; 125 g natural yogurt; 1 tbsp. vanilla extract; 100 mL double cream; 75 g dark chocolate, finely chopped; 25 mL golden syrup

Bundt tins vary hugely in shape and size, so just make sure the volume is the same as our specifications so the cake mix will fit.

By The Good Housekeeping Cookery TeamPublished: 17 July 2020

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This impressive showstopper of a cake is the perfect centrepiece for an Easter dinner table. A light and fluffy sponge is covered in a rich chocolate ganache and decorated with our chocolate coffee truffles. A luxurious bundt to kick off any Easter celebration!

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Yields:

12 serving(s)

Prep Time:

30 mins

Cook Time:

1 min

Total Time:

31 mins

Cal/Serv:

496

Ingredients

225 g
unsalted butter, plus extra to grease
75 g
good-quality cocoa powder, we used Green & Black’s, plus extra to dust
250 ml
strong coffee
300 g
plain flour
1/2 tsp.
baking powder
1/2 tsp.
bicarbonate of soda
400 g
caster sugar
4
medium eggs
125 g
natural yogurt
1 Tbsp.
vanilla extract

To glaze

100 ml
double cream
75 g
dark chocolate, finely chopped
25 ml
golden syrup

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Thoroughly grease a 2.4 litre bundt tin with butter. Next dust with cocoa powder, tapping out excess but making sure all areas are covered. Set aside.
2. Step 2In a medium pan over low heat, melt butter, coffee and cocoa powder, whisking occasionally, until mixture is smooth and combined. Cool for 10min.
3. Step 3Meanwhile, in a large bowl, whisk flour, baking powder, bicarbonate of soda, sugar and a large pinch of fine salt to combine. In a separate jug whisk eggs, yogurt and vanilla until combined.
4. Step 4Scrape cooled butter mixture into the flour bowl and whisk until combined. Add egg mixture and whisk again. Scrape into prepared tin, level and bake for 45-50min, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in tin for 3min, then invert on to a wire rack, remove tin and leave to cool completely.
5. Step 5 When the cake is cool, make the glaze. Heat cream in a small pan until there are bubbles appearing around the inside edge of the pan. Put the chocolate into a heatproof bowl and pour in the hot cream. Leave for a few min, then stir until combined. Mix in the golden syrup. Set aside for 10min to cool and thicken.
6. Step 6Transfer cake to a cake stand or plate. Spoon over the warm glaze, encouraging to drip down the sides, and decorate with Chocolate Coffee Truffles, if you like. Serve in slices.