Chocolate Bundt Cake
A decadent Chocolate Bundt Cake featuring a moist and rich crumb, adorned with a velvety chocolate glaze, creating a visually enticing and indulgent dessert.
Ingredients
For Bundt Cake:
- 5 Eggs
- 120 g Caster Sugar
- 120 g Brown Sugar
- 120 g Unsalted Butter
- 200 ml Milk
- 80 g Cocoa Powder
- 320 g Self-raising Flour
- 1 teaspoon Bicarbonate of Soda
- 250 ml Coca Cola
For Chocolate Frosting:
- 120 g Dark Chocolate
- 120 ml Cream
Instructions
How to Make the Chocolate Bundt Cake:
- In a large mixing bowl, add the eggs, caster sugar and brown sugar, beating well with an electric mixer until light and fluffy.
- Add melted butter and milk to the egg mixture and beat well.
- Sift cocoa powder and beat until well combined.
- Sift together the self-raising flour, and bicarbonate of soda.
- Pour in the Coca Cola and mix until the batter is smooth.
- Grease and flour a bundt cake mold.
- Pour the batter into the prepared bundt cake mold and smooth the top.
- Bake in the preheated oven at 160°C (320°F) with a fan for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
How to Make the Chocolate Frosting:
- In a heatproof bowl, melt the dark chocolate with the cream over a double boiler. Stir until smooth.
- Pour the chocolate frosting into a jug.
- Once the cake has cooled, drizzle the chocolate frosting over the top of the bundt cake.
- Allow the frosting to set before slicing and serving.
Notes
Sifting Dry Ingredients: Sift the self-raising flour, cocoa powder, and bicarbonate of soda to remove lumps and ensure even distribution of these dry ingredients.
Incorporating Coca-Cola: Adding Coca-Cola adds a unique flavor and moisture to the cake. Mix it in slowly to avoid excessive fizzing.
Proper Bundt Pan Preparation: Grease and flour the bundt pan thoroughly to prevent sticking. This ensures the cake retains its beautiful shape when released from the mold.
Proper Baking Time: Bake the cake until a toothpick inserted into the center comes out clean. Avoid overbaking, as it can result in a dry cake.
Cooling Time: Allow the cake to cool in the mold for a short time before transferring it to a wire rack. This prevents the cake from breaking apart.
Chocolate Frosting Consistency: Achieve the right consistency for the chocolate frosting – smooth and pourable but not too thin. This ensures a nice drizzle over the cake.
Frosting Setting: Allow the chocolate frosting to set before slicing the cake. This gives a clean and professional appearance to the finished bundt cake.
Serve at Room Temperature: For the best flavor and texture, allow the cake to come to room temperature before serving.
Nutrition
Calories: 597kcal | Carbohydrates: 76g | Protein: 13g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 203mg | Potassium: 415mg | Fiber: 6g | Sugar: 38g | Vitamin A: 794IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 4mg