• Rachel Patterson

Chocolate Bundt Cake

This is pure chocolate cake, nothing fancy, just lush chocolate and it is sublime...



230g/8 oz butter

30g/1 oz cocoa powder

1 teaspoon salt

250ml (1 cup) water

120g/7 oz sour cream

1 teaspoon vanilla extract

280g/10 oz plain/all purpose flour

350g/12 1/4 oz sugar

1 teaspoon bicarbonate/baking soda

2 large eggs


120g/4 oz dark chocolate, broken into pieces

1 tablespoon honey

120g/7 oz double/heavy cream

1 tablespoon sugar


Grated chocolate to decorate (optional)


Pre-heat the oven to 350F/180C/Gas 4.


Butter and flour a 10" bundt tin.


Pop the butter, cocoa powder, salt and water into a saucepan over a medium heat. Stir until the butter is completely melted. Remove from the heat and allow to cool for 15 mins.


In a bowl whisk together the sour cream and vanilla. Set aside.


In a separate bowl mix together the flour, sugar and bicarbonate soda.


Pour the cooled cocoa and butter mixture into the dry ingredients and whisk until combined.


Add in the eggs one at a time and whisk.


Add in the sour cream, whisk until smooth.


Pour the batter into the prepared bundt tin.


Bake for 40 to 50 minutes, until a skewer comes out clean.


Allow to cool in the tin before turning out.


To make the glaze:

Pop the chocolate and honey in a bowl.

Place the cream and sugar in a saucepan and heat until the sugar is dissolved. Pour the warm cream mixture over the chocolate and honey and stir until smooth.


Spoon the glaze over the cake.


Decorate with chocolate shavings if you wish.



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© 2019 Rachel Patterson