Chocolate Bundt Cake

In my ongoing quest to find new chocolate cake recipes to feed the teenager, this one is lovely - easy to make and tastes delicious




1 tablespoon butter, melted

1 tablespoon cocoa powder


95g/3 1/2 oz cocoa powder

170g/6 oz dark chocolate, chopped

170ml boiling water

240g/8 1/2 oz sour cream

300g/10 1/2 oz plain/all purpose flour

1 teaspoon bicarbonate soda

1 teaspoon salt

185g/6 1/2 oz butter, room temperature

330g/11 1/2 oz light brown sugar

3 teaspoons vanilla extract

5 eggs


Icing:

100g plain chocolate


Stir the tablespoon of melted butter and the tablespoon of cocoa powder together until dissolved. Using a pastry brush coat the inside of a bundt tin.


Preheat your oven to 350F/180C/Gas 4.

Put the cocoa powder and chopped chocolate into a bowl, pour over the boiling water and whisk until melted and combined. Set aside.

Once the chocolate mixture is at room temperature stir in the sour cream.

In a separate bowl whisk together the flour, bicarbonate soda and salt.

Beat the butter, sugar and vanilla together in an electric mixer until light and fluffy.

Next whisk in the eggs, one at a time, beating well between additions.

Now add the flour mixture and the chocolate mixing until combined.

Pour the batter into the prepared bundt tin.

Bake in the centre of the oven for 45 to 50 minutes or until a skewer inserted into the middle of the cake comes out clean.

Place on a wire rack for ten minutes before turning out.


To make the icing melt the chocolate in the microwave or in a bowl over a pan of simmering water.

Drizzle over the cake.


Practically Pagan Cooking book from Rachel Patterson



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