Dark Chocolate Bundt Cake Recipe
Dark Chocolate Bundt Cake Recipe
Delight your loved ones by baking an irresistibly rich and velvety treat with our dark chocolate bundt cake recipe. Bundt cakes are an American take on the European Gugelhupf. Famed for their fluted shapes, these beautiful bakes will be the talk of any teatime table. We have added extra decadence with our intense 85% Cocoa Excellence in the batter. This is coupled with a gloriously glossy ganache using our creamy Lindt white chocolate Bar. Experience the brilliance of Lindt chocolate – from richer, dark chocolate to our finest Excellence range today.
Lindt EXCELLENCE 85% Cacao Dark Chocolate Bar, 100g
8 - 10 people
Ingredients
- butter, for greasing
- <b>For the Bundt: </b>
- 225g plain flour
- 65g cocoa powder
- 2tsp baking powder
- ½tsp salt
- ¼tsp baking soda
- 350g caster sugar
- 125ml vegetable oil
- 2 large eggs
- 1tsp vanilla extract
- 100g 85% cocoa dark chocolate, melted (we used Lindt Excellence 85% Cocoa Dark Chocolate)
- 375ml Whole milk
- <b>For the ganache: </b>
- 100g white chocolate, finely chopped (we used Lindt LINDOR White Chocolate Bar)
- 3tbsp double cream
Lindt Chocolate In This Recipe
Method
Step 1.
Preheat the oven to 180°C/160 Fan/Gas 4.
Step 2.
Generously butter a 2.4 to 2.8L Bundt tin.
Step 3.
In a medium bowl, sift the flour with cocoa powder, baking powder, salt, and bicarbonate of soda.
Step 4.
Using a stand mixer, beat the sugar with oil, eggs and vanilla extract on a low speed until combined. Slowly stream in the melted chocolate until incorporated. You can also do this in a bowl using a wooden spoon but it will take a little longer.
Step 5.
Beat in half of the flour mixture, then half of the milk. Repeat until you have a smooth batter.
Step 6.
Spoon the batter into the prepared pan and smooth over the top. Bake in the centre of the oven for about 45 to 50 minutes or until a skewer inserted into the centre of the cake rim comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling completely.
Step 7.
For the ganache: pop the chopped Vanilla White Chocolate and double cream into a microwave-safe bowl. Microwave for 20 seconds and stir. Continue to microwave in 5 second increments, stirring in between, until melted and smooth. Once completely melted, leave to stand for 5 minutes.
Step 8.
Set the cooled bundt cake onto a flat plate and spoon over the white chocolate and vanilla ganache.
Chocolatier’s Tip:
Make sure you butter the tin thoroughly to ensure the baked cake comes out clean.
Chocolatier’s Tip:
Make sure you butter the tin thoroughly to ensure the baked cake comes out clean.
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