Tis’ the season to indulge, and our Chocolate Bundt Cake recipe is the star! Perfect for impressing the in-laws, bribing the kids, or just giving yourself the bigger slice!
Ingredients for the bundt cake:
- 1tsp of Vanilla Extract
- 200g unsalted butter (plus more for greasing the bundt tin)
- 300g plain flour
- 1 tsp baking powder
- 1 ½ tsp bicarbonate of soda
- 1 tsp salt
- 1 tsp Mixed Spice
- 100g Lily O’Brien’s Milk Chocolate Drops for Baking
- 160ml soured cream
- 55g cocoa powder (plus more for dusting the bundt tin)
- 400g soft brown sugar
- 3 medium eggs, at room temperature
Ingredients for the sugared berries:
- 100g granulated sugar (plus extra for coating)
- 120ml water
- Fresh cranberries and cherries
- Sprigs of rosemary for decoration
Ingredients for the icing:
- 150g icing sugar
- 2-3 tbsp milk
Method
- Heat the oven to 170°C/fan 150°C. Thoroughly grease your bundt tin (we used a 2.4 litre silicone bundt mould) with butter and dust with an even coating of cocoa powder and set to one side.
- Make sure you take time with this step as this is vital to the cake turning out properly.
- Sift the flour, baking powder, bicarbonate of soda, salt and mixed spice into a large bowl.
- Melt the chocolate in a bowl in the microwave in 20 second bursts until just melted.
- Once melted sift in the cocoa powder, add the vanilla extract, soured cream and 80ml boiling water, then stir until fully combined.
- In a separate large bowl, using an electric whisk or mixer, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, whisking well after each, then stir in the chocolate mixture until just combined. Carefully fold in the flour mixture, using a metal spoon.
- Pour the mixture into your greased bundt tin and smooth the top, give the tin a few gentle taps on your work surface to make sure the mixture sits in all the crevices of your tin.
- Bake for 50-55 minutes or until a toothpick inserted into the centre comes out clean. Leave to cool in the tin for 15 min, then carefully turn the cake out on to a wire rack and leave to cool.
- While your cake is cooling make your sugared berries.
- Place yoursugar and water into a pan and bring to a simmer (don’t allow the mixture to boil), making sure all the sugar is dissolved and then remove from the heat. Leave to stand for 15 minutes.
- Add your berries to the pan, swirl them to coat and allow to sit in the sugar syrup for 10-15 minutes, then remove onto a piece of kitchen paper to dry for one to two hours.
- Don’t discard your your sugar syrup, just empty from the pan into a jar and this can be used over the festive period - cheeky cocktail anyone?!
- Add a little extra sugar to a small bowl and roll the dried berries in the sugar crystals until coated then remove with a fork and place on a clean piece of kitchen paper until ready to use.
- Now time to make your icing. Sift the icing sugar into a medium bowl.
- Add 2 tablespoons of milk and whisk to combine. Add 1/4 teaspoon more milk at a time if needed until your glaze is smooth, but still thick.
- Generously drizzle the icing over the cooled cake, allowing it to drip down the sides.
- Now time to decorate with your sugared berries and sprigs of rosemary.
- Cut into pieces, serve and enjoy.
