Monday, 17 August 2015

Best Ever Chocolate Bundt Cake

I have always LOVED Bundt cakes.
There is something super special and exotic about them.
There is definitely something majestic in the shapes- which are many and varied!

Recently, Mr Girlfriend had a weeks leave and we spent the entire week filling our day time with trips to cafes, galleries, a bit of shopping & junk shop scavenging and lots of getting little jobs done that we never find the time to do.
It was one of the best weeks ever and felt so much more indulgent as the kids were all at school and WE. WERE. ALONE.
It was the actual BEST.

On one of these outings I found the most exquisite new Bundt tin at this shop.
I ummed and aaahed as to whether I should buy it.
But I am SOOOO glad I did. I have already had so much joy out of it!

I don't think Bundt cakes will ever lose their WOW factor for me.

My understanding of these cakes is that they originated in Europe- Austria, Germany & Poland. In Austria the cakes are known as Guglhupf- but are also known in other places as BundKuchen. The Bund in this word referring to Community. These cakes were cooked in cast iron or ceramic shaped baking vessels.
The name Bundt was actually coined by an American kitchenware company in the 50's. The owner invented a lightweight aluminium version of these shaped cake tins, added a 'T' to Bund and trademarked the name & that is what most of us know them to be now.
No doubt the internet will jump to the opportunity of sharing it's knowledge about Bundt cakes here also.

Have you ever made one or perhaps you have been too scared?
I'm here to teach you Bundt Success! Oh yes siree!

There is a trick to getting a Bundt cake to turn out of it's tin without the tear-inducing disaster of it sticking.
Spray oil carefully around all of the tin and dust with flour (or cocoa powder if a chocolate cake).
Tap out any excess and then pour batter in as usual.

Make sure you also leave the cake in the tin for at least 15 minutes once it has come out of the oven before turning on to a cooling rack.

This recipe is SUPER EASY and is deliciously moist & chocolatey.
It would make a super great SPECIAL OCCASION cake- for like......Sunday Breakfast for instance.
Well that may just be us but I really encourage you to be naughty and do the very same.
It will fill your heart with joy- i PROMISE!
Imagine having this made for your birthday! You would totally feel like a Queen, or a King, or just like you were totally LOVED at the very least!


This recipe will also go into a regular 30cm cake tin (bake 35-40 mins) or make great cupcakes (about 20-25mins)- but please always check with a skewer as all ovens vary dramatically.

  • 2 cups sugar
  • 1 3/4 cups plain flour
  • 3/4 cup Cocoa powder (best quality you can afford)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons bi-carb soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup rice bran oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
for the glaze 
  • 3 tablespoons Cocoa powder
  • 3 tablespoons melted butter
  • 1 cup icing sugar
  • 3 tablespoons boiling water
Heat oven to 175C.

In a large bowl stir together sifted flour, cocoa, baking powder, bi-carb, sugar & salt.
Add eggs, milk, vanilla & oil.
Mix together well for 2 minutes.
Now stir in the boiling water.
The batter will be runnier than you are used to- this is ok.
Pour the batter into the oiled & dusted Bundt tin (as described in the post above).
Place into oven for 50-55 minutes or until skewer comes out clean.
Cool in the tin for at least 15 minutes before turning out on to a cake rack to let completely cool before applying the glaze.
For the glaze: Melt butter completely, stir in cocoa and icing sugar.
Mix well to remove all lumps before adding the boiling water.
Stir & then drizzle over the top of the cool Bundt cake.