So I decided to get back on the horse and try again. I attempted another bundt but this time I was going to use a recipe specifically designed for bundts. I had a lot of feedback from my previous post, The let’s be honest bundt, and the main thing I discovered is you shouldn’t use a normal sponge recipe, you need to use a specific bundt recipe. They normally include either yoghurt or sour cream. I looked up a few recipes and the chocolate and soured cream bundt from Delicious caught my eye.
My oven thermometer also arrived so I used this for the first time. It hasn’t really helped … it reads 20 degrees cooler than my oven so now I think there is something wrong with the thermometer as well! I don’t know which to trust but I am in the process of negotiating with my landlord for a new oven… wish me luck!
As always, I want to be honest with you and it didn’t come out the tin in one lovely perfect piece. Again, a bit was stuck in the pan. As this was just for family and friends I quickly stuck the pieces together and covered with ganache so no one could see. The ganache was very rustic (messy) so I decided to grate white chocolate on to cover the damage and I have to say it transformed the cake. It looked fab and it was one of the lightest yet chocolatiest cakes I have ever eaten. I had loads of compliments and will definitely be using this recipe again.
200g Stork plus extra for greasing the pan
300g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
100g dark chocolate, roughly chopped
1 tsp vanilla extract
160ml soured cream
55g cocoa powder
400g caster sugar
3 medium free-range eggs, at room temperature
150ml double cream
70g dark chocolate, roughly chopped
Few squares of white chocolate for grating on the top
Preheat the oven to 160 degrees C. Another thing I learnt from my previous bundt post is that bundts need to be cooked low and slow. 160 degrees C for at least an hour. Grease the tin with Stork, making sure you get into every little corner. Then add a little flour and move the tin around to ensure the flour covers everywhere where the Stork is. It is very important that every little piece of the tin is covered so the cake won’t stick ( haha says she!!)
Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.
Melt the chocolate in a bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Once melted, take off the heat and sift in the cocoa powder. Add the vanilla extract, soured cream and 80ml boiling water, then stir to a smooth, thick paste.
Beat together the Stork and caster sugar. A stand mixer is great for this but if not a hand held mixer will be fine. Beat until the mixture turns pale and creamy, 4 or 5 minutes in a stand mixer should do it. Add the eggs one at a time with a spoonful of flour each time to prevent the mixture curdling. Then stir in the chocolate paste until well combined –but don’t over-mix. Fold in the flour mixture.
Spoon the mixture into the bundt tin making sure that you let the batter fall into each corner. You should never fill a bundt tin more than ¾ and I found this was quite a large mix so I also made 9 cupcakes with the left over batter. Bake in the oven for 60 – 70 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 15 min, then turn the cake out on to a wire rack and leave to cool.
To make the ganache, heat the cream in a small saucepan until it just comes to a simmer, then remove from the heat and add the chopped chocolate. Stir until the chocolate has fully melted and the mixture is smooth. Pour over the cake. You may need to use a pallet knife just to move the ganche around so it covers each little corner. Then if you want, grate some white chocolate on top and serve.