Bee’s rich chocolate Bundt cake

Chocolate Bundt cake

Chocolate Bundt cake

As you might remember, I’ve got a bit of a ‘thing’ for Nordic Ware.  My love affair started with my heart shaped tin and has since progressed to individual present-shaped tins, and of course the ‘holiday tree’ pan used in Nigella’s wonderful ‘spruced up vanilla cake‘ from her Nigella Christmas book.

I should really save this recipe until Christmas because it would be perfect baked in the next tin I’ve got my eye on, the Nordic Ware Yule Log Cake Pan.  Still, watch this space – I might still resurrect it.

My lovely Dutch friend Bee (you can find her wonderful Family Food Blog here)  is something of an expert on Bundt baking.  She gave me the recipe that this cake was originally based on, taken from a cute little book she has called ‘Kiss My Bundt’ by Chrysta Wilson.  Bee says ‘I’ve played around with it quite a lot so far – I’ve added rose water, strong coffee, almond extract, Earl Grey Tea – and most recently, Frangelico and hazelnuts‘.  Basically, she says, when you come to add the boiling water, this is where you can add whatever you like as long as it’s liquid, and you keep the amount the same.

I’ve adapted this recipe to UK measurements (and fiddled with it a tiny bit) and have made it LOADS. It always comes out well as long as you remember the golden Bundt rule: you must COPIOUSLY spray the tin with cake release spray (or butter it really well), then coat in a layer of cocoa powder (you can use flour but it shows up on the finished cake – hence the hasty drizzle of melted chocolate on my one, above), turning it and tapping so that it coats the whole can, then tipping out the excess.

You’ll be surprised how liquid the batter is, but that’s the thing with Bundt tins: becuse they’ve got that big hole in the middle, the cake cooks really evenly.  If you don’t have a Bundt tin, try using a large round cake tin and upending something like a ramekin in the middle.

You will need:

300g caster sugar

180g plain flour

50g good quality cocoa powder

1 rounded tsp baking powder

1 rounded tsp baking soda

1 level tsp salt

2 eggs

250ml milk

100g butter, melted, or 125ml rapeseed oil

2 tsp vanilla extract

250ml boiling water (or other liquid)

First, preheat the oven to 180/gas 4 and prepare your tin as above.  Stand it on a baking sheet and check that it will fit in the oven.

Sift the sugar, flour, cocoa, baking soda, baking powder and salt together.

In the food processor, mix the eggs, milk, oil and vanilla well together, then add the dry ingredients slowly, a spoonful at a time.  Lastly, mix in the boiling water.  Give it a final stir to make sure there’s no thick batter left at the bottom, then pour into the prepared tin (sit the tin on a baking sheet first so it’s easy to manoeuvre it into the oven)

Bake for 45 minutes and COOL COMPLETELY BEFORE REMOVING IT!!  Pop a plate over the tin and tip over with one strong, confident movement.

Serve as it is (it’s lovely and rich) or cover it with foil and warm it gently, then serve it with pouring cream as a dessert.  Yum scrum.

14 replies
  1. Ruth
    Ruth says:

    I tried this the other night (used olive oil as I don’t have rapeseed) and it was gorgeous! Like a chocolate fudge cake as it is very dense. I missed reading about coating the tin with cocoa powder so the top layer of mine stuck : ( However, still looked fantastic and as it was the first cake my 3 month old has watched me make, she was very impressed with the outcome ; )
    Going to try it again now, using half the recipe for my mini-bundt tin, and I’m going to add some edible glitter to the cocoa powder tin-coating to see if that works and makes it slightly festive-looking?
    Great recipe, thanks!

  2. Em
    Em says:

    Quick question – what’s the best substitute for rapeseed oil – will either olive or vegetable work? Also, any good choc fudge icing recipes that would go well with this cake? It’s for a 10 year old’s birthday so I don’t think there’s any such thing as too much chocolate… :)

    • English Mum
      English Mum says:

      Hello Em, sorry, been away this weekend. Yes olive or vegetable would both be fine. As for choc fudge icing, pop it into the search term box on the right and find my devil’s food cake recipe – ’tis a good one (even though I say so myself), but if you want an easy one, make a standard buttercream (double the icing sugar to butter, splosh of milk), and then stir in some room temp melted chocolate. Yum!

  3. Karin @ Cafe Bebe
    Karin @ Cafe Bebe says:

    In the US, back when I was a kid, there was a Bundt cake mix. It had a fudgey bit that you squirted in after adding the main mix. In the baking process the fudgey bit baked into the middle of the Bundt cake. Then when you turned it out and cut into it you had a gorgeous fudgey surprise in the middle of each slice. Bliss. Wonder if you could do that with this? The fudgey bit was about the consistency of chocolate mousse or a nearly set chocolate fondant. There’s a challenge for you!! ;)

    Karin xx


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