A true chocolately chocolate Bundt cake. Don’t bake it for too long, or it will get dry.
This recipe is for one small Bundt pan (5 cups = 1,2 l). It will overflow just a little with this size (cut off the excess if you want it perfect or cut down on the baking powder and bring it down to 3/9tsp), so using a slightly larger pan won’t be a problem at all.
The recipe is based on one from David Lebovitz.
- 40g dark chocolate roughly chopped up
- 15g of cocoa powder (using too much will make the cake dry)*
- 40ml cream (high fat content)
- 40ml strong coffee (we use freshly made espresso)**
- 40g butter
- 60g sugar
- 1 egg
- 70g flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- Grease the Bundt pan well with butter and set aside.
- Add the chocolate, cocoa powder, cream, coffee and butter in a small saucepan. Place on a low heat on the stove and warm up while stirring regularly until all the butter and chocolate have melted. Do not heat it any further than you need to to melt the ingredients.
- Mix in the sugar. Adding the sugar will help cool down the mixture before adding it to the flour & eggs. LEave to cool further if required until it’s just above body temperature.
- Add in the egg (you don’t want the egg to cook! so take care the mix cooled down enough)
- Stir in the remaining ingredients, all at once. As soon as you’ve mixed in the dry ingredients, the baking power & soda will start to work and bubble up. Therefore, if you’re not planning to bake immediately, only mix in the dry ingredients when you’re ready for baking.
- Pour the batter into the Bundt pan.
- Bake in a pre-heated oven at 180C (=350F) for 30 minutes or until cooked. It’s better to take it out just before it is fully cooked than after, you prefer it being slightly moist versus dried out.
- Leave to cool down slightly before attempting to take it out of the Bundt pan.
*The type of cocoa powder you use will greatly impact the flavour of your cake. So, choose one you enjoy!
**The nice thing about using coffee in a chocolate cake is that it doesn’t necessarily make it taste like chocolate, but it brings a lot of depth of flavour.