Double Chocolate Bundt Cake
Double chocolate bundt cake – wow your guests with this sinfully delicious, intensely chocolatey cake.
By Jon Doe
They are easy to make, perfect for feeding a crowd, and they look beautiful without the need to do any fancy decorating!
Ingredients Baking powder Baking soda Salt Dark chocolate, Cocoa powder Vanilla extract Full fat sour cream Boiling water Oftened butter Granulated sugar Large eggs
Let's make Double Chocolate Bundt Cake
Thoroughly grease a 10 cup bundt tin, making sure that you get into all the nooks and crannies. Dust the tin with cocoa powder and shake out the excess. Heat the oven to 320°F.
Sift together the flour, baking powder, baking soda and salt and set aside.
Melt the chocolate, either over a pan of gently simmering water or in short bursts in the microwave. Sift in the cocoa powder then add the vanilla extract, sour cream and boiling water and whisk until smooth. Set aside.
Place the butter and sugar in a large bowl and whisk with an electric mixer until very pale and fluffy. Whisk in the eggs one at a time, adding a spoonful of the flour with each one.
Whisk in the chocolate mixture then finally fold in the rest of the flour mixture.
Dollop the batter into the prepared tin and spread it level. Tap the tin on the worktop a couple of times to get rid of any air bubbles then bake for 50-60 minutes.
Once the cake has cooled make the ganache. Place the chopped chocolate in a heat-proof bowl. Heat the cream until it is just boiling then pour it over the chocolate.
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