Rich chocolate bundt cake recipe with glaze for your next party

Chocolate Cakes aren’t that difficult to make, and can be done in a jiffy but where’s the fun in that? Introducing the elegant and eyecatching rich chocolate bundt cake with a layer of chocolate that pools when you unmold the cake plus a rich ganache glaze that will give your cake a sheen that is perfect for gifting and also for celebrations.

Rich Chocolate Bundt Cake with Forsting

(Serves 12)

Ingredients

• Chocolate Bundt Cake
• 285 gm allpurpose flour
• 115 gm Cadbury Cocoa Powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 225 gm unsalted butter, room temperature
• 200 gm brown sugar, packed
• 201 gm granulated sugar
• 3 eggs, room temperature
• 240 ml buttermilk, room temperature
• 240 ml strong brewed coffee, cooled completely
• 120 ml vegetable oil
• 1 tbsp vanilla extract
• 170 gm Cadbury Bournville 50% dark chocolate, finely broken down

For the Chocolate Ganache Glaze:

• 285 gm semisweet chocolate, chopped into even pieces
• 180 ml heavy whipping cream
• 60 ml corn syrup
• 2 teaspoons dark rum or vanilla extract

For the Chocolate Pan Release:

• 200 gm butter, room temperature
• 215 ml vegetable oil
• 60 gm allpurpose flour
• 85 gm cocoa powder

Instructions

1. Let’s make the chocolate pan release first. Add butter and vegetable oil to a large mixing bowl. Then sift the flour and cocoa powder into it.
2. Plug in your hand mixer and on medium speed or a manual whisk, mix all ingredients until smooth with no lumps.
3. Using a pastry brush, generously coat a 9inch bundt pan, with this chocolate pan release, ensuring you coat every crevice and the center tube.
4. Store any extra chocolate mix, in an airtight container. You can store it easily in the fridge for a couple of months.
5. Preheat the oven to exactly 180°C.
6. Take a large mixing bowl, and add flour, cocoa powder, baking powder, baking soda, and salt. Then whisk to mix, making sure to break down any lumps. Set aside.
7. In a separate bowl, pour buttermilk, vegetable oil, coffee, vanilla extract, and whisk. Keep aside for later.
8. Fix the stand mixer bowl, with paddle attachment, or take a large bowl and fix a handheld electric mixer. Add butter, and both sugars to the bowl and mix at medium speed until light and fluffy, this takes about 57 minutes.
9. Pause the mixer several times to scrape down the sides and bottom of the bowl.
10. With the mixer still running at medium speed, add the first egg. Mix until completely incorporated, scrape down the sides of the bowl. Repeat with the rest of the eggs. If the mixture looks curdled at any point, continue mixing until it reaches a cohesive and smooth consistency.
11. Reduce the mixer speed to low, and add ⅓ of the flour mixture to the egg bowl, until almost combined. Pour ⅓ of the buttermilk liquid into the bowl and mix until just incorporated.
12. Repeat this process two more times until all ingredients are used up and mixed. Stop mixing as soon as the last portion of buttermilk is just incorporated.
13. Add the finely broken down chocolate pieces now and use a spatula to fold them in. Give a final scrape down of the bottom and sides of the bowl, to ensure even distribution.
14. Pour the batter into your prepared bundt pan and smoothen the top with a spatula. Gently tap the pan on the counter several times to remove any air bubbles.
15. Bake for 4555 minutes in the preheated oven. To test, insert a skewer into three different parts of the cake and if it comes out clean or with just a few moist crumbs, it’s done.
16. Let the cake cool in the pan itself, for 10 minutes. Then place a wire cooling rack upside down on top of the bundt pan.
17. Using oven mitts, firmly grasp both pan and rack and quickly flip and carefully lift off the bundt pan. Let the cake cool completely for an hour, before glazing.
18. To make the glaze, add the chopped chocolate to a large heatproof bowl. Then take a small saucepan, pour the heavy cream into it, and heat on medium flame. Remove from heat immediately just before it starts to boil.
19. Pour hot cream over the chocolate, making sure all the chocolate pieces are covered by the hot cream. Let it rest for five full minutes.
20. After five minutes, begin whisking from the center and going outward, until completely smooth.
21. Next, heat the corn syrup in the microwave for 10 seconds and add the warmed corn syrup to the chocolatecream bowl. Add either rum or vanilla and whisk, until smooth and glossy.
22. Allow the ganache to cool to room temperature, exactly 29°C, and pour it over the cooled chocolate cake. Let the ganache set before serving.