Double Chocolate Bundt Cake
Pure indulgence is what this double chocolate bundt cake is. Moist, chocolatey and delicious.
Servings: 12
Ingredients
- 125 gram/1/2 cup butter
- 1/2 cup vegetable oil
- 1/4 cup cocoa
- 100 gram dark chocolate
- 1 cup hot water
- 1 tsp instant espresso
- 1 tsp vanilla essence
- 2 cups granulated sugar
- 2 cups cake wheat flour or all purpose flour
- 2 tsp baking powder
- 2 large eggs
- 1/2 cup buttermilk
Glaze
- 100 gram chocolate
- 1/2 cup cream
Instructions
- Preheat oven to 180 degrees Celsius. Grease a 22cm bundt pan with soft butter
- In a large bowl mix the melted butter, oil and cocoa. Dissolve the espresso powder in the boiling water and mix it in. Melt the chocolate in the microwave at 20 second increments mix it into the liquids
- Mix in the vanilla essence
- Sift in the sugar, flour and baking powder. Gently mix until combined
- Mix the eggs with the buttermilk and slowly fold it into the batter. Do not over mix
- Pour the cake batter into the pan and bake at 180 degrees Celsius for 30-35 minutes or until a toothpick inserted comes out clean
- Remove cake from oven and wait 10 minutes before turning the cake onto a wire rack. Once turned onto the wire rack wait 5 minutes before lifting the pan off the cake
- For the glaze, break the chocolate into small pieces and pop it into a heat proof bowl. Heat the cream o the stovetop until it's hot, do not let it boil. Slowly mix it into the chocolate until the chocolate melts. You should have a silky smooth glaze
- Spread the glaze over the cake whilst still warm. You can add a little more cream if you want a more liquid glaze
Notes
- If you do not have instant espresso you can use a good quality instant coffee
- The buttermilk can be replaced with milk, however the texture will not be as moist
- You can turn this cake into a normal layered cake, divide the batter between 2 x 22cm pans and bake