Tis’ the season to indulge, and our Chocolate Bundt Cake recipe is the star! Perfect for impressing the in-laws, bribing the kids, or just giving yourself the bigger slice!
Ingredients for the bundt cake:
- 1tsp of Vanilla Extract
- 200g unsalted butter (plus more for greasing the bundt tin)
- 300g plain flour
- 1 tsp baking powder
- 1 ½ tsp bicarbonate of soda
- 1 tsp salt
- 1 tsp Mixed Spice
- 100g Lily O’Brien’s Milk Chocolate Drops for Baking
- 160ml soured cream
- 55g cocoa powder (plus more for dusting the bundt tin)
- 400g soft brown sugar
- 3 medium eggs, at room temperature
Ingredients for the sugared berries:
- 100g granulated sugar (plus extra for coating)
- 120ml water
- Fresh cranberries and cherries
- Sprigs of rosemary for decoration
Ingredients for the icing:
- 150g icing sugar
- 2-3 tbsp milk
Method
Heat the oven to 170°C/fan 150°C. Thoroughly grease your bundt tin (we used a 2.4 litre silicone bundt mould) with butter and dust with an even coating of cocoa powder and set to one side.
Make sure you take time with this step as this is vital to the cake turning out properly.
Sift the flour, baking powder, bicarbonate of soda, salt and mixed spice into a large bowl.
Melt the chocolate in a bowl in the microwave in 20 second bursts until just melted.
Once melted sift in the cocoa powder, add the vanilla extract, soured cream and 80ml boiling water, then stir until fully combined.
In a separate large bowl, using an electric whisk or mixer, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, whisking well after each, then stir in the chocolate mixture until just combined. Carefully fold in the flour mixture, using a metal spoon.
Pour the mixture into your greased bundt tin and smooth the top, give the tin a few gentle taps on your work surface to make sure the mixture sits in all the crevices of your tin.
Bake for 50-55 minutes or until a toothpick inserted into the centre comes out clean. Leave to cool in the tin for 15 min, then carefully turn the cake out on to a wire rack and leave to cool.
While your cake is cooling make your sugared berries.
Place yoursugar and water into a pan and bring to a simmer (don’t allow the mixture to boil), making sure all the sugar is dissolved and then
remove from the heat. Leave to stand for 15 minutes.
Add your berries to the pan, swirl them to coat and allow to sit in the sugar syrup for 10-15 minutes, then remove onto a piece of kitchen paper to dry for one to two hours.
Don’t discard your your sugar syrup, just empty from the pan into a jar and this can be used over the festive period - cheeky cocktail anyone?!
Add a little extra sugar to a small bowl and roll the dried berries in the sugar crystals until coated then remove with a fork and place on a clean piece of kitchen paper until ready to use.
Now time to make your icing. Sift the icing sugar into a medium bowl.
Add 2 tablespoons of milk and whisk to combine. Add 1/4 teaspoon more milk at a time if needed until your glaze is smooth, but still thick.
Generously drizzle the icing over the cooled cake, allowing it to drip down the sides.
Now time to decorate with your sugared berries and sprigs of rosemary.
Cut into pieces, serve and enjoy.
