SPICED CHOCOLATE BUNDT CAKE

A rich and utterly divine chocolate bundt cake with a spicy twist! Impress your guests with this easy to make cake which is super moist and chocolatey 🤤

RECIPE - Servings 10

Ingredients 🛒

Chocolate Cake:

100g/3.5oz Cioco Pasticceria Dark Chocolate, chopped (from Nectar)

2 Cups/260g Plain Flour

1 Cup/200g Sugar

1/2 Cup/50g Cocoa Powder

1 1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

2 Tsp Cinnamon

1/2 Tsp Nutmeg

1/4 Tsp Ground Cloves

1 Tsp Orange Zest

1 Tsp Vanilla Essence

1/2 Tsp Salt

2 Large Eggs

2/3 Cup/160ml Buttermilk (see note)

1/3 Cup/80ml Sour Cream

1/3 Cup/80ml Vegetable Oil

1 Tsp Vanilla Essence

1 Cup/240ml Coffee

Chocolate Ganache:

100g/3.5oz Cioco Pasticceria Dark Chocolate (from Nectar)

75g/2.6oz Cioco Pasticceria Milk Chocolate (from Nectar)

1/2 Cup/125ml Double Cream/Heavy Cream

Decoration:

Fresh Cranberries

Fresh Raspberries

Ginger

Rosemary Stems

Crushed Pistachios

Method:

Cake -

Preheat oven to 180C/350F.

Butter Grease a 25cm Bundt pan. Dust with flour then with cocoa powder.

Make the coffee and let it slightly cool down. Chop the chocolate and set aside.

Sift the flour, cocoa powder, baking soda, baking powder and spices into the bowl of a stand mixer. Add the sugar, salt and orange zest, and mix until well combined. In a second bowl, with a balloon whisk, mix the eggs with buttermilk, sour cream, oil and vanilla until well combined. Pour the mixture into the bowl with flour and mix on low speed. While mixing, gradually add the warm coffee and mix until well combined, (don't overmix the batter). Fold in the chopped chocolate.

Pour the batter into prepared Bundt pan and bake for 45-50 minutes or until a wooden skewer inserted into the cake comes out clean. Remove from oven and leave to cool inside the pan for 15 minutes, then carefully turn over onto a serving plate and leave to cool completely.

Chocolate Ganache -

Chop the chocolate into tiny pieces and place in a small bowl. Heat the cream in the microwave and pour over the chocolate. Leave for a few minutes for the chocolate to soften and stir until smooth. Let it stand for a few minutes to slightly thicken but still pourable.

Pour over cooled cake. Let the chocolate slightly set and decorate as desired.

Enjoy! 😊

NOTE: If you are unable to find buttermilk, substitute by making it with 1 cup whole milk and 1 tablespoon white vinegar. Remove 1 tbsp milk from the cup and add 1 tbsp of vinegar. Stir, then let sit for 5 minutes. The milk will be slightly soured and ready to use. Use amount as per recipe.