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Desserts & Ices: Chocolate Bundt Cake

By Bake Club

1 Comment

Preparation time 20 minutes (plus cooling and chilling)

Cooking time 50 minutes

Servings 6-8

Use the swirly bundt mould from this month’s Bake Box to create this gorgeous chocolate bundt cake. Iced with white chocolate frosting and studded with jewel-like redcurrants this cake tastes every bit as good as it looks!

  • For the cake mixture:
  • 100g (3½oz) unsalted butter, diced, plus extra melted butter for greasing
  • 160g (5½oz) dark chocolate, chopped
  • 3 eggs, separated
  • 140g (4½oz) caster sugar
  • 2tbsp milk
  • 200g (7oz) plain flour, sieved
  • 2tsp baking powder
  • 2tbsp cocoa powder
  • 1tsp vanilla extract
  • For the white chocolate icing:
  • 265g (9½oz) white chocolate, chopped
  • 3 sheets of leaf gelatine
  • 175ml (6fl oz) double cream
  • 3tbsp water
  • 2tbsp liquid glucose
  • 25ml (1fl oz) grapeseed oil
  • To decorate:
  • 100g (3½oz) redcurrants
  • Making the cake mixture

    4 steps

  • 1

    Making the cake mixture Preheat the oven to 180ºC (fan 160ºC)/350ºF/gas 4. Grease the bundt mould by brushing it with melted butter and place on a baking sheet.

  • 2

    Making the cake mixture Melt the 100g (3½oz) butter with the chocolate in a bowl set over a pan of simmering water, stirring until smooth. Whisk the egg yolks in a bowl with 125g (4oz) of the sugar until thick and pale-coloured. Whisk in the milk, flour, baking powder, cocoa powder and vanilla, followed by the melted butter and chocolate, until evenly combined.

  • 3

    Making the cake mixture Whisk the egg whites in a separate bowl until standing in stiff peaks. Whisk in the remaining sugar and then carefully fold the whites into the cake mixture.

  • 4

    Making the cake mixture Pour the mixture into the cake mould, tap the mould on the baking sheet to burst any air bubbles and bake for 50 minutes. Leave to cool for 30 minutes in the mould before carefully turning out onto a wire rack to cool completely. Once cold, transfer the cake to the freezer while you prepare the icing.

  • Making the chocolate icing

    3 steps

  • 1

    Making the chocolate icing Melt the white chocolate in a bowl set over a pan of simmering water, stirring until smooth. Soak the gelatine leaves in a bowl of cold water.
    How to make white chocolate icing

  • 2

    Making the chocolate icing Put the cream, three tablespoons of water and the liquid glucose in a saucepan and bring to the boil. Remove from the heat and add the melted chocolate in three equal quantities, stirring briskly after each addition so you have a smooth, glossy mixture. Squeeze out the gelatine leaves and stir them into the chocolate mixture until melted. Add the grapeseed oil and mix until all the ingredients are evenly combined.

  • 3

    Making the chocolate icing Put a cooking thermometer into the icing and leave it to cool to 37°c/98°F. Remove the cake from the freezer, place it on a wire rack and spoon the icing down alternative grooves in the cake.

  • To decorate

    2 steps

  • 1

    To decorate Pull the redcurrants off their stalks and use to decorate the cake by pressing them gently into the grooves with the icing to hold them in place.

  • 2

    To decorate Transfer the cake to the fridge for 1 hour so the icing has time to set before serving.

Also in this issue


  • Zoe Hudson 12 months ago

    Nice to have a second recipe to use in the bundt tin but the video doesn't match the recipe in box 1 which has the same ingredients as listed below that match the title and image. :)

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