Of course you may bake this wonderful chocolate bundt cake during spring, summer and fall seasons. But the bests time for it is deep autumn and Christmas days. Moist, chocolatey, with a well-defined structure. Good on its own, but berries, chocolate ganache or cocoa nibs are never superfluous. Definitely taste it.
P.S. Don’t be afraid the corrugated cake pan! For the bundt cake I use Heirol Waterfall Pan and it’s very easy to work with it: grease the inside of the mold thoroughly, sprinkle with flour then shake off the excess. In this case the chocolate bundt cake is easy to remove from the mold after baking: just to flip the pan onto a plate and shake it well.
FOR 2.5l dish
300 g melted butter
350 g milk
350 g all propose flour
60 g cocoa
1/2 teaspoon vanilla paste
- Preheat oven to 175 °C.
- Prepare a baking dish: brush the inside with butter, then dust with flour. Shake off excess flour.
- Beat sugar and butter with a mixer, add eggs one by one, then milk and vanilla paste.
- Add flour at the end.
- Put the dough in a mold, bake for an hour.
- Allow chocolate bundt cake to cool completely, then turn onto a serving plate and shake vigorously.
More cakes from this blog you can catch by tag: recipes.