Chocolate Ganache Bundt cake!
Keep the cool weather at bay and indulge in rich, feel-good desserts such as this Chocolate Ganache Bundt cake created by Charlotte Ree. Follow Charlotte on Instagram @charlotteree
Chocolate Ganache Bundt cake recipe
You'll need a special cake tin called a bundt pan to create this mesmerising shape. Bundt pans come in all different shapes and sizes and the one I have used is called a heritage bundt pan, but you can also make this in a round 20cm springform tin.
·2 ¼ cups plain flour
·1 ½ cups brown sugar
·2 eggs, at room temperature
·170g butter, softened
·½ cup cocoa
·3 teaspoons baking powder
·1 ½ cups full cream milk
·Extra butter, softened, to grease the tin
Chocolate Ganache Ingredients:
·150g dark chocolate chips
·150ml pouring cream
Preheat your oven to 160°C. Using your hands, generously butter your classic sized bundt pan. Sift the flour, cocoa and baking powder into a bowl.
In your stand mixer, beat the butter and sugar until pale and fluffy. Add the eggs and beat until combined. Add the milk and dry ingredients to the butter mixture, alternating when adding the two.
Spoon the mixture into your bundt pan. Bake for 50 minutes, or until cooked when tested with a skewer. Cool in its tin on a wire rack.
Warning: do not attempt to remove your cake from the tin until it has cooled completely, or you might end up with a hot mess.
Once the cake has cooled, heat the cream in a small saucepan until it begins to simmer. Remove from the heat and add the chocolate. Leave to melt for 2-3 minutes and then stir until smooth.
Remove your cake from the tin and place on platter. Pour ganache over your cake, and let it run down the sides to form the shape of your bundt.
You can leave the cake as is, or decorate with edible flowers, dried rose petals or a sprinkling of gold dust - just like I have.
TIP always crack the eggs into a smaller bowl before putting them into your stand mixer to avoid unwanted shells going in your cake batter.
Need some serving inspiration?