Chocolate and soured cream bundt cake with ganache topping recipe | delicious. magazine

Ingredients

• 200g unsalted butter, softened, plus extra for greasing the pan
• 300g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 100g dark chocolate (70% cocoa solids), roughly chopped
• 1 tsp vanilla extract
• 160ml soured cream
• 55g cocoa powder
• 400g caster sugar
• 3 medium free-range eggs, at room temperature
• For the ganache topping
• 150ml double cream
• 70g dark chocolate (70% cocoa solids), roughly chopped
• You’ll also need…
• 2.4 litre bundt tin (we used one made by Nordicware)