Chocolate and soured cream bundt cake with ganache topping recipe
Our chocolate bundt cake – with a blanket of chocolatey ganache – makes a decadent dessert, afternoon tea or stick a few candles in for a birthday cake.
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Cooking tools:
- Bundt pan
- Hand mixer
- Sifter
- Cooling rack
- Pastry brush
- Skewer
- Kitchen scale
- Oven
- Stove
- Mixing bowl
- Pot
- Saucepan
- Measuring spoon
- Measuring cup
- Spoon
- Kitchen timer
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
- 150ml double cream
- 70g dark chocolate (70% cocoa solids), roughly chopped
- You’ll also need…
- 2.4 litres bundt tin (we used one made by Nordicware)
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