It was Mr T’s birthday last week so of course I needed to make him a cake! He loves chocolate but doesn’t go in for loads of icing so I knew a bundt was the order of the day. I also decided to use the Jubilee tin he bought me for my birthday as a special little nod to him.
My usual chocolate cake recipe doesn’t always work well as a bundt as it’s quite a wet mix so even with lots of greasing and flouring bits of the cake still stick to the tin. I didn’t want a light chocolate cake; it needed to be dense, fudgey and rich in flavour.
After doing some digging online and checking out my favourite blogs I came across this recipe from Ruth at The Pink Whisk. I did need to up the quanities and fiddle with the recipe slightly but it resulted in one yummy bundt! Mr T and I may have had more than one or two slices but it’s his birthday so it would be rude not to. It did mean a slight gain at SW the following Thursday but I didn’t mind, this cake was worth it!
Chocolate Birthday Bundt
240g butter, softened
150g molasses sugar
290g light muscovado sugar
300g plain flour
110g self-raising flour
110g cocoa powder
1 ½ tsp bicarbonate of soda
2 ½ tbsps vinegar (I used malt and it was fine)
- Preheat the oven to 160C (fan)
- Grease and flour your bundt tin.
- Add the milk and vinegar to a jug and set aside.
- Cream the butter and sugar until pale and fluffy.
- Mix together the dry ingredients in a separate bowl.
- Alternating between the eggs and the dry ingredients, add a bit at a time until well combined.
- Whisk in the milk until smooth.
- Pour into a prepared tin and bake in the oven for 50-60mins until a skewer inserted comes out clean.
- Leave to cool in the tin for 30mins before tipping onto a wire rack to cool.
250g icing sugar
A few tablespoons of warm water
- Once the bundt is cool stir the water into the icing sugar a little bit at a time until smooth and thick but with a dropping consistency.
- Pour over the bundt.
- Decorate with chocolate drops.