Chocolate Bundt Cake

A cake that can be eaten by hand without appearing uncivilised.

This recipe comes from Preppy Kitchen (https://preppykitchen.com/chocolate-bundt-cake/). I have altered it just a wee bit to make that chocolate flavour pop - who uses hot water when coffee is an option?! This cake will disappear very fast in a crowd or in a workplace.

Ingredients:

For the Cake:

1 1/2 cups / 360ml / 360g freshly brewed hot coffee

1 1/4 cups / 125g cocoa powder

3 1/2 cups / 420g plain flour

2 1/2 cups / 500g granulated or caster sugar

2 1/2 tsp baking soda

1/2 tsp salt

1 cup / 222g unsalted butter, melted

1 cup / 220g sour cream, at room temperature

1/2 cup / 120ml / 110g vegetable oil

4 large eggs, at room temperature

1 Tbsp vanilla extract

For the Chocolate Ganache Topping:

113g semi sweet or plain chocolate chopped, or chocolate chips

7 Tbsp / 105ml / 105g double cream

1 Tbsp unsalted butter, softened

If in the UK, this ideally can be taken from the remaining butter in a 250g block

Instructions:

For the Cake:

Preheat the oven to 350˚F / 180˚C, and grease and flour a 10-12 cup bundt pan.

If using cooking spray, wait until you are about to put the batter into the pan.

In a large heatproof bowl, whisk together the cocoa powder and hot coffee until smooth, and leave to cool for 10 minutes.

In a large mixing bowl, whisk together the flour, sugar, baking soda and salt.

Combine the melted butter, sour cream, vegetable oil, eggs and vanilla with the chocolate mixture, whisking until well combined.

Pour the chocolate mixture into the flour mixture, and stir until no streaks remain.

Carefully spoon into the prepared bundt pan, taking care not to upset the greasing.

Bake for 55 minutes, or until a toothpick comes out with a few moist crumbs.

Let cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.

You may have to cut the top off this cake as it rises a lot, if you eat the excised cake no one will ever know... it is a sacrifice you will just have to make. Life is hard sometimes.

For the Ganache Topping:

In a large heatsafe bowl, microwave the cream until boiling, 30-45 seconds on high.

Add the chopped chocolate and butter so that the cream submerges the chocolate.

Let stand but do not stir for a few minutes, then stir until the mixture is smooth.

The heat of the cream will melt the chocolate and

butter.

Place the cake on a serving plate and spoon the ganache over the top.

It will drip down the sides and look absolutely marvellous.

Try to let the ganache set a little bit before eating...