This cake is very, very moist and wonderfully tasty. It’s also dark, rich and impressive – (if only I was describing myself as a young man, but alas not so.)
Makes: 10 – 12 pieces
Time: About 50 minutes + cooling/waiting time
Level: Moderately easy
Equipment: A Bundt tin (size: approx. 210cm/8½” across the open end)
- butter to grease the tin + a tbsp. of cocoa powder for dusting
- 160g/5.75oz plain flour
- 240g/9oz caster sugar
- 60g/2oz cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 eggs, lightly beaten
- 160ml/5.75fl oz milk
- 80ml/3fl oz vegetable oil
- 2 tsp vanilla extract
- 2 tsp instant coffee granules
- 150ml/5.5fl oz boiling water
- 100g/3.5oz milk chocolate or white
- 100ml/3.5fl oz double cream
- 25g/1oz unsalted butter
- Any chosen sprinkles or similar adornments
You could spray inside the tin with cake release, but I always prepare mine this way. I brush the inside with melted butter then leave it in the fridge or somewhere cool for a while so it sets. For extra certainty I sometimes repeat this. Then I dust the inside either with flour or, in this case, cocoa powder. Put it somewhere cool until needed.
1. Prepare the tin as above. Place a baking tray in the oven and pre-heat to 180C / Fan 160C / 350F / Gas 4.
2. Put the dry ingredients (flour, sugar, cocoa powder, baking powder & bicarb. soda.) in a bowl and mix together.
3. Add in all the other ingredients except the water and coffee and beat it all together until smooth and well combined.
4. Put the coffee granules in a jug and measure in the boiling water. Stir to mix then add this gradually to the main batter while mixing. It will be a very runny mixture.
5. Pour into the prepared tin and bake for 20 – 25 minutes. Check by inserting a skewer into the deepest part of the cake. If it comes out clean the cake is done.
6. Remove from the oven and set aside to cool completely. If necessary, use a small crank-handled spatula to carefully ease the cake away from the sides of the tin.
7. For the chocolate icing, chop the chocolate into small pieces and place in a bowl. Heat the cream almost to boiling then pour over the chocolate. Wait a few minutes then add the butter and stir or whisk it all to create a smooth ganache.
8. Put the cake on a board then on a turntable. Wait until the icing has cooled to the point where it’s still pourable but thick enough not to run off immediately. Pour, spoon or pipe the icing into the rivulets. Before it sets fully add the sprinkles.
I hope you enjoy this lovely cake. If you want to see more chocolate cake recipes click here. Two of my personal favourites that I’m sure you’ll love as well are my Chocolate and Orange Marbled Ring Cake and my Chocolate Lime and Orange Cake.