Spiced Chocolate Bundt Cake
The BEST chocolate bundt cake recipe with a spicy twist!
Rich and utterly divine, this chocolate Bundt cake is easy to make, super moist and chocolatey!
Ingredients
- 100g/3.5oz ICAM Cioco Pasticceria Dark Chocolate, (from Nectar)
- 2 Cups/260g Plain Flour
- 1 Cup/200g Sugar
- ½ Cup/50g Cocoa Powder
- 1 Tsp ½ Baking Powder
- ½ Tsp Baking Soda
- 2 Tsp Cinnamon
- ½ Tsp Nutmeg
- ¼ Tsp Ground Cloves
- 1 Tsp Orange Zest
- 1 Tsp Vanilla Essence
- ½ Tsp Salt
- 2 Large Eggs
- 160ml Buttermilk (see note)
- 80ml Sour Cream
- 80ml Vegetable Oil
- 1 Tsp Vanilla Essence
- 1 Cup/240ml Coffee
- 100g/3.5oz ICAM Cioco Pasticceria Dark Chocolate (from Nectar)
- 75g/2.6oz ICAM Cioco Pasticceria Milk Chocolate (from Nectar)
- ½ Cup/125ml Double Cream/Heavy Cream
- Fresh Cranberries
- Fresh Raspberries
- Rosemary Stems
Chocolate Cake
Chocolate Ganache:
Decoration:
Method:
- Butter Grease a 25cm bundt pan. Dust with flour then with cocoa powder.
Make the coffee and let it slightly cool down. Chop the dark chocolate and set aside.
- Sift the flour, cocoa powder, baking soda, baking powder and spices into the bowl of a stand mixer. Add the sugar, salt and orange zest, and mix until well combined. In a second bowl, with a balloon whisk, mix the eggs with buttermilk, sour cream, oil and vanilla until well combined.
- Pour the mixture into the bowl with flour and mix on low speed. While mixing, gradually add the warm coffee and mix until well combined, (don't overmix the batter). Fold in the chopped chocolate.
- Pour the batter into prepared bundt pan and bake for 45-50 minutes or until a wooden skewer inserted into the cake comes out clean. Remove from oven and leave to cool inside the pan for 15 minutes, then carefully turn over onto a serving plate and leave to cool completely.
Chop the dark and milk chocolate into tiny pieces and place in a small bowl.
- Heat the cream in the microwave and pour over the chocolate. Leave for a few minutes for the chocolate to soften and stir until smooth.
- Let it stand for a few minutes to slightly thicken but still pourable.
- Pour over cooled cake. Let the chocolate slightly set and decorate as desired.
Enjoy!
Cake -
Chocolate Ganache -
Note
If you are unable to find buttermilk, substitute with 1 cup whole milk and 1 tablespoon white vinegar. Remove 1 tbsp milk from the cup and add 1 tbsp of vinegar. Stir, then let sit for 5 minutes. The milk will be slightly soured and ready to use.