bohemianwanderer – This chocolate bundt cake combines rich dark and milk chocolate with a light, airy texture, perfect for sharing. The recipe serves 8 to 10 people and requires just 5 minutes of prep and 45 minutes of baking. Begin by preheating the oven to 180C (160C fan)/350F/gas mark 4 and generously buttering a large bundt tin, or lightly spray it with cooking spray. Proper greasing ensures the cake releases cleanly once baked.
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In a stand mixer or using an electric whisk, beat six large eggs with 150g of caster sugar on medium-high speed. Continue whisking for five to seven minutes until the mixture becomes pale, thick, and triples in volume. This step is crucial to achieve a light, airy cake structure. While the eggs are whipping, melt 250g of dark chocolate, 50g of milk chocolate, 250g of butter, 50g of malt syrup, and 100ml of whole milk. Melt gently over a pan of simmering water or in short bursts in a microwave, stirring until smooth.
Once melted, reduce the mixer speed and slowly pour the warm chocolate mixture into the whipped eggs. Mix carefully until just combined to retain the airy texture. In a separate bowl, sift 120g of plain flour, 20g of cocoa powder, and ½ teaspoon of fine sea salt. Gently fold the dry ingredients into the chocolate-egg mixture until no streaks remain. Avoid overmixing to preserve the cake’s light consistency.
Pour the batter into the prepared bundt tin, smoothing the top evenly. You may chill the tin until ready to bake, or bake immediately. Place the cake in the preheated oven for 20 minutes. The edges should be set while the center remains slightly wobbly. This ensures a soft, molten interior. After baking, let the cake cool in the tin for 10 minutes before carefully turning it out onto a serving platter.
Tips for Perfect Chocolate Bundt Cake and Serving Suggestions
For best results, ensure the eggs and sugar are whipped thoroughly. This step provides lift and structure. Melt chocolate and butter gently to avoid burning and preserve smoothness. Folding flour and cocoa powder carefully prevents deflating the batter.
To serve, slice the cake just before eating. Adding ice cream or cream keeps the cake warm and enhances flavor. This bundt cake pairs well with a light dusting of cocoa powder or powdered sugar for presentation. Leftovers can be stored at room temperature, loosely covered, for up to two days. Reheating slightly before serving maintains a soft texture.
This recipe combines simplicity and sophistication, ideal for home bakers seeking a quick, impressive dessert. Its combination of textures and chocolate varieties ensures wide appeal. Following these steps carefully delivers a consistently successful, indulgent chocolate bundt cake suitable for any occasion.
