Food

Dark Chocolate Bundt

INGREDIENTS

  • 1 1/4 cup(1/2 pint) brewed espresso
  • 4oz chocolate
  • 4oz butter
  • 9oz sugar
  • 6oz flour
  • 1tsp bicarbonate of soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground all-spice
  • 1/4tsp salt
  • 2 eggs
  • 1 tsp vanilla

Chocolate Ganache

  • 8oz chocolate
  • ½ cup cream or yoghurt

PREPARATION

  1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 350F (180C) degrees.
  2. In microwave oven or double boiler over simmering water, melt chocolate. Add butter and sugar and blend together until melted and dissolved. Allow to cool.
  3. In a medium bowl combine flour bicarbonate, spices and salt.
  4. Add  the eggs, one at a time, to the chocolate mixture beating well between each addition. Beat in the vanilla extract
  5. Slowly add the flour mixture and thoroughly combine. It will be a very wet mixture.
  6. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 45 -60 mins (loaf pans will take less time).
  7. Transfer cake to a rack. Unmold after 15 minutes and let cool before pouring over ganache (just melt chocolate and stir in cream). Alternatively just dust with icing sugar if you like.