Similar to a brownie in texture, this cake is seriously moreish. The aim is too slightly 'under-bake' it so that the cake has a gooey chocolate ring running through the centre of it. Bundt tins always seem to produce stunning cakes and this was no different. You can find a whole bunch of different ones that create so many different designs of cake but for this photo I really wanted one with a shape that would work well with the drizzling action shot I was hoping for and the tin I eventually used didn't disappoint! This cake is a real showstopper - anyone else got a Christmas cake switch up vibe...?
For the Cake
- 400g Butter (softened)
- 390g Caster sugar
- 6 Large eggs
- 265g Icing sugar (sifted)
- 300g Plain flour
- 100g Cocoa powder
- 1tsp Vanilla bean paste
For the Chocolate Glaze
- 160g Icing sugar (sifted)
- 30g Cocoa powder (sifted)
- 4tbsp Warm milk
You will also need: A 10" bundt tin
- Preheat your oven to 150 Fan/170C and grease your bundt tin carefully to ensure the cake comes out nice and easily when it has baked.
- In a freestanding electric mixer (with a paddle attachment) cream the butter and sugar together before adding the eggs, one at a time.
- With the mixer on a low speed, add the icing sugar, flour, cocoa powder and vanilla and mix until the batter is nice and smooth.
- Pour the batter into the bundt tin and bake for 1hr. Don't worry if the cake looks a little underbaked - that is what will give the tunnel of fudge effect when it has cooled down!
- Leave the cake to cool in its tin for at least 2hrs as trying to remove it while it is too warm will result in the cake falling apart.
- Turn the cake out onto a wire rack and leave to cool completely.
- Prepare the glaze by stirring together the icing sugar, cocoa powder and warm milk until you get a thick, glossy mixture.
- Pour the glaze over that cake and allow it to set before serving.