It’s already a tradition 🙂 I made the chocolate and raspberry bundt cake for Christmas. It turned out very moist and delicious 🙂
For the cake:
- Butter – 230 g (melted), and some more for greasing the mould
- Cocoa powder – 60 g (and a sprinkle for dusting the mould)
- Sugar – 250 to 300 g (to your taste)
- Soured cream – 240 ml
- Eggs – 2
- Vanilla extract – about 1 tsp (optional)
- Salt – 1/2 tsp
- Warm water – 180 ml
- Instant coffee – 15 g
- Plain flour – 250 g
- Baking powder – 1 tsp
- Raspberries (or any other forest berries) – as much as you want (optional)
- Any chocolate you like – 125 to 150 g
- Chocolate pearls, galaxy sprinkles or any other decorations you like (optional)
Melt the butter, let it cool until just warm, and add to your main mixing bowl.
Add cocoa powder.
Mix it well with a whisk, until fully combined.
Add sugar (I used unrefined)…
… and soured cream…
… eggs and salt…
… and vanilla extract.
Into a separate bowl, add warm water…
… and coffee, and mix it well….
… and add into your main bowl.
Mix everything well with a whisk, until fully combined and no chunks left.
Sift the flour…
… with baking powder…
… and add to the mixture.
Mix well, and add raspberries (or any other berries of your choice) if you like…
… and mix them well in.
Prepare the bundt cake mould. Grease it well with melted butter, up to the very top…
… including the cone in the middle.
Dust the mould with some cocoa powder…
… and pour the batter into it.
Pre-heat the oven to 175 C and bake for 40 to 45 minutes (if your oven is fan-assisted – 30 to 35 minutes).
Once the cake is ready and you take it out of the oven, let it cool down.
… Then run a silicone spatula over the edges of the mould…
… cover it with a bottom of another baking tray, or a dish…
… quickly turn it over…
… and take the mould off.
For glazing, use any chocolate you like. Since my cake is with raspberries, I chose dark raspberry chocolate.
Break or chop the chocolate into small pieces, and melt them in the microwave…
… until all of it is melted.
Pour glazing over the cake, and decorate if you like. I used these chocolate silver pearls…
… and golden galaxy sprinkles.
And the finished cake looks absolutely scrumptious and delightful!
It would look amazing on your table, and be an absolute wow-factor with your guests.
And it is also absolutely DELICIOUS – not sickly-sweet, flavoured and moist!
