Dark Chocolate Bundt Cake
Delight your loved ones by baking an irresistibly rich and velvety treat with our dark chocolate bundt cake recipe. Bundt cakes are an American take on the European Gugelhupf. Famed for their fluted shapes, these beautiful bakes will be the talk of any teatime table. We have added extra decadence with our intense 85% Cocoa Excellence in the batter. This is coupled with a gloriously glossy ganache using our creamy vanilla-infused white chocolate. Experience the brilliance of Lindt chocolate - from richer, dark chocolate to our finest EXCELLENCE range.
Chocolatier’s Tip
Make sure you butter the tin thoroughly to ensure the baked cake comes out clean
85% Cocoa Dark Chocolate EXCELLENCE Bar (3.5 oz)
9 people
Ingredients
- butter for greasing
- FOR THE BUNDT:
- 8 oz all-purpose flour
- 2.3 oz cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 12.3 oz granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 3.5 oz 85% cocoa dark chocolate, melted
- 1 1/2 cups whole milk
- FOR THE GANACHE:
- 3.5 oz white chocolate, finely chopped
- 3 tbsp heavy cream
Instructions
- Preheat the oven to 350 deg F
- Generously butter a 10 to 12-cup Bundt pan
- In a medium bowl, sift the flour with cocoa powder, baking powder, salt, and baking soda
- Using a stand mixer, beat the sugar with oil, eggs, and vanilla extract on low speed until combined. Slowly stream in the melted chocolate until incorporated. You can also do this in a bowl using a wooden spoon but it will take a little longer
- Beat in half of the flour mixture, then half of the milk. Repeat until you have a smooth batter
- Spoon the batter into the prepared pan and smooth over the top. Bake in the center of the oven for about 45 to 50 minutes or until a skewer inserted into the center of the cake comes out clean. Leave to cool in the pan for 10 minutes before turning out onto a wire rack to finish cooling completely
- Spoon the batter into the prepared pan and smooth over the top. Bake in the center of the oven for about 45 to 50 minutes or until a skewer inserted into the center of the cake comes out clean. Leave to cool in the pan for 10 minutes before turning out onto a wire rack to finish cooling completely
- Set the cooled Bundt cake onto a flat plate and spoon over the white chocolate and vanilla ganache
