Chocolate Bundt cake
Chocolate Bundt cake
Ingredients
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
Use portion calculatorRecipe
Preheat the oven to 180°C. Grease the entire inside of your Bundt tin (sometimes called a ring cake tin), right to the edges.
Mix the sugar and butter together in a large mixing bowl.
Add roughly ¼ of the flour (through a sieve) and mix, before adding one egg. Repeat alternating flour and eggs until you have a thick and creamy batter.
Add the baking powder, vanilla, and a small splash of milk to make the mixture moist.
Sift in the cocoa powder. You should now have a dark and rich mixture.
Pour ½ of the mixture into the Bundt tin. Add your chocolatey pieces in the centre (equal distance between the edge and centre of the tin), going all the way around. This should create a circle of chocolate in your mixture.
Add the remaining mixture on top of your chocolate so it is buried in the middle.
Pop the tin into the oven for 25 minutes, checking with a skewer if the mixture is baked through. If not after 25 minutes, put it back in the oven and check after 5 minutes – repeat until the cake is thoroughly cooked. Leave to cool.
Later, remove the cake from the tin and place bottom-side-down on a cooling rack. Leave until the entire cake is cooled.
Melt the white chocolate by placing it in chunks in a glass dish, and heating this over a pan of boiling water. As soon as the chocolate is smooth, remove from the heat. Using a spoon (or a piping bag with a narrow nozzle), drizzle the melted chocolate over the cake in whatever pattern you like. If your Bundt tin has created defined lines around the top of the cake, see if you can use these in your decoration. Leave to rest so the chocolate sets.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
Use portion calculatorIf you loved this recipe, why not try
Chef, cookery tutor and owner of Pop food business in Edinburgh, Steve Brown, shares his Halloween themed risotto recipe.
Michael and Savanah were winners of our Halloween-themed 'Don't Be Afraid of Your Leftovers' school competition in partnership with Scottish Business in the Community and Good Family Food.
Two of your favourite breakfasts combined, using up leftover Halloween pumpkin!
What yummier way to use up the seeds from your Halloween pumpkin?
Grain-based salads are filling and nutritious, and work really well with fresh fruit, which adds colour, texture and taste.
If you have leftover cooked potatoes to use, from the fridge or freezer, why not try this delicious, simple recipe from Blas y Tir.
Perfect as a light starter before a rich Christmas dinner, smoked salmon is readily available in small packets meaning you can ensure you don’t buy more than you need.
If you’ve never tried this brunch favourite as a savoury dish, you’re missing out. It’s also a great way of using up stale bread – perfect for breakfast, lunch or dinner!
The fastest, easiest stir-fry! Just brown your mince, stir-fry those veggies and this dish will be ready in under 30 minutes.
Chilling in the fridge rather than baking in the oven is the key to this simple yet spectacular fruity, nutty deliciousness which pleases nearly everyone and is great for entertaining.
Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.