Wednesday, December 31, 2014


A chocolate cake is something that doesn't need an introduction. Lots of dark and milk chocolate, hazelnut liqueur, and rich sour cream make this bundt cake perfect for any occasion. It is very simple to make and easy to transport. One of the most important things in a cake is that it mustn't be dry. It is very easy to overbake a cake, especially a bundt cake, as it has a lot more of cake batter touching the surface of the bundt pan.
Overbaked cakes are dry and crumbly and get really stale really quick, and that 's why I like using sour cream in bundt cake recipes. Simple and rich batter and a relatively short cooking time. This bundt cake stays moist for days and is great all on its own, topped with double cream, or ice cream, or any kind of fruit sauce. The beauty is in the simplicity, and in a lot of chocolate.

For the bundt cake
250 grams plain flour
1 ½ teaspoon baking soda
2 tablespoons powdered milk
200 grams sugar
250 grams butter
50 grams unsweetened cocoa powder
2 eggs
2 teaspoons vanilla
2 tablespoons Frangelico
150 grams sour cream
100 grams milk chocolate, grated
100 ml hot water
For the glaze
150 grams dark chocolate
200 ml double cream

For the cake, start by sifting together the flour with the powdered milk and baking soda, and the sugar, whisk well and set it aside. Put the diced butter and sifted cocoa powder in a heavy-bottomed pan, and melt over low heat. Keep stirring until the butter is melted and everything is well combined. Make a well in the middle of the dry ingredients and pour in the melted butter. Stir with a wire whisk until barely combined. Add the eggs, one at a time, whisking well after each. Add the sour cream, Frangelico, vanilla and grated milk chocolate and whisk briefly. If you want, you can finely chop the chocolate instead of grating it. Finally, stir in the hot water, in a very thin stream, whisking constantly.
Take a 23 cm (9") bundt pan and grease and flour it well. Pour the batter and bake, in a preheated oven, at 180˚C (350˚F) for about 35-40 minutes. Check with a skewer or a think knife around 30 minutes and keep checking, so the cake doesn't overbake. Let the cake sit in the pan for about 10 minutes, then turn it out on a wire rack very gently and let it cool down. While the cake is cooling, make the glaze. Chop up the chocolate, and put it in a large bowl. Bring the double cream almost to a boil (but do not let it boil), then pour it over the chocolate and let it sit for a minute. Take a spatula or a wooden spoon and keep mixing until everything comes together. Let it cool down and thicken up before glazing. Very carefully transfer the cake to a serving plate, glaze it and serve it as soon as it's cooled to your liking. Yields 8 servings.


  1. This looks wonderful, Tina. So agree with you on the role of sour cream for tenderness and moisture. Love that this cake is so easy to put together. No mixer required. Happy New Year! :-)

    1. Absolutely no mixer required and no more than a large bowl :) Happy New Year, Susan :))

  2. I don't like dry cake period. Unless it coms with 10 pounds of whipped cream. :)

    I will love making this double chocolate cake! Happy New Year!

    1. Sometimes not even the whipped cream helps :D really nothing worse than a dry cake :/
      Happy New Year! :)

  3. Kuglof izgleda divno!

    Sve najbolje u 2015! Puno zdravlja, ljubavi, sreće i veselja!

  4. Cokolada je uvek pun pogodak, a pogotovo kada je uduplana u sastojcima... sve najlepse u Novoj, neka bude cokoladna i uspesna!:)))

  5. Divan kolac :) Srecna Nova 2015. godina!


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