Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
A BUNDT cake takes its name from the mould in which the cake is cooked. It is always a round fluted cake tin that leaves a circle shaped hole in the centre of the cake. Bundt cakes can sometimes be very dry, but the recipe here is really moist, as it has lots of butter and sour cream which gives the cake batter a more liquid consistency and a dark chocolate fudgy taste. It is a bit more work but it is sometimes worth it.
100g cocoa powder
250ml boiling water
250g sour cream
375g plain flour
420g caster sugar
2 tsp. vanilla extract
1 tsp. baking powder
1/2 tsp. bicarbonate of soda
200g chocolate chips
220g dark chocolate broken in pieces
250ml double cream
Prepare your bundt pan by greasing it really well with butter or cooking spray. Dust some cocoa into the pan and shake off any excess.
Place the 100g cocoa powder in a large bowl and whisk in the boiling water until you have a smooth chocolate paste. Then whisk in the sour cream and set aside.
Cream the butter and sugar together in an electric mixer and then add the vanilla extract. Beat the eggs in to the mixture on low speed one at a time until incorporated. Then mix the sugar, flour, baking powder and soda together in a bowl. Add one quarter of the flour in to the butter mix again on low speed, then add one quarter of the cocoa powder paste until completely mixed together. Repeat this until both mixtures are used up and you have a dark creamy cake batter.
Pour the batter into the cake tin, and place into a preheated oven at 160oC for 1 hour and 15 minutes until cooked. Remove and transfer to a wire rack to cool completely.
Meanwhile, make the glaze for the cake by bringing the double cream to a boil, remove from the heat, then add the broken chocolate pieces. Stir to melt. Allow the mix to cool for 15 minutes before drizzling over the cooled cake.
Allow the chocolate to set before serving.