It was the photo above, posted barely an hour after baking, that sparked off quite a bit of interest within my little Twitter circle. I received requests for the recipe, any extra slices lying around, and even a pact that I’d eat another slice for breakfast the next morning in exchange for another baker eating a second portion of what she had in the oven that day. Attention on the cake didn’t even wane the next morning as the mother casually commented about the slice(s) she finished off, leaving none for the next day.
I found interest in the cake not the least surprising because you see, the reason I baked it was really an aftermath of being smitten myself. Its classic simple appearance, the soft fluffy texture, the unadulterated rich chocolate flavour, and the oh-to-die-for frosting;– the cake had been on my mind ever since I tasted a slice at the niece’s 2nd birthday party.
I’m sure I’m not alone when I say I’m guilty of bookmarking more recipes than I could possibly bake, and I concomitantly forget some of these bookmarks. Well, this was one of those instances. I had noted this recipe from Nigella a couple of months back, but only got reminded of it when I asked my sister for the recipe source of that beautiful two-layered chocolate birthday cake you see above. (Aside: Don’t you think she did a wonderful job with the cake?)
However, as much as I wanted to recreate the cake, I had to take into account that I’m in a 5-person household, of which only two of its members (current company included) are chocolate fans, and the thought of a fully frosted two-layered chocolate cake might be much too daunting for the rest. It was then that I remembered reading that a layered cake recipe (preferably 2 round 8-9 inch pans) makes for a great bundt cake.
And a frosted chocolate bundt cake is less intimidating than a two-layered frosted-outside-and-inside chocolate cake, no?
Lucky for me, the answer is evidently yes, as the non-chocolate-loving mother confessed to finishing off 3 slices.
Old Fashioned Chocolate Bundt Cake
(adapted from Nigella’s Feast)
200g + 2 tbsp cake flour¹
1 tsp baking powder
1/2 tsp baking soda
40g cocoa powder
1 tsp vanilla essence
150ml sour cream
For the icing:
60g dark chocolate, broken into small pieces
100g icing sugar²
2 tsp golden syrup
40ml sour cream
1/2 tsp vanilla essence
- Preheat the oven to180°C and grease a bundt pan.
- Beat all the cake ingredients (flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream) together, using a mixer or food processor, until the batter is smooth and thick.
- Scrape and spread the batter into the prepared bundt pan, and bake at 180C for 25 – 35 mins, or until a cake tester comes out clean.
- Cool for 10 minutes on a wire rack, in the pan. Place the rack, upside down, on the top of the pan (the open end) and carefully invert the cake onto the rack.
- To make this icing, melt the butter and chocolate in the microwave or over a pan of simmering water. Set aside to cool for a bit.
- In another bowl, sieve the icing sugar.
- Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla.
- Whisk in the sieved icing sugar until there are no traces of icing sugar.
- At this point, you’ll have a fairly thick icing, and you may need to add a little boiling water (1 – 2 tsp) depending on whether you want the icing to be runny or thick. It should be liquid enough to coat easily, but thick enough not to drip off.
- Frost the cooled cake with your chocolate icing, and be prepared to be dreaming of it in days to come.
¹ If using plain flour, just use 200 grams.
² I found that the icing is a tad too sweet (but still divine nonetheless!!!), so I applied only a thin layer of frosting. You may wish to use 80g icing sugar first, and if it’s not sweet enough, add in the remaining 20g.