Wednesday, 30 March 2011

ʘ chocomocha bundt

the first time I saw Bundt cake was in Hamburg:
I was intrigued by the shape and the tin:
the cake I ate was quite plain but light
with a syrup drizzle to add moistness:

finally I have got my hands on a tin for my collection:
my recipe search in books and on the net
was quite meagre:
so I made up my own from the basic 
recipes out there:

chocomocha bundt cake

you will need ....

200g plain flour
200g caster sugar
175g butter {soft}
1 teaspoon baking powder
40g {best} cocoa powder
2 heaped teaspoons espresso powder
{or a shot of cooled espresso}
2 eggs
150ml {or so} of milk

preheat your oven to 180°c/ gas 4:
now this bit is very important so take your
time ....
grease and flour your tin by brushing with a little
melted butter and sprinkle with flour:
don't miss anywhere or your cake will stick!
in a large bowl
either by hand or with an electric mixer
cream the sugar and butter until light and fluffy
add your eggs one at time and mix well
now fold the flour and baking powder
adding a little milk so the mixture drops 
from the spoon quite easily
add half the batter to your tin
back to the remaining batter ....
 stir through the cocoa powder and espresso
adding more milk if needed
dollop spoonfuls into the tin
and swirl with a skewer
bake for 45 ~ 50 minutes ....
{you know the drill, test by poking a skewer through
if it comes out clean then it is done yAy}
you can eat the cake just like this
but not me
oh no
drizzled with some butter and chocolate melted
together then sprinkled with walnut pieces
coffeewalnutchoc deliciousness


  1. oh it was!
    am partial to a coffee walnut cake but not the buttercream filling:
    this is my alternative ^_^

  2. I have a bundt tin and I am ashamed to say I hav enever used it.

    Anyway, this chocamocha bundt cake looks rather good. Liking the two tones.

  3. Oh my that looks soo good Dee Dee! A work of chocolaty art.... save me a slice :)


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