Bundt cakes have become my number one baking nemesis.
Every time I try and make one it’s an absolute nightmare to get it out of the pan, and I invariably end up with three quarters of a cake on the plate and the rest left stuck in the tin, which I then have to try and scrape out and stick back on top…
I think I might just be making stupid mistakes (in this case it was not waiting long enough for the cake to cool before trying to turn it out), but if anyone has a foolproof method for turning a bundt cake out of the tin, please let me know – should it be lots of butter, butter and flour, butter flour and cooking spray, special cake release?!
Anyway, the actual cake I made this time couldn’t be faulted. It came from the Food Librarian, who is the queen of Big Bundts, and was light, tender and a good level of coffee flavour, distinct without being overpowering.
I decided to top it with a chocolate glaze, as it was destined to be a breakfast cake for the pony, and took a gamble by mixing boiling water into melted chocolate which amazingly worked really well so I might use it more in the future as a thrifty alternative to a cream ganache!
I’m definitely going to try this cake again – there’s no way I’m letting a cake tin (albeit a rather fancy one) get the better of me!
Coffee chocolate bundt cake (recipe adapted from the Food Librarian)
- 250ml hot strong coffee
- 3 tbsp instant coffee
- 360g plain flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 230g butter
- 400g caster sugar
- 1 tsp vanilla extract
- 4 eggs, separated
- 150g dark chocolate
Dissolve the instant coffee in the hot coffee and leave to cool while you prepare a 12-cup bundt tin the best you can! Sieve together the flour, baking powder and salt. Beat the butter, sugar and vanilla together until light and fluffy, then add in the egg yolks one at a time. Stir in a third of the flour, followed by half the coffee, another third of the flour, the remaining coffee then finally the remaining flour, mixing gently each time until just combined.
In a separate bowl, whisk the egg whites until stiff, then fold into the cake batter a third at a time, until no bits of white remain. Pour into the tin then bake at 180 degrees for about an hour, or until springy and pulling away from the sides of the tin. Leave to cool completely before attempting to turn out!
For the glaze, melt the chocolate then quickly whisk in 3 tbsp boiling water – it will look odd but should come together into a glossy sauce. Add more water if necessary to thin to a pouring consistency, then drizzle over the top of the cake before slicing and serving.