Coffee chocolate bundt cake

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.

Advertisements

11 thoughts on “Coffee chocolate bundt cake

  1. That cake has a lovely texture, and coffee and chocolate is a winning flavour combination. I always butter and flour my bundt tin, even though it is supposed to be non stick, and wait at least 15 minutes before turning out. Occasionally, I still get bits that stick though!

    • Your bundt cakes always look great (especially the marble ones!) so will have to give that a try. I always worry though, especially if it’s a chocolate or other dark coloured cake, that the flour on the outside of the cake will look a bit strange if it doesn’t have any icing to cover it up?

  2. Bundt’s look so good, I am a big admirer – from afar! Until I can find a silicone mould I’m keeping well away as I know everything would stick horrendously. Your cake looks fabulous. Water ganache works really well I’ve found as a glaze or chocolate sauce. Generally best melted with the chocolate rather than adding afterwards.

    • Oh I’ve not tried melting the chocolate with the water in, I assumed it would seize and go awful! I think it would definitely be good for an emergency sauce though, maybe on ice cream…

  3. I love both the look and sound of this! I made a bundt recently for the first time and was gripped with fear (mainly of the ‘turning out’ part) but my recipe said to prepare the tin spritz well with Cake Release spray and dust with flour. Then leave it to cool completely in the tin, put a plate on top of the tin then flip over, and wait for it to drop. It took ages to cool completely but it did work!

    • I’ve been a bit sceptical about buying Cake Release because normally baking paper and greased sides of a tin works fine, but I think for bundt cakes it might be worth it if it really does work!

      • I was the same, but it really does work! Used it for giant cupcake mould aswell. I was a bit yucked out as it does look a bit greasy and oily but defo worth it for bundts and other textured tins, I stick to baking paper/grease for everything else though as I prefer the traditional!

  4. That looks like a really delicious cake – the texture looks so soft and inviting. As to bundt cakes – I generally grease the tin very generously with butter and then cross my fingers. I’m not the world’s best at turning them out, which is why I’ll often only have photos of slices rather than whole cakes but while I’ve had a few stick and crack a bit (probably from not leaving them to cool long enough) I’ve only had one stick horrendously. I learnt from that one that turkish delight is really not something that wants to come out of any kind of cake tin, let alone a bundt!

    • I’ve never heard of baking turkish delight into a cake – maybe the stickiness is why! I will definitely make another bundt soon and take everyone’s tips on board to see if i can be a bit more successful!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s