Bundt cakes have always been my arch nemesis when it comes to baking.
No matter how well greased and/or floured, no matter how hard I bashed the tin or how gently I tried to coax them out, every bundt I made resolutely stuck to the bottom of the tin, resulting in excessive icing to cover its flaws.
I have absolutely no idea what I did differently, but this time I finally defeated the evil bundt! I was pretty sceptical as I was turning it out, as it didn’t just drop nicely onto the plate as soon as I inverted the tin (a girl can dream, right?!) but after running a plastic spatula around the edges I was able to tempt it out – in one piece, with no bits left stuck to the tin!
I would have been happy to stop right there, leave the cake uneaten and just marvel at its perfectly formed beauty, but the pony’s stomach was rumbling, so I gave it a quick dusting of icing sugar and cut the first slice.
Unfortunately, what should have been a frangipane ripple in the chocolate cake had blended into the sponge and completely disappeared, which was a shame for the appearance but meant that the lovely almondy flavour was spread throughout the cake, so overall I wasn’t too upset.
This was especially good served a la pony – warm with cream or custard – but would be equally good served at room temperature with a cup of tea of coffee to help see you through the afternoon.
I’m now filled with a new-found bundt confidence so the tin will be coming out again soon – whether the success can be repeated remains to be seen though…
Oh, and my oven is STILL broken so I have to say a massive thank you to next door neighbour Jo for allowing this cake an hour in hers!
Frangipane chocolate bundt cake (recipe adapted from Technicolor Kitchen)
For the frangipane filling:
- 33g ground almonds
- ½ cup almond paste – I used this recipe but cut the quantities by 3
- 50g caster sugar
- 1 egg
- 56g butter
For the cake:
- 230g plain flour
- 30g cornflour
- 60g cocoa powder
- 2 teaspoons baking powder
- pinch teaspoon salt
- 280g butter
- 400g caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 240ml semi skimmed milk
Start by making the frangipane filling – add all the ingredients to a food processor and blend until well combined. Leave in the fridge to chill while you make the cake.
Get your tin ready by greasing WELL and dusting with cocoa powder, and sift together the flour, cornflour, cocoa powder, baking powder and salt. Beat the butter and sugar until light and fluffy, then add in the eggs, one at a time, and the vanilla. Sift in a third of the flour mix and fold in, followed by half of the milk and fold again. Repeat with the remaining flour and milk, so you finish with the final third of the flour.
At this point, you should pour about 1/3 of the chocolate mix into the tin, then spread half the frangipane on top; pour in another third and spread with the remaining frangipane, then finish with the final third of the chocolate mix. However, given that mine all mixed together anyway you could just fold the frangipane into the chocolate mix and pour it all in together!
Bake at 180 degrees for about an hour, or until risen, springy to the touch and a skewer comes out clean. Leave to cool in the tin, then turn out onto a plate by whatever means necessary! Dust with icing sugar and cut into slices to serve.
I’ve had this recipe bookmarked from Technicolor Kitchen for almost a year, so I’m entering it into the January Bookmarked Recipes, hosted by Jac at Tinned Tomatoes – head over on the last Sunday of the month to see what everyone else has been making!