This cake looks so impressive, yet it’s really not that difficult to make. I used to have great difficulty in releasing a bundt cake from it’s tin, but a friend recommended cake release spray to me and it’s a revelation! It works every time. I’ve added the recipe for salted caramel but if you’re short on time or just simply can’t be bothered making it, then ready made supermarket salted caramel is a perfect alternative.
Ingredients
100g cocoa powder
350g self-raising four
2 tsp baking powder
500g caster sugar
5 medium eggs
1tbsp vanilla extract
275g butter, softened
100g white chocolate
Milk, dark and white chocolate for curls
For the salted caramel
40g butter
25g soft brown sugar
25g caster sugar
25g golden syrup
50ml double cream
1/2 tsp sea salt flakes
Equipment
- Bundt tin
- 2 x Mixing bowls
- Electric hand whisk
- Saucepan
- Knife
- Cake release spray
Method
- Preheat the oven to 180°C. Grease a 21cm diameter bundt or ring tin.
- Put the cocoa in a bowl and add 200ml (7fl oz) boiling water and stir until smooth.
- In a separate bowl, sieve the flour with the baking powder and sugar.
- Add the eggs, vanilla and butter to the cocoa mixture and beat for 1 min using an electric whisk.
- Gradually add the egg mixture to the flour mix, whisking well after each addition.
- Pour the mixture into the greased tin and bake for 45-50 mins. Let it cool in the tin for 10 mins, then turn out onto a cooling rack.
- To make the caramel, melt the butter, brown sugar, caster sugar and golden syrup in a heavy-based pan. Simmer gently for 5 mins stirring now and then. Pour over the cream, add the salt and stir well. Simmer for 1 min more, then set aside to cool.
- To make the curls, drag the blade of a large knife along the back of the chocolate bar to scrape up a thin curled layer. Chill until needed.
- Melt the white chocolate in bain marie or in the microwave – be careful not to overheat…white chocolate has a low melting point
- Once the cake has cooled, slowly pour the white chocolate over the top, allowing it to drip down the sides. Drizzle with slated caramel and decorate with the chocolate curls.
