April has come and gone like a whirlwind with all the travelling I have done to Cuba and Las Vegas. Tomorrow I will leave again for Lanzarote for a few days. I am incredibly happy and grateful to be able to travel so much, but I am also looking forward to spending some time at home in London when I get back. I miss many things from home and one of them is baking and creating something amazing from new recipes.
I make this amazing Chocolate Fudge Bundt Cake just before leaving to Cuba last month. Finally I have the time to sit down at my computer and share it with you!
This Chocolate Fudge Bundt Cake is truly decadent and would make a wonderful birthday cake. I’m hoping my husband will request it for his birthday party this year! On the day I baked this cake, my husband came home from work and ate three slices! While I would not advice eating that much sugar all at once, I was glad to see my cake was a success.
I adapted the recipe from a lovely American blog called Inquiring Chef. What I loved about the recipe was the addition of brewed coffee (I love how it pairs with chocolate and give cakes a fudgey texture). They used buttermilk, which I replaced with plain yoghurt to help keeping the cakes soft.
Their recipe had a rich chocolate sauce poured on top, which I thought would be too much. Instead I made a light white chocolate glaze which helped keep my sponge cake moist for a few days (I think it only lasted two days before we ate the whole thing). The recipe for the glaze is adapted from The Bake Box, an online subscription service for all things baking.
- 1 3/4 cups + 1 tbsp brewed coffee
- 3/4 cup cocoa powder
- 2 3/4 cups caster sugar
- 1 tsp salt
- 2 1/2 tsp bicarbonate of soda
- 2 eggs + 1 egg yolk
- 1 3/4 cups + 1 tbsp plain yoghurt
- 1 cup + 2 tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 2 1/2 cups + 2 tbsp plain flour, sifted
For the White Chocolate Glaze
- 200g white chocolate, chopped
- 175ml double cream
- 3 sheets of leaf gelatine
- 3 tbsp water
Preheat oven to 170-180°C. Grease a silicone bundt mould with softened butter and sprinkle the inside with flour.
Combine the brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let cool back down to room temperature. When the the coffee mixture is nearly cool, combine sugar, salt, bicarbonate of soda, eggs and egg yolk in the bowl of a standing mixer fitted with the whisk attachment. Mix on low until evenly combined.
Add the yoghurt, oil and vanilla extract and mix on low for one minute. Add flour and mix on medium for two minutes. Add the cooled coffee mixture and mix well.
Pour the cake mixture into the bundt pan and bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
Let the cake cool completely before flipping it out onto a cake stand.
Make the Glaze: Put chopped chocolate in a heatproof bowl a over a pot of barely simmering water (make sure the bottom of the bowl is not touching the water directly) stirring until smooth. Soak the gelatine leaves in a bowl with cold water.
Put the cream and water in a saucepan and bring to the boil. Remove from the heat and add the melted chocolate until you have a smooth, glossy mixture.
Squeeze the gelatine leaves and stir them into the chocolate mixture until melted. Pour the glaze over the cake. Optional: decorate with sprinkles.
Store in an airtight container inside the fridge.