I threw this cake together when I was looking to use up some ingredients over the weekend, but the results were pretty good! You can’t really go wrong with chocolate, and this Bundt cake is easy, tasty and looks impressive when in actual fact the tin does most of the work- that’s what I love about a bundt.
- 100g butter
- 100g caster sugar
- 2 eggs
- 150g self raising flour
- 3 tbsp cocoa powder
For the sauce:
- 100g dark chocolate
- 2 tbsp cream cheese
- 100 ml milk
- 100g icing sugar
- Preheat your oven to 200 degrees and sprinkle flour inside a bundt tin (this will ensure the mixture doesn’t stick to the sides)
- Cream together the butter and caster sugar until smooth. Then add the eggs one by one followed by the dry ingredients.
- Whisk together until everything is fully combined and pour into the prepared tin.
- Cook in the centre of the oven for 25-30 mins (depending on the size of your bundt) or until slightly golden in colour and an inserted skewer comes out clean.
- Leave to cool in the tin, then carefully remove before leaving to cool fully.
- Meanwhile, make the sauce. Melt the chocolate in a ban marie and add the cream cheese to the mixture.
- Take the mixture off the heat and gradually add the milk and the icing sugar.
- When the cake is cool, spoon the chocolate mixture over the cake until fully covered.