Chocolate Bundt Cake With A Boozy Berry Sauce
For those of you who have met me, you will already be painfully aware that above all things I am incredibly clumsy (sorry again Kate for spilling mulled wine all over your cream coat this weekend). So when the online fashion and lifestyle company Zalando got in touch and asked if I would like to try some products from their kitchen range I was immediately drawn to their incredibly wide range of aprons. What I liked most about Zalando is that it is along with their own branded products is an excellently curated collection of high quality brands like Desigual, Joseph Joseph and Bodum.
As well as a brightly patterned apron (which I just can’t get enough of) I also chose a silicone bundt tin by Birkman, which considering the size of it I’m glad that they offer free shipping and returns! I have always been slightly weary of silicone moulds after a rather disappointing muffin tin I purchased a couple of years ago, but this one was of a very high quality and worked perfectly.
This chocolate cake is the perfect Christmas dessert for those who aren’t a fan of stodgy cakes filled with dry fruit. Bundt cakes are so pretty in shape that they need very little decoration, which makes it great for after meals where mounds of sugary frosting are hard to stomach. The rich, moist sponge pairs perfectly with bright, tart fruit, and the addition of alcohol makes it all the more decadent. I decided to go with raspberries with a raspberry liqueur, but you can play around with the combinations, I imagine cherry with cherry brandy or cranberry with grand marnier would also be delicious.
Chocolate Bundt Cake with a Boozy Fruit Drizzle
sponge adapted from Vintage Cakes by Julie Richardson
½ cup of cocoa powder (plus extra for the tin)
1 tsp bicarbonate of soda
1 cup boil water
¾ cup (170g) unsalted butter cut into cubes (plus 2 tbsp of butter to grease the tin)
¼ cup rapeseed oil
2 cups plain flour
1 ½ cups caster sugar
½ cup firmly packed brown sugar
2 tbsp treacle or molasses
½ tsp salt
1 tbsp vanilla extract
2 tbsp icing sugar for dusting
1 cup of berries – I used frozen raspberries
3 tbsp caster sugar
4 tbsp liqueur – I used chambord
Preheat the oven to 170C and grease and cocoa the tin – using cocoa powder instead of flour stops the cake coming out with white blotches which I forgot! I usually just rub the tin with butter but as this was silicon I melted the butter and brushed it on and placed it on a baking sheet.
In a bowl mix together the cocoa and bicarbonate of soda, add the boiling water (this will fizz) and whisk until all the lumps are gone.
Stir in the oil, then add the butter cubes gently moving them around until they have completely melted. Put to one side to cool to room temperature.
In a separate bowl sift together the flour and sugars until well combined.
When the chocolate mixture has cooled add the eggs, vanilla and salt and whisk until smooth – make sure the chocolate has cooled as heat will scramble the eggs.
Pour the wet ingredients into the dry and using a spatula carefully mix together until just combined but with all the lumps gone.
Pour into the tin and place in the middle of the oven.
The original recipe called for it to be baked for 45-50 minutes but after 45 minutes my cake was still liquidy in the middle. This could be because of the silicone bakeware and the different way it distributes heat to metal.
At this point I covered the cake in foil to stop the cake from catching and baked for an extra 30 minutes checking at 15 minute intervals – so 75 minutes in total. I took the cake out of the oven when the cake was brown on top and an inserted skewer came out with moist crumbs.
Leave to cool on the side for 20 minutes in the tin and then gently remove and transfer to a wire rack to cool fully.
When at room temperature place on a chopping board and using a sharp knife slice off the bottom of the cake so it will sit flat.
Place on a serving plate and drizzle with the boozy berry sauce – to make this place the fruit sugar and alcohol into a saucepan and cook on a medium heat until all the sugar has dissolved and the fruit has disintegrated into a sauce, about 10 minutes.