Edd’s Spiced Chocolate Bundt Cake
Edd’s Spiced Chocolate Bundt Cake from The Great British Bake Off: Christmas Cookbook. A delicious recipe for stress-free festive entertaining, this beautiful spiced chocolate cake can be prepared ahead and frozen.
From the book
Everyone’s busy at Christmas – but nobody wants to be stressed! One of the best ways to enjoy it calmly is to prepare ahead, and having this beautiful spiced chocolate cake waiting in your freezer is the perfect solution. Everyone will want a slice, or two!
|200g||unsalted butter, diced, plus extra for greasing|
|200g||dark chocolate, (60–70% cocoa solids), roughly chopped|
|300g||light muscovado sugar|
|1 tsp||baking powder|
|3 tsp||ground ginger|
|2 tsp||ground mixed spice|
|1 1/2 tsp||ground cinnamon|
|40g||chopped glacé or crystallised ginger|
|For the glaze:|
|160g||dark chocolate (60–70% cocoa solids), finely chopped|
You will need a 25cm diameter, 2 litre bundt tin and an electric mixer.
YOU WILL NEED: A 25CM DIAMETER, 2 LITRE BUNDT TIN
1 Heat the oven to 180°C/350°F/gas 4 and grease the bundt tin well, making sure to get into all of the crevices, or the cake may stick to the tin.
2 Put the cocoa into a small bowl and pour over the hot water, whisking together until smooth. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water, and melt, stirring occasionally. Remove from the heat and allow to cool slightly.
3 Put the sugar and eggs in a large bowl and, using an electric mixer, whisk until thick and pale. With the mixer still running, pour in the chocolate and mix until smooth and fully combined.
4 Whisk together the flour, baking powder and spices in a separate bowl. Sift the dry ingredients over the chocolate mixture and fold together until no lumps remain. Add the ginger and the cocoa mixture and mix to combine. Pour into the prepared tin, then place on a baking sheet, transfer to the heated oven and bake for 40–45 minutes or until a skewer inserted into the thickest part of the cake comes out clean. Leave to cool in the tin for about 10 minutes before carefully inverting onto a wire rack set over a
parchment-lined baking tray to cool completely.
5 To make the glaze, put the cream and chocolate into a medium saucepan and place over a low-medium heat, stirring regularly until the chocolate has melted and you have a smooth mixture. Set aside to cool for a few minutes.
6 Pour the glaze over the cooled cake, trying to cover the entire surface. Allow the glaze to set before carefully transferring to a plate to serve.
You can freeze the cake at the end of step 4, before glazing it, on a baking sheet until solid, then wrap well in baking paper and clingfilm or foil and freeze for up to 3 months. Defrost fully before glazing.