|My first Bundt tin|
225g caster sugar
225g self-raising flour
2 tsp baking powder
1 1/2 tsp cocoa powder
1 1/2 tbsp hot water
Pre-heat the oven to 180 degrees (160 fan), gas mark 4.
Bung all the cake ingredients in a big bowl and stir until mixed.
Dot half the mixture into the tin with a teaspoon.
Mix the cocoa powder and hot water together until smooth (use a little more water if it's too dry), and mix into the remaining mixture. Dot the rest of this into the tin.
Swirl a little with a knife, smooth the surface, and bake in the oven for about 40 mins.
|Out of the oven|
Once set, melt 50g of milk choc, then drizzle or pipe over the cake in stripes.
Mary Berry says to grease then line the tin with strips of baking paper. This I did, but I don't think I would follow this approach again. It was really fiddly and time consuming, and naturally the straight lines of the paper couldn't match the curves of the tin, so the mixture spread into all the cracks. Once out of the tin, taking the paper off was tricky, as some parts were baked into the cake, and bits had to break off to remove the paper. I think in future I would just grease and flour the tin instead.
|Adding the strips|
|Creases caused by baking paper|
When it came to decorating the cake, I melted the milk choc too quickly and with too much heat, so it just went into a big ball of weird dry chocolate. Steve loved it and inhaled it, but it was no good for drizzling - so I just used chocolate strands instead. I think it still looked good.
|Bundt cake like doughnut|
Steve said it looked like a large doughnut. Which I think can only be a good thing.
My first foray into Bundt cakes was a success. Thanks to Dolly Bakes for the idea and the desire to make something a bit different. Although I will reserve such a cake for a special occasion in future - this recipe in particular is best eaten fresh - and the tin makes a lot of cake for just two people! Luckily my work colleagues happily helped us finish it...