A very good chocolate cake is an elusive thing. In fact, even a half-decent chocolate cake is deceptively difficult. I find that the main issues with chocolate cake are that it is either too dry, or that is lacks a depth of flavour – and herein lies the conundrum. The more cocoa powder you add to a chocolate cake, the drier it gets, as the cocoa menacingly absorbs any liquid in the batter. This can be remedied by using varying forms and proportions of both fats and liquid in the cake – some recipes use oil rather than butter, some use hot water, some use yoghurt or sour cream – but even this can be temperamental.
This recipe is so exceptionally good because it manages to not only yield a moist chocolate cake but also one that is in bundt form (bundt cakes, incidentally, are also often rather dry due to their depth). I can’t take any credit for it – it’s written by the fantastic team at delicious. magazine – but I can say that it worked extremely well made gluten free, using (as always) Doves Farm gluten free flour and xantham gum.
Strangely enough, this cake is much better the day after it is made – it becomes denser and damper – but I don’t insist that you wait that long to try it!
- 200g unsalted butter, softened, plus extra for greasing the pan
- 300g plain flour (I used Doves Farm GF plain flour + 1 tsp xantham gum)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 100g dark chocolate (70% cocoa solids), roughly chopped
- 1 tsp vanilla extract
- 160ml soured cream
- 55g cocoa powder
- 400g caster sugar
- 3 large free-range eggs, at room temperature
- 150ml double cream
- 70g dark chocolate (70% cocoa solids), finely chopped
- Preheat the oven to 170°C/fan150°C/gas 31/2. Make a quick lining paste by combining equal parts of soft butter, vegetable oil and flour until you get a smooth paste. Use this to generously grease the inside of a 2.4 litre bundt tin (I used a Nordic Ware one) using a pastry brush to get right into the corners of the tin. Don’t rush this stage – you need to take care and be really thorough, otherwise the cake won’t turn out of the tin.
- Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.
- Melt the chocolate in a bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Once melted, take off the heat and sift in the cocoa powder. Add the vanilla extract, soured cream and 80ml boiling water, then stir to a smooth, thick paste.
- In another large bowl, using an electric whisk, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, whisking well after each addition, then stir in the chocolate paste until well combined – but don’t over-mix. Fold in the flour mixture, using a metal spoon.
- Dollop the mixture into the greased bundt tin and smooth the top. Bake for 45 min or until a skewer inserted in the centre comes out clean. Leave the cake cool and firm up in the tin for 15 minutes, then carefully turn the cake out on to a wire rack and leave to cool.
- To make the ganache topping, heat the cream in a small saucepan until it just comes to a simmer, then remove from the heat and add the chopped chocolate. Leave for one minute so the hot cream has a chance to start melting the chocolate, then stir until the chocolate has fully melted and the mixture is smooth. You can pour this all over the cooled bundt, or drizzle it within the ridges, and leave to set.