Chocolate Bundt Cake

I baked this cake on my father’s birthday last year. Although I did not upload new posts for months, I kept taking pictures and writing down recipes, hoping I will update my blog soon. I am glad I wrote everything down, otherwise so many recipes would have been lost. Anyway, a Bundt cake is primarily called so because of its unique shape. Any cake can be a Bundt cake if you bake it in a Bundt pan, a ring mould with beautiful grooves on the side and a tube in the centre. (I just realised my spellings have gone haywire, I tend to have a mix of British English and American English spellings nowadays!)

Coming back to the recipe, this is a chocolate Bundt cake, which uses the same ingredients for any chocolate cake. I did not have icing sugar so I skipped on the frosting. But you can drizzle some regular runny frosting, sprinkle powdered sugar or coat it with a rich chocolate glaze, which makes the cake look really pretty.

Prep Time: 15 min Baking Time: 45 min Serves: 10 regular slices

Ingredients:

Butter: 1 cup
Cocoa powder: 1/3 cup
Salt: A pinch
Plain Flour: 2 cups
Sugar: 1 1/2 cups
Baking soda: 1 1/2 tsp
Water: 1 cup
Eggs: 2
Hung Plain Curd or Sour Cream: 1/2 cup
Vanilla extract: 1 tsp

Method:

1) Melt butter, cocoa powder, salt and water in a microwave for a few seconds and stir it to incorporate the ingredients into a smooth paste. You can also combine them in a saucepan over low to medium heat, stirring gently.

2) In a bowl, mix flour, sugar and baking soda and then add the melted butter-cocoa mixture gradually.

3) Keep whisking and add the eggs till they are completely blended. Now add the vanilla extract and sour cream or hung curd, which gives it a slightly tangy flavour and cuts the richness of the cake. If you do not have sour cream or curd, you can also use buttermilk and regular milk. But remember to slightly reduce the amount of milk, otherwise the batter will become too runny.

4) Preheat oven to 350 degrees F and coat the Bundt pan with some butter and dust a little flour. Bake for 45 minutes or till a toothpick inserted comes clean.

5) Let it cool in the pan for 10 minutes. Then invert it on a cooling rack, and you will see the beautiful patterns and ridges that are present on a Bundt cake. You can prepare a chocolate glaze with some chocolate, cream, sugar and cornflour and pour it over the cake to get a decadent glazed chocolate Bundt cake!