Chocolate Bundt Cake

METHOD

• 1)

  Preheat your oven to 180C degrees. Carefully butter and flour a 10in bundt pan (use soft not melted butter and a brush). I’ll post a video soon!

• 2)

  Mix the cocoa powder and coffee in a small pot then bring to a boil, while whisking constantly. Remove from heat and allow to cool.

• 3)

  Combine in the bowl of a stand alone mixer (or in a large bowl to use with a handheld mixer) the sugar, salt, baking soda, eggs, and yolk.

• 4)

  Beat on low speed for about 1 minute or until just combined.

• 5)

  Mix the buttermilk with the vanilla, then add it alongside the oil in the mixture and carefully beat for a couple of minutes until well combined.

• 6)

  Scrape down the sides to make side all is well combined.

• 7)

  Add the sifted flour to the mixture and beat on on low speed for 2 minutes, scrape the sides again.

• 8)

  Add the cooled cocoa and coffee mix and beat on low speed for a minute, or until just well combined and smooth.

• 9)

  Add the sifted flour to the mixture and beat on on low speed for 2 minutes, scrape the sides again.

• 10)

  Add the cooled cocoa and coffee mix and beat on low speed for a minute, or until just well combined and smooth.

• 11)

  Pour the batter into the prepared pan and bake for about 1 hour, or until a skewer inserted in the center comes out clean.

• 12)

  Let the cake cool before inverting onto serving tray.

For the ganache

• 1)

  In a small heavy based pot, carefully bring the cream to a boil.

• 2)

  Place the chopped chocolates (or buttons) in a small glass bowl, cover with the hot cream and leave for 1 minute.

• 3)

  Carefully whisk the chocolate and the cream until combined and glossy.

• 4)

  Leave to cool and thicken. You can either drizzle on top of the cooled cake or if chilled and thickened, you can spread it.