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Chocolate Bundt Cake

The best chocolate cake I've baked to date. If you have a bundt pan, do try it! So easy to slice and freezes so well too.
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Ingredients
  

Bowl A - Combine all ingredients in one bowl. Pour boiling water over and mix using a whisk until well combined.

  • 135 g salted butter softened, at room temperature, cubed
  • 70 g milk chocolate broken into pieces
  • 70 g dark chocolate broken into pieces
  • 35 g cocoa powder
  • 1 tsp coffee powder I just use my normal Nescafe coffee powder
  • 145 ml boiling water

Bowl B - Combine all ingredients in one bowl and mix

  • 225 g plain flour
  • 340 g brown sugar
  • 3/4 tsp baking soda

Bowl C - Combine everything in one bowl and mix

  • 4 eggs
  • 190 g sour cream
  • 2 tsp vanilla essence

Instructions
 

  • Pre-heat oven to 170C.
  • Add Bowl C (egg mixture) into Bowl B (flour mixture). Mix and combine well. Then add Bowl A (chocolate mixture) and mix all together until nice and smooth.
  • Pour batter into greased bundt pan. Bake for 45-55 minutes. Test with a skewer into the centre of the cake, if there is no batter attached, it is cooked.
  • Let cake cool completely. Then place a piece of baking paper on top of cake, and a cake rack upside down on the paper. Holding all in place firmly, flip cake over and it will be released.

How to grease the bundt pan (IMPORTANT!)

  • Use a spoon and combine 10g softened butter, 1 tsp cocoa powder and 1 tsp plain flour well. Use a small piece of baking paper apply some paste on it and grease pan paying attention to the nooks and crannies.

Notes

Top Tips:
  • Greasing the bundt pan is important. I've never had any problems with the cake sticking to the pan. It releases very well. Allow cake to cool completely before flipping over.
  • Choose to add ganache or just slice as is. Trust me it's lovely even without the ganache.