Today I am celebrating this blog's first week. It might not sound like much, but having kept this blog for a week is great in my book, as this blog is a very trial-and-error kind of thing for me. And the response that I have gotten has been overwhelming and terrific. Thank you to everyone who has been supportive about this blog! It means a lot!
I of course had to celebrate with cake (it's in the name, people!).
This bundt cake is deliciously chocolatey and so moist it disappears in your mouth. It was my first time making it, so it really could go which ever way, but it turned out good. Oh so chocolatey and good! It's lovely and soft, and I served it together with a creamy chocolate ganache. Each slice was like a little bit of heaven. Recipe is further down.
MOIST CHOCOLATE BUNDT CAKEINGREDIENTS
- 2 dl heavy cream
- 50 grams cocoa powder
- 180 grams sugar
- 150 grams butter, at room temperature
- 3 eggs
- 240 grams plain flour
- 2 teaspoons baking powder
Heat oven to 175°C (350°F). Grease a bundt cake pan and dust with flour.
Mix heavy cream, cocoa powder and half of the sugar together in a saucepan, and bring to a boil. And let cool.
Whisk the rest of the sugar with the butter until light and fluffy. Add the eggs one by one, stirring in between.
Mix the flour and the baking powder in a bowl.
Add the cream and cocoa mixture and the egg and butter mixture alternatively to the flour.
Pour into prepared pan and bake at the lower part of the oven for 50 minutes.
- 150 grams dark chocolate, finely chopped
- 1,5 dl heavy cream
Heat the cream in a saucepan until it just starts to boil. Pour it over the chocolate and mix until smooth.