Dark Chocolate Bundt Cake
Lindt Excellence White Vanilla Bar 100g
8 - 10 personnes
- 225 g plain flour
- 65 g cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp bicarbonate of soda
- 350 g caster sugar
- 125 ml vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 100 g Lindt Excellence 85% Cocoa Dark Chocolate, melted
- 375 ml full-fat milk
- For the ganache:
- 100 g Lindt Excellence Vanilla White Chocolate, finely chopped
- 3 tbsp double cream
- Butter, for greasing
Preheat the oven to 180°C/160 Fan/Gas 4. Generously butter a 2.4 to 2.8 L Bundt tin.
In a medium bowl, sift the flour with cocoa powder, baking powder, salt and bicarbonate of soda.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the oil, eggs and vanilla extract on a low speed until just combined. Slowly stream in the melted chocolate until incorporated. You could also do this in a bowl with a wooden spoon but it will take a little longer.
Beat in half of the flour mixture, then half of the milk. Repeat alternate additions until you have a smooth batter.
Spoon the batter into the prepared pan and smooth over the top. Bake in the centre of the oven for about 45 to 50 minutes or until a skewer inserted into the centre of the cake rim comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling completely.
For the ganache: Pop the chopped Vanilla White Chocolate and double cream into a microwave-safe bowl. Microwave for 20 seconds and stir. Continue to microwave in 5 second increments, stirring in between, until melted and smooth. Once completely melted, leave to stand for 5 minutes.
Set the cooled bundt cake onto a flat plate and spoon over the white chocolate and vanilla ganache.
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