twigg studios

A British baking blog, food photography

moist chocolate bundt cakes

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 these bundt cakes are so smooth and moist and taste amazing you can make a glaze or icing to go on them if you want but they were so nice on their own i didn’t feel they needed it, i used half and half of green and blacks 70% cocoa and a normal cocoa powder so they were rich. the rose sugar i made last month by filling a jar with rose petals and sugar and storing it in a dark place to infuse the rose flavour into the sugar after a few weeks its ready to use.
recipe
150g  butter
120g brown sugar
180g sour cream
2 eggs
1 teaspoon vanilla extract
60g ground almonds
150g plain flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
50g cocoa powder
 
preheat the oven to 160c
in a bowl cream butter and sugar until pale, using an electric whisk or stand mixer, then in a separate bowl beat the eggs and add the sour cream and vanilla extract and add to the butter mixture and mix in, then sift in the flour, baking powder, bicarbonate of soda, ground almonds and cocoa and whisk into a smooth batter,
the grease and flour the bundt pans, i used these rose and small bundt silicone moulds from wholeport.com
this recipe is good for one large bundt pan or about 10 individual small ones.
fill the moulds with the batter to the top and bake for 35 minutes. once cooked leave to cool and turn out onto a wire wrack, i then dusting them with some rose sugar.

 

 
sew chatty
not just a housewife
sew can do

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