A Bundt Chocolate Cake

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A special occasion to use my beautiful new Nordic Bundt Cake tin.

Chocolate cakes look simple but it’s difficult to find one that ticks all the boxes: taste, moisture and easy to make. This one was all of that and more, you can check the original recipe here.



  • 175 g unsalted butter, diced, plus extra for greasing
  • 25 g of coconut oil
  • 30 g cocoa powder
  • 100 ml hot water
  • 200 g dark chocolate, (70% cocoa solids), roughly chopped
  • 300 g light muscovado sugar
  • 4 large eggs
  • 175 g self-raising flour
  • 1 tsp baking powder
  • 3 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp of vanilla bean paste


  • 150 ml double cream
  • 80 g dark chocolate (70% cocoa solids), finely chopped
  • 1/4 tsp of vanilla bean paste
  • Pinch of cinammon 
  • 1 tsp of butter (for a glossy shine )


  • Heat the oven to 180°C and grease a 25cm diameter/2L bundt tin well, making sure to get into all of the crevices, or the cake may stick to the tin. I always use a brush with melted butter.
  • Put the cocoa into a small bowl and pour over the hot water, whisking together until smooth. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water, and melt, stirring occasionally. Remove from the heat and allow to cool slightly.
  • Put the sugar and eggs in a large bowl and, using an electric mixer, whisk until thick and pale. With the mixer still running, pour in the chocolate and mix until smooth and fully combined.
  • Whisk together the flour, baking powder and the cinnamon in a separate bowl. Sift the dry ingredients over the chocolate mixture and fold together until no lumps remain. Add the ginger, the vanilla bean paste and the cocoa mixture and mix to combine. Pour into the prepared tin, transfer to the heated oven and bake for 40–45 minutes or until a skewer inserted into the thickest part of the cake comes out clean. Leave to cool in the tin for about 10 minutes before carefully inverting onto a wire rack set over a parchment-lined baking tray to cool completely.
  • To make the glaze, put the cream and chocolate into a medium saucepan and place over a low-medium heat, stirring regularly until the chocolate has melted and you have a smooth mixture. Add a pinch of cinnamon if you like and the butter for a glossy shine. Set aside to cool for a few minutes.
  • Pour the glaze over the cooled cake, trying to cover the entire surface. Allow the glaze to set before carefully transferring to a plate to serve.


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