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Chocolate Sprinkle Bundt Cake

Any of you that have followed me for sometime will know my total obsession with Bundt tins. I love how they transform an everyday cake into a thing of total beauty and not only that, the people over at Nordicware UK have to be some of the nicest people I've come across. 

I was hosting a party for my friend's gorgeous daughter and I needed to make a pretty cake quick. Straight away I knew one of my trusty Bundt tins would be the answer. Please check out these gorgeous tins if you haven't come across them or their fabulous site yet. (Links above).
250g unsalted butter, softened
300g caster sugar
4 eggs 
100ml boiling water
40g cocoa powder
1 tbsp of lemon juice
200ml double cream
440g self-raising flour
1 tsp baking powder
4 Tbsp Nutella or chocolate spread

150g milk chocolate 
100ml double cream 

You will also need a bundt tin, greased with cake-release spray, plus a piping bag.

Preheat the oven to 170ºC/325ºF/gas mark 3.

Cream the butter and sugar  together in a large bowl, or in a free-standing machine, until light and fluffy. 

Beat the eggs together in a jug then gradually add to the creamed butter. 

Mix together 1 tbsp of  lemon juice with the cream to thicken it, then add to the bowl and beat to combine. 

Fold in the flour, and baking powder carefully. Mix the hot water and cocoa together, fold into the batter until well incorporated.  Spoon half the mix into the prepared tin. Spoon or pipe the nutella in an even layer over the top of this, then spoon over the remaining cake batter. Bake in the preheated oven on the middle shelf for 55-70 minutes or until baked and a skewer inserted into the cake comes out clean. If you notice the cake is colouring too quickly, cover with foil.

Remove from the oven and leave to cool in the tin for 10 minutes and then carefully transfer onto a wire rack to cool completely. 

Heat the cream and chocolate together in a pan over a gently heat until melted stirring all the time. Leave to cool and thicken, once the cake has cooled completely drizzle with the ganache, sprinkle with the sprinkles leave to set. Once set place the cake on a cake stand and feel the centre with your favourite sweet treats or soft fruits. ENJOY 

#TOPTIP When I take my baked cake from the oven I rest a wire rack over the surface of the hot cake tin with a damp tea-towel, the steam helps release the cake really easily.