I'm not really sure what's happened lately but normally I can't wait to try new recipes and look forward to writing them up but the sparkle has dulled a little. Hopefully it's just this hot weather we are having as to be honest a hot kitchen isn't fun for anyone.
This is a take on an old recipe. I love the use of frozen berries in cakes, freezing them really helps to keep their shape and also I find I quite often have some in the fridge that need either to be made into jam or frozen or dare I say it will end up in the bin.
One thing I will say about this cake is it's best made in one of the less ornate Bundt tins. It isn't as sturdy as some of my other recipes so a little more likely to catch in the grooves.
250g c sugar
250g S/R flour
1 tsp baking powder
60g cocoa
3 eggs
150ml whole milk
150ml sunflower oil
100 ml boiling water
80g frozen raspberries
80g frozen raspberries
For The Toppings
12-18 raspberries (depending on your tin shape)
150g milk chocolate melted
150g dark chocolate chopped into small pieces
120ml double cream
Preheat the oven to 170˚c
In a large bowl mix all of the cake ingredients together barring the frozen raspberries. Once well incorporated fold in the frozen raspberries and pour into your greased Bundt tin.
Bake in a preheated oven 170˚c for 10 mins, turn down the oven to 160˚C and bake for a further 35-45 mins. Leave to cool in the tin for about 5 mins then cool completely on a wire rack.
Pour the melted milk chocolate onto a baking sheet lined with parchment, spread with a palate knife as thinly as possible and pop into the fridge until hard. Once hard shatter into small tiles and pop back into the fridge until needed.
Heat the double cream to boiling, set to one side for 5 minutes to slightly cool. Once cooled slightly pour over the dark chocolate stir until smooth and glossy.
Spread the ganache over the cold cake, arrange a ring of raspberries around the top and add the milk chocolate tiles all over the surface.
* I also added a few sprinkles and freeze dried raspberry pieces.
Bake in a preheated oven 170˚c for 10 mins, turn down the oven to 160˚C and bake for a further 35-45 mins. Leave to cool in the tin for about 5 mins then cool completely on a wire rack.
Pour the melted milk chocolate onto a baking sheet lined with parchment, spread with a palate knife as thinly as possible and pop into the fridge until hard. Once hard shatter into small tiles and pop back into the fridge until needed.
Heat the double cream to boiling, set to one side for 5 minutes to slightly cool. Once cooled slightly pour over the dark chocolate stir until smooth and glossy.
Spread the ganache over the cold cake, arrange a ring of raspberries around the top and add the milk chocolate tiles all over the surface.
* I also added a few sprinkles and freeze dried raspberry pieces.
More bundt recipes
Cranberry & coconut (my Fav)
#TOPTIP When I take my baked cake from the oven I rest a wire rack over the surface of the hot cake tin then cover with a damp tea-towel, the steam helps release the cake really easily.
