Christmas chocolate ganache bundt cake
Baker:
Makes:
Prep time:
Bake time: 70 mins
Flours used: Organic Plain flour
Method
- Preheat the oven to 160C and position rack in the centre. Generously grease a Bundt Cake pan with butter and set aside.
- In a large bowl, mix the flour, cocoa powder, baking powder, salt and mixed spice together.
- In a separate bowl with an electric whisk or in a stand mixer with a paddle attachment, beat the softened butter on medium speed for 2 minutes, until smooth and creamy.
- Gradually add both sugars, continually beating until full incorporated. Scrape down the sides halfway through if needed.
- Once incorporated, increase to speed to high and beat until light and fluffy, about 3 minutes.
- Reduce the speed to medium and add in the eggs, one at a time after each one is fully mixed it.
- In a jug, combine the sour cream, oil and vanilla extract.
- With the mixture on low speed, gradually add the sour cream mixture followed by the flour mixture. Mix until just combined.
- Pour in the double espresso and mix in. Pour the batter into the prepared Bundt Cake tin and smooth over.
- Bake for 70 minutes, until an inserted skewer comes out clean.
- Cool the cake for 15 minutes in the cake tin then transfer to a wire rack and allow to cool completely.
- For the chocolate ganache, add the chocolate to a heatproof boil.
- In a saucepan, bring the cream to a boil, mix in the cinnamon then pour over the chocolate. Let side for 1 minute the whisk together until smooth.
- Pour the ganache over the cake then decorate with fresh cranberries, chocolate shavings and gold leaf (or anything festive that you fancy!)
