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January 4, 2015

So we’re looking to eat up the treats still in the house with the aim of some healthy eating next week – will that happen? Well sooner or later and definitely sooner if we get a holiday booked!

I had cream, chocolate and Creme Fraiche so after some questions on Twitter I confirmed I could replace sour cream with the Creme Fraiche and the Bundt was planned! It is huge but I’m planning to pass some on to family tomorrow to speed up the clearance programme in the kitchen.


1 cup cocoa powder
7 1/2 oz. milk chocolate, melted
1 cup boiling water
2 1/4 cups plain flour
1 1/2 tsp. bicarbonate of soda
1 1/4 tsp. salt
10 ounces unsalted butter
2 1/2 cups firmly packed light brown sugar
5 eggs, lightly beaten
4 tsp. vanilla extract
1 1/2 cups Creme Fraiche (or sour cream)
1 1/2 cups dark chocolate chips or chunks

For the ganache:

6 oz. milk chocolate, finely chopped
2 Tbsp. unsalted butter
1/2 cup double cream


1. Preheat oven to 160 degrees fan. Spray your chosen Bundt pan well with cake release spray.

2. In a bowl combine the 1 cup cocoa powder with the boiling water and leave to cool. Melt the chocolate gently in a bowl over hot water until the chocolate melts and set aside.

3. Sieve together the flour, bicarb and salt. Set aside.

4. In your mixer beat the butter on medium speed until smooth and creamy. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy.

5. Add the eggs a little at a time, beating until incorporated. Beat in the vanilla.

6. Reduce the speed to low and add the flour mixture alternately with the Creme Fraiche – beating until just blended and no flour remains. Slowly add in the chocolate and cocoa mixture and beat gently finally mixing in the chocolate chips.

Dark chocolate chips

Dark chocolate chips

Ready for the oven

Ready for the oven

7. Pour the batter into the prepared pan. Bake until a skewer inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.



8. When cool gently saw off any excess cake that extended over the edge of the pan and will be crispy.

9. While it’s cooling make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until melted and the mixture is smooth. Allow to cool so that it thickens become the consistency of caramel.

10. Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, about an hour.

Indulgent Chocolate Bundt

Indulgent Chocolate Bundt

One Comment
  1. January 10, 2015 1:52 pm

    I was just thinking of chocolate bundt ! Gorgeous recipe

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