• sweetandsaltyfeelings

Chocolate Bundt Cake

Updated: May 9

Chocolate Bundt Cake for all heroes out there, who are called mothers! It is topped with chocolate ganache and hazelnut crunch. This Chocolate Cake is a one-bowl cake, it is rich, soft, fluffy and decadent, that will satisfy every chocolate lover around the globe!!!



You can enjoy it plain, with chocolate ganache or any frosting you like. Top it with hazelnut crunch or with your favorite nuts or fruits.



If you don't have brown sugar, you can easily replace it with granulated sugar.



Ingredients (For Cake)

3 cups Self-rising Flour

1 cup granulated Sugar

1 cup Brown Sugar

1/2 cup unsweetend Cocoa Powder

2 pinches of Salt

1 tbsp Baking Soda

2 medium Eggs

1 cup Buttermilk

1 cup Sunflower Oil

1 cup boiling hot Water

1 tbsp Vanilla Extract


For Ganache

200 gr. Dark Chocolate, cut into small pieces

200 gr. Whipped Cream


Garniture

Hazelnut Crunch



Method

  • Preheat oven to 180 degrees (Fan)

  • Grease a bundt pan with olive oil and sprinkle some cocoa powder. Set aside.

  • Add all ingredients in a mixer's bowl and mix until well blended.

  • Bake for approximately 50 min. or 1 hour. At 50 minutes check with a toothpick, if the cake is completely baked. If the toothpick doesn't come out dry, bake for another 10 minutes.

  • Remove from oven and let cool completely before frosting.

For Ganache

  • Cut chocolate into little pieces and add them in a small saucepan.

  • Add whipped cream and cook on medium to low heat, while stirring often, until thickened slightly.

To assemble

  • Set your cake over a rack or over desired serving dish. Pour chocolate ganache over your cake.

  • Let frosting set a little before adding hazelnut crunches.

  • Let set for approximately 15-20 minutes.

  • Cut your cake and serve.

Happy Mother's Day!!!




Did you make this recipe?? Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings


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