Description
Makes 12 Mni Bundts or 1 Big Bundt
Ingredients
Scale
For The Cake –
- 200g Plain Flour
- 3 tbsp Cocoa Powder
- 1tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Mixed Spice
- 225g Unsalted Butter, softened
- 220g Caster Sugar
- 4 Large Free Range Eggs
- 200g Dark Chocolate, melted and cooled
- 250ml Mulled Wine, shop-bought or homemade to taste
For The Glaze –
- 200g Dark Chocolate
- 25g Unsalted Butter
- 1/2 tsp Ground Cinnamon
For Decorating –
- Edible Gold Leaf or Gold Lustre
Instructions
- Oven to 180C, prepare your bundt tins, grease generously with vegetable oil or extra melted butter. Set aside.
- Sift the flour, cocoa powder, baking powder, bicarbonate of soda, spices and set aside.
- In a stand mixer, beat the butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time until mixed. Fold in the cooled, melted chocolate until just combined.
- Slowly add in the flour mixture into the butter-chocolate mixture then add in the mulled wine. Mix until everything is combined and no flour streaks
- Pour into the prepared tins and bake for 20-25 minutes if small bundts and 45-50 minutes if a larger tin. If the top is browning too quickly, cover in parchment. Bake until a skewer comes out clean.
- When baked, leave the cakes in the tin for 10 minutes before turning out on to a cooling rack, allow to cool completely.
- Make the glaze, in a bowl, melt the chocolate and butter together with the cinnamon over a pan of just boiled water from a kettle but no heat on the hob, for 3-4 minutes until the chocolate is melted. Allow to cool for 5 minutes before drizzling over the cooled cakes. Decorate with gold leaf or lustre.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert, Chocolate
- Method: Baking
- Cuisine: British, German