Quick Chocolate Bundt Cake

Before I move on to another recipe, I would like to thank everyone who sent me messages after the post about Androuet and their beautiful book. I couldn’t have written that without the never-ending support of my lovely readers and friends so I want you to know how much I appreciate that. Thank you!

And now let’s move on to some food – it’s a cake, and it’s chocolate. I have noticed that for the past couple of years I consistently post a chocolate recipe. Not only am I constantly searching for that perfect chocolate cake, but also I know that the simpler and quicker that recipe is, the more inclined I am to making it. Plus at this time of year there’s enough running around and trying to catch up with preparations for Christmas lunch and/or dinner, which ever one is traditional for you.

I don’t know about you, but it seems that the number of people who read C&T are those who end up with hosting responsibilities on the day. Everyone tells you to relax, but that doesn’t always seems to work. Quite possibly, you will give the first person who tells you that one of those if-you-say-that-again-I-will-give-you-a-fresh-one look. Fresh, as in a second slap on the face. I don’t condone any type of violence, but I know your pain. I have given that look to a number of people, and unfortunately they have never received the message. They could have been on their third glass of whatever they were drinking at the time. Possibly.

“I believe that the smell of something like chocolate cake is very calming.”

Ruth Reichl

On that note, I’m sharing this recipe as a gift, not that I’m doing anything out of this world, but to ease a few culinary worries you might have for this festive season. If you have people coming over at the last minute for a quick hello, or if you’re the one who’s invited over, then this chocolate cake should be in your baking list. Just make sure you have some yoghurt and eggs. The rest of the ingredients should be in your food storage cupboard or pantry anyway. I’m enjoying my new bundt mould at the moment, but a ring cake tin will also do the trick. Good luck!

For the cake:

• 250g caster sugar
• 215g plain flour
• 2 teaspoons baking powder
• 85g good quality cocoa powder
• 60ml vegetable oil
• 185g natural yoghurt
• 170ml water
• 2 large eggs

For the chocolate topping:

• 100g dark chocolate
• small knob of butter

Preheat the oven to 180°C and brush a deep bundt tin or ring tin with melted butter or flavourless oil.

Put all the ingredients for the cake in a food processor or mixer, or in a simple mixing bowl and mix until all the ingredients are just combined.

Pour the cake batter into your greased cake tin and bake for around 35 to 40 minutes or until a skewer inserted somewhere near the middle of the cake comes out clean.

Leave the cake to cool completely on a wire rack. Remove from the tin onto a cake stand or serving plate.

In the meantime melt the chocolate in a bowl over a pan of simmer water, adding a knob of butter for extra shine. When completely melted, remove from the heat and let it cool slightly.

Pour the melted chocolate over the cake and you’re done.

Rob.

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