Chilli Chocolate Bundt Cake

Source: Erin Brooks

Ingredients:

Cake:

• 175g unsalted butter at room temperature
• 200g of caster sugar
• 200g of plain flour
• 1tsp baking powder
• 0,5 tsp soda bicarbonate
• 40g baking cocoa
• 0,75 tsp cayenne pepper
• 2 large eggs
• 1 vanilla bean, scraped
• 150ml sour cream
• butter and flour for greasing the pan

Glaze:

• 0,5 block of chilli chocolate (about 50g)
• 1tsp butter
• 1tsp glucose syrup

Method:

1. It is best to use ingredients when they are room temp, so get everything out about an hour before you’re ready to cook.
2. Heat the oven to 180 degrees centigrade.
3. Spray a bundt tin with cooking spray and then brush over the surface with a pastry brush to make sure the entire surface is coated.
4. Dust the pan lightly with flour and gently tap it on the bench to make sure everything is coated.
5. In a stand mixed cream the butter and sugar until pale and fluffy.
6. While the butter is mixing, sift together the flour, bi-carb, baking powder, cocoa and cayenne pepper.
7. Return to the mixer and turn to low. Add eggs, one at a time, followed by vanilla and sour cream.
8. Add the flour mix a tbsp (or so) at a time and mix until just combined.
9. Give everything a final stir with a spatula and then pour into the prepared bund tin.
10. Rap the tin firmly on the counter to remove any air bubbles and then pop in the oven to bake.
11. Bake for approximately 35 minutes (or until cooked) – a bundt thermometer is a really handy purchase!
12. Remove from the oven and allow to sit for exactly ten minutes (set a timer!).
13. At the ten minutes, flip the tin over onto a cooling rack and firmly tap around the top of the tin to loosen your cake. It should just fall out if you’re prepared the tin correctly.
14. While your cake is cooling prepare the chocolate drizzle:
15. Melt the chocolate, butter and syrup together in a bain-marie or double boiler.
16. Once melted remove from the heat and stir well to combine.
17. Pour the chocolate mixture into a piping bag and drizzle over the cake.
18. Allow setting and serve.
19. Store in an airtight container in the fridge.