"Nod nod, wink wink."
Chocolate & Stout Bundt Cake
The Baking Nanna and Robert Allen have been joined by Lynn Hill of the Clandestine Cake Club to set this weeks #TwitterBakeAlong challenge. Although the process to choose the challenge was undoubtedly cloaked in mystery, the outcome is thankfully public knowledge and is quite simple; bake a large chocolate cake.
Shamelessly aware that Robert Allen is just about the biggest fan of all thing Bundt related and, given that the Gents just love a drop of beer, this Chocolate and Stout Bundt from The Baker Chick seemed the perfect choice.
With our Bundt chosen and prepped (butter and flour is a must if you don't want to leave pieces in the pan), the Gents first had to do a little prep work in converting cups to grams! Once converted we simply melted the butter with the stout before whisking in the cocoa powder. In a separate bowl we combined eggs and yoghurt before tipping all the wet ingredients in with the dry.
The mix pours beautifully and self-levels in the prepared Bundt. Bake for 40 minutes before cooling in the pan. Once cool (but not cold) and when you feel brave, turn out onto a cooling rack and cool completely.
For the chocolate fudge glaze (ganache), heat cream and milk until just boiling then pour over your chocolate. Stir until smooth and glossy and leave to cool a little until you have a thick pouring/spreading consistency and apply generously to your cake. If you're feeling extra adventurous add as many chocolatey additions as your heart desires...