What January Diet?!
Chocolate Bundt with Chocolate Fudge Frosting
We thought that after all that hard work that everyone is putting into their diets, low-carb, no-carb, etc etc, The Gentlemen's Institute feels it is their duty to offer a sensible alternative. Rich, deep, decadent chocolate sponge, generously coated in a sweet, thick, chocolate fudge frosting. So, who wants a slice?
Once again we've opted for a bundt tin. As The Gentlemen's Institute consists of just two gents, our cake bakes often find themselves transported to a place of work to be devoured by colleagues. The ring shape of the bundt lends itself perfectly to easy sharing.
This particular recipe comes courtesy of The Brown Eyed Baker. As the bundt is very much an American staple, the recipe uses 'cups' for many of the measurements. But, fear not. Most cups have measurements in milliliters or you can find a quick and easy conversion chart or app online. We also scaled down our measures as the recipe called for a 12 cup tin and ours is only 10.
Bundt tins often have intricate patterns and shapes which require careful preparation to ensure your sponge doesn't stick. It is possible to purchase sprays containing a mixture of fat and flour, although we find buttering well and dusting with plain flour works just fine. This particular recipe calls for a variation, cocoa and butter, mixed to a paste and painted into the tin. The 1:1 fat:dry ratio ensures your sponge with turn out and wont have any white flour marks.
We whisked hot water into our cocoa and chocolate to create a soft glossy mixture and set aside to cool. Next we beat room temperature butter with soft brown sugar and little vanilla, before slowly beating in the eggs. We then combined our soured cream with our chocolate mixture before folding through our sugar/butter mix, alternating with the dry ingredients.
We baked at 160 degrees fan rather than the 175 degrees suggested (we had less mix), but you can adjust according to your oven. Once out of the tin the cake was left to cool to room temperature. The frosting quick-setting, so with the cake ready on its board, we melted the our wet ingredients over a medium heat. Finally we whisked in our sugar, salt and vanilla and beat until smooth. The still warm frosting was then generously applied to our cake.
So there you have it. The perfect way to ruin your January diet. Enjoy!