| Bundt Cake Recipe |
Ingredients |
Chocolate Fudge Sauce
- 40 g of butter
- 40 g of caster sugar
- 4 tbsp of golden syrup
- 2 tbsp of milk
- 1 tbsp cocoa powder
- 40 g of dark chocolate
- 50 g of pecan nuts, finely crushed
Bundt Cake
- 100 g of soft margarine
- 100 g of caster sugar
- 125 g of self-raising flour
- 2 eggs
- 2 tbsp of milk
- 1 tbsp of golden (light corn) syrup
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Direction
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- Prepare the oven by preheating it at 180°C/ 350°F.
- Lightly grease a 20 cm/ 8" ring tin (pan).
- To make chocolate fudge sauce, mix the butter, sugar, syrup, milk and cocoa powder in a small pan and heat gently, stirring until well combined.
- Break the chocolate into pieces, add to the mixture and stir until melted.
- Stir in the chopped pecan nuts. Pour the chocolate fudge sauce into the base of the tin (pan) and leave to cool.
- To make the cake, place all of the cake ingredients in a mixing bowl and beat with k-beater until smooth and creamy.
- Carefully spoon the cake mixture over the chocolate fudge sauce.
- Bake the bundt cake for half hour or until the cake is springy to the touch.
- Leave to cool in the ring cake tin for 5 minutes, then turn out on to a serving dish and serve.
Baking Tips
- To bake the cake in the microwave, place the butter, sugar, syrup, milk and cocoa powder for the sauce in a microwave- proof bowl.
- Cook on high for 2 minutes, stirring twice. Stir in the chocolate until melted, then add the nuts.
- Pour into a 1.1 litre/2 pint/ 5 cup microwave-proof ring mould (mold).
- Make the cake and cook on high for 3-4 minutes until just dry on top; stand for 5 minutes.
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