About this recipe:Bundt cakes are American cakes named after the Bundt tins in which they are baked. The original Bundt cake tin was produced by a small company in the States, where they are still made today. If you have a Bundt tin and want a chocolate cake - this is your recipe!
375g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
60g unsweetened cocoa powder
225g butter, softened
600g caster sugar
1 teaspoon vanilla extract
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Preheat the oven to 170 C / Gas 3. Grease and flour a 25cm Bundt cake tin. Sift flour, baking powder, salt and cocoa. Set aside.
In a large bowl, cream butter, margarine, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.
Pour into prepared Bundt tin. Bake in the preheated oven for 70 minutes or until a skewer inserted into cake comes out clean. Let cool for 10 minutes in the tin, then turn out onto a wire rack and cool completely.
No Bundt cake tin?
You can use two 20cm or 23cm round cake tins instead of the Bundt tin; adjust baking time as necessary.
Slight problem in that my bundt tin was only 23cm and as a result the mixture flowed over the edge when cooking. Quick placement of tray underneath and we had warm chocolate biscuits while we waited for the main cake to cool. Moist, chocolatey, light and very very moreish. Waist line expanded!!! - 13 May 2012
Chocolatey, moist, easy and not terribly expensive. What more can you ask for?
Instead of 250ml water I tried 150 mls chocolate Baileys and 100ml water. Wow!
Also when preparing bundt tin I dusted with cocoa powder. - 29 Apr 2012