Salted Caramel and Dark Chocolate Bundt Cake
Excellence 70% Bar 100g
10 - 12 people
- 250 ml freshly brewed hot coffee
- 50 g cocoa powder
- 400 g light brown sugar
- 250 ml sunflower oil
- 2 large eggs
- 50 g Lindt Excellence 70% Cocoa Dark Chocolate, melted
- 240 g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- Pinch of salt
- 150 g Salted Caramel Lindor Truffles, chopped
- For the chocolate ganache:
- 150 ml double cream
- 100 g Lindt Excellence 70% Cocoa Dark Chocolate, finely chopped
- To decorate:
- Fresh mixed berries (see tip)
- Sprigs of fresh mint
Preheat the oven to 180°C/160 Fan. Generously grease, and lightly dust with flour, a 3 L Bundt tin - make sure you get into all the ridges otherwise it will be difficult to turn out from the tin.
In a small bowl, mix together the coffee and cocoa powder; set aside.
Using an electric mixer, beat together the sugar with the oil until smooth. Beat in the eggs, one at a time, scraping down sides after each addition. Beat in the melted chocolate.
In a separate bowl, mix together the flour, baking powder, bicarbonate of soda and salt; mix into the egg mixture in batches, alternating with the coffee mix between additions.
Fold in the chopped Salted Caramel Lindor Truffles.
Pour the batter into the prepared tin and bake for 55 to 60 minutes or until a skewer inserted in the centre of the Bundt ring comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling completely.
Meanwhile, make the dark chocolate ganache: pour the cream into a saucepan and slowly bring to a simmer. Remove from the heat and pour into a heat-proof bowl. Add the finely chopped chocolate and stir until smooth and glossy. Leave to cool for 10 minutes or until thick enough to drip off a spoon.
Set the cooled cake onto a flat plate. Pour over the glaze and leave to stand for 30 minutes. Decorate with fresh berries and sprigs of fresh mint.
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