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Bundt Cake

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Ingredients

Adjust Servings:
4 eggs
260 gr raw sugar
350 gr plain flour
250 gr Butter
300 gr cream
120 gr dark chocolate
1 pinch salt
1 yeast bag Pane Angeli
2 spoons poppy seeds
for decoration
raspberries
mint
icing
100 gr icing sugar
2 spoons hot water

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Bundt Cake

Soft and Fragrant

  • Serves 12
  • Medium

Ingredients

  • for decoration

  • icing

Directions

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My Bundt Cake is perfect for any occasion: for breakfast with a cup of hot milk, for a snack with a cup of tea, for a party changing decoration according to the event!

Meanwhile I was making my bundt cake I imagined it as a Christmas dessert! My house full of friends, the Christmas Tree lit and full of gifts to be exchanged; my kids excited for the arrival of Santa Claus. ….. and me busy in the kitchen!

Steps

1
Done

Chocolate

Place dark chocolate in a heatproof bowl set over a saucepan of simmering water ( don't let the bowl touch the water) and stir until melted and smooth.

2
Done

Making Bundt cake dough

Preheat the oven to 180.
Place eggs and sugar in a stand mixer, work for 5 minutes until it is frothy and smooth.
Add cream and melted dark chocolate, work for 2 minutes. Add flour and butter , mix to combine.
Add yeast bag and 1 pinch of salt, mix well until combined.
Take off the bowl from the stand mixer and add poppy seeds. Mix with a spatula. Pour the cake dough into a silicon bundt tin.
Bake for 50 minutes.
Leave to cool the cake in the tin.

3
Done

Decoration

Turn out the cake from the tin.
Place icing sugar in small bowl add hot water. Mix until smooth.
Pour icing over the cake before to serve.
Decorate with mint leaves and raspberries.
Enjoy this delicious cake with your friends and Merry Christmas!

Annapaola

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Pumpkin Cake
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Gluten free Pancakes
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Pumpkin Cake
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Gluten free Pancakes

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