Recipe

RECIPE 04 — Chocolate Bundt cake

This is the season for delectable delights and the sweet symphony of holiday baking! Join us on a culinary journey filled with warmth and nostalgia as we unwrap the secrets to creating a mouthwatering Bundt cake—a timeless holiday tradition that's sure to fill your home with joy and your taste buds with delight.

You will need:

For the cake
  • 360 ml hot water
  • 125 g unsweetened cocoa powder
  • 420g all-purpose flour
  • 500g granulated sugar
  • 2½ teaspoons baking soda
  • 1 teaspoon salt
  • 215g unsalted butter
  • 220g sour cream room temperature
  • 120ml vegetable oil
  • 4 large eggs
  • 1 tablespoon vanilla extract
For the decoration
  • Powdered sugar
  • Fresh pomegranate or any seasonal red fruit

For the cake:

STEP

01

Preheat the oven to 180°C. Butter a Bundt pan and dust with flour or cocoa powder.

STEP

02

In a medium bowl, whisk together the hot water and cocoa powder until well combined. Let cool for 10 minutes.

STEP

03

Whisk together the flour, sugar, baking soda, and salt, then combine the wet and dry ingredients. Stir together just until no streaks of flour remain.

STEP

04

To the cocoa mixture, add the melted butter sour cream, oil, eggs, and vanilla. Whisk until well combined. Pour into the flour mixture and stir together just until no streaks of flour remain. Pour into the prepared Bundt pan.

STEP

05

Bake for 55 minutes or until a wooden pick inserted near the center comes out with a few moist crumbs. Let cool in the pan for 20 minutes. Carefully invert onto a wire rack and cool completely.

STEP

06

Once the Bundt cake cooled down, sprinkle it with a gentle flurry of powdered sugar and red seasonal fruit. Our choice was fresh pomegranate. Enjoy!