Recipe
(adapted from the lovely Technicolor Kitchen. Recipe seems familiar to you?! It's the same basic recipe as here, it can be modified in various ways)
315g all purpose flour
1 ¼ teaspoons baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
170g unsalted butter, at room temperature
250g cream cheese, at room temperature
375g granulated sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
150g dark chocolate chips
a good handful of toasted almond slivers
confectioners’ sugar, for dusting
For the glaze:
100ml heavy cream
100g dark chocolate, grated or chopped into small chunks
Preheat oven to 180°C. Butter and flour a 12-cup Bundt pan.
Sift the flour, baking powder, salt into a bowl.
1 ¼ teaspoons baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
170g unsalted butter, at room temperature
250g cream cheese, at room temperature
375g granulated sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
150g dark chocolate chips
a good handful of toasted almond slivers
confectioners’ sugar, for dusting
For the glaze:
100ml heavy cream
100g dark chocolate, grated or chopped into small chunks
Preheat oven to 180°C. Butter and flour a 12-cup Bundt pan.
Sift the flour, baking powder, salt into a bowl.
Using a stand mixer with the paddle attachment, beat the butter, cream cheese, and sugar on medium-high speed until the mixture is very light in color – almost white – and the texture is fluffy, about 8 minutes. Scrape the bottom and sides of the bowl once or twice during the process to ensure that the butter is evenly incorporated. Add the eggs, one at a time, scraping the sides of the bowl after each addition. Beat in the vanilla. With the mixer on low speed, add the dry ingredients; stop mixing as soon as the flour is incorporated. Fold the chocolate chips and the almonds in by hand using a stiff spatula, then scrape the batter into the prepared pan and smooth the top.
Bake for 45-55 minutes or until golden and risen and a skewer inserted in the middle comes out clean. Let the cake cool for 15 minutes over a wire rack, then carefully unmold onto the rack. I usually let Bundt cakes cool completely in the pan and then release them. Dust with icing sugar before serving or make the chocolate glaze: Bring 100ml cream to the boil, then take away from the heat and stir in the chocolate. Pour over your cake.
No comments:
Post a Comment