Friday, 19 December 2014

Spiced Chocolate Bundt Cake

 - with a little pre-Christmas sparkle!

I noticed this cake in the January 2015 issue of Sainsbury's Magazine; the recipe wasn't in the magazine, but the pointer to the online recipe looked quite appealing.

I used the cake recipe exactly as written, even though I knew my bundt tin was too large, because I think a decorated ring cake can look more festive than a round cake. However, I used a different icing recipe, as I didn't have any cream to make a ganache. I used my old standby (from Mary Berry) for a dark fudge frosting; this consists of 175g plain chocolate melted with 30g butter, which is then removed from the heat and 2 tablespoons of syrup and 3 tablespoons of milk beaten in until smooth.  I usually use golden syrup, but for this recipe I used syrup from a jar of stem ginger.

I went to town on the decorations, even though the cake was to be eaten before Christmas, so that I could use this cake as an entry to December's Tea Time Treats challenge, which is for Glitter, Sprinkles, Candles and Shiny Stuff! I used crystallised ginger sprinkles, crunchy chocolate drop sprinkles (dark, milk and white), snowflakes and gold glitter, and I think I succeeded in making something suitably glittery.

The cake, which is a cross between a chocolate cake and gingerbread, is made by melting butter, chocolate, sugar, treacle and golden syrup together, before mixing in eggs and flour. This makes it quick and easy to make with just a bowl and spoon. The cake was very moist, but not too dense with a good crumb texture. The spicing was very subtle and reminiscent of  Lebkuchen, which made the cake very festive and gave the house a lovely smell as it was baking. The addition of tiny pieces of stem ginger, and the slight hint of ginger in the frosting adds an extra note to both the texture and flavour.

I think this cake would make a delicious festive-flavoured alternative to fruit cakes on the Christmas tea-table, particularly if made in the correct sized baking tin, so that it stood higher. Tea Time Treats, hosted jointly by Karen of Lavender and Lovage, and  Jane of The Hedge Combers, is in a suitably festive mood this month, and Karen, as this month's host, will be collating the entries and writing a round up at the end of the month.

7 comments:

belleau kitchen said...

oooh, I love the texture of this cake, it's gorgeous. Love the glittery icing too... bundts were made for christmas...

Alicia Foodycat said...

Very sparkly! And a wonderful-sounding cake. Using ginger syrup instead of golden syrup is genius.

Charlene F said...

Mmmm chocolate with a hint of ginger sounds amazing x

Katie said...

This sounds wonderful and I love the decoration. Very festive and shiny. Love the texture of the cake

Katie said...

This sounds wonderful and I love the decoration. Very festive and shiny. Love the texture of the cake

Snowy said...

I love the sounds of this cake, and it looks so festive.

Karen S Booth said...

Suelle! This is just the prettiest cake I have seen and the texture and decorations are just FAB! Karen