Nigella Lawson

Nigella Chocolate Bundt Cake

Chocolate Bundt Cake
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Nigella Chocolate Bundt Cake is made with dark chocolate, unsalted butter, all-purpose flour, cocoa powder, sour cream, granulated sugar, eggs, vanilla extract, baking powder, baking soda, instant coffee powder, hot water, and a pinch of salt.

This British Chocolate Bundt Cake recipe creates a rich and indulgent dessert that takes about 1 hour 10 minutes to prepare and can serve up to 12 people.

Try More Nigella Recipes:

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Why You Will Love Nigella Chocolate Bundt Cake Recipe

  • Chocolate Heaven: If you love chocolate, this Chocolate Bundt Cake is for you. It’s very chocolatey and creamy. This cake is perfect for satisfying your chocolate needs.
  • Looks Great: This cake looks amazing for any event. Its beautiful shape makes it stand out as both a pretty decoration and a yummy dessert.
  • Loved by Everyone: Chocolate Bundt Cake is great for any event. You can add things like berries, whipped cream, or chocolate ganache to make it even better. Everyone usually loves it.

What Is Nigella Chocolate Bundt Cake Recipe?

Nigella’s Chocolate Bundt Cake is a very rich and tasty uk dessert made with dark chocolate, butter, coffee, and other simple ingredients. The cake is very smooth and has a strong chocolate taste, with a little bit of coffee flavor. If you love chocolate, you will enjoy this cake by Nigella Lawson.

Chocolate Bundt Cake
Chocolate Bundt Cake

Nigella Chocolate Bundt Cake Ingredients

  • 200g dark chocolate, broken into pieces
  • 200g unsalted butter
  • 1 teaspoon instant coffee powder
  • 125ml hot water
  • 150g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 25g cocoa powder
  • A pinch of salt
  • 200g sour cream
  • 200g granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

How To Make Nigella Chocolate Bundt Cake

  1. Turn on the oven to 180°C (350°F). Use butter to grease a Bundt cake pan, then dust it with flour. Tap out the extra flour. This stops the cake from sticking.
  2. Put the chocolate pieces and butter in a heat-safe bowl. Place this bowl over a pot of simmering water. Make sure the bowl does not touch the water. Stir until the chocolate and butter melt together smoothly. Take off the heat and let it cool a bit.
  3. In another bowl, dissolve the coffee powder in the hot water. Stir until fully mixed, then let it cool.
  4. In a big bowl, mix the flour, baking powder, baking soda, cocoa powder, and salt together.
  5. In a different bowl, mix the sour cream, sugar, eggs, and vanilla extract until smooth.
  6. Add the cooled coffee to the chocolate and butter. Stir well.
  7. Pour the chocolate coffee mix into the sour cream mix. Stir until well mixed.
  8. Slowly add the dry ingredients to the wet mix. Use a spatula to gently mix until smooth.
  9. Pour the batter into the pan. Smooth the top with a spatula.
  10. Bake in the oven for 40 to 45 minutes. A skewer put into the cake should come out with a few moist crumbs.
  11. Let the cake cool in the pan for 10 to 15 minutes. Then turn the pan over onto a wire rack to take the cake out. Let the cake cool completely.
  12. To decorate: You can sprinkle powdered sugar on top or pour melted chocolate over the cake after it has cooled.

Recipe Tips

  • Use good quality dark chocolate for the best taste.
  • Make sure to grease and flour your Bundt pan well so the cake comes out easily.
  • Don’t mix too much after adding the flour to keep the cake soft.
  • If you like more coffee taste, add more coffee powder.
  • Let the cake cool before taking it out of the pan to avoid breaking.
  • If you don’t have sour cream, you can use Greek yogurt instead.
  • Let the chocolate and butter cool a bit before mixing with other ingredients to not cook the eggs.
  • For a nice look, dust the cake with powdered sugar or drizzle with chocolate before serving.

What To Serve With Chocolate Bundt Cake

Chocolate Bundt Cake goes well with whipped cream or vanilla ice cream for a creamy taste. Adding fresh berries, caramel, or chocolate ganache on top also makes it taste even better. These add a nice touch to the cake’s rich chocolate flavor.

Chocolate Bundt Cake
Chocolate Bundt Cake

The Best Way To Store Chocolate Bundt Cake

  • In The Fridge. After cooling, cover a Traditional Nigella Chocolate Bundt Cake in plastic wrap or store it in an airtight container. Freshness is best after 3-4 days at room temperature.
  • In The Freezer. Cool a Traditional Nigella Chocolate Bundt Cake before freezing. To prevent freezer burn, securely cover it in many layers of plastic wrap, then aluminum foil. Freeze for 3 months.

How To Reheat Chocolate Bundt Cake?

  • In The Oven Method. Preheat your oven to 150°C/300°F. Wrap the cake tightly in aluminum foil to avoid drying. Heat the wrapped cake in the oven for 10-15 minutes. Serve after cooling.
  • In The Microwave Method. Place a cake slice on a microwave-safe platter. Microwave on medium for 15-20 seconds until heated. Overheating makes cakes rubbery. Adjust temperature after each period.

FAQs

How Do I Know When My Chocolate Bundt Cake Is Done Baking?

To know when your Chocolate Bundt Cake is done baking, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs, it is done. Avoid overbaking to prevent a dry cake.

How Can I Prevent My Chocolate Bundt Cake From Sticking To The Pan?

To prevent your Chocolate Bundt Cake from sticking to the pan, thoroughly grease the inside of the pan with butter or cooking spray, ensuring all crevices are coated. You can also lightly dust the greased pan with flour or cocoa powder for extra insurance.

Can I Use Buttermilk Instead Of Sour Cream In A Chocolate Bundt Cake Recipe?

Yes, you can use buttermilk as a substitute for sour cream in a Chocolate Bundt Cake recipe. It will add moisture and a subtle tanginess to the cake.

How Can I Ensure My Chocolate Bundt Cake Has A Moist Texture?

To ensure a moist texture in your Chocolate Bundt Cake, be sure not to overbake it follow the recommended baking time, and check for doneness using a toothpick or cake tester. Additionally, using ingredients like buttermilk, oil, or sour cream can help retain moisture.

Try More Nigella Recipes:

Nigella Chocolate Bundt Cake Nutrition Facts

Amount Per Serving

  • Calories. 300 calories per slice
  • Total Fat. 15g
  • Saturated Fat. 8g
  • Cholesterol. 60mg
  • Carbohydrates. 35g
  • Fiber. 2g
  • Sugar. 20g
  • Protein. 4g
  • Sodium. 100mg

Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:

Best Nigella Lawson Cookbooks

  1. At My Table: A Celebration of Home Cooking
  2. Nigella Express: 130 Recipes for Good Food, Fast
  3. Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
  4. Nigellissima: Easy Italian-Inspired Recipes
  5. Nigella Kitchen: Recipes from the Heart of the Home
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Print Recipe

Nigella Chocolate Bundt Cake

Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Desserts, Breakfast, Snacks Recipe Keys: C Chocolate Bundt Cake
Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: minutesTotal time:1 hour 10 minutesServings:12 servingsCalories:300 kcal Best Season:Summer

Description

Nigella Chocolate Bundt Cake is made with dark chocolate, unsalted butter, all-purpose flour, cocoa powder, sour cream, granulated sugar, eggs, vanilla extract, baking powder, baking soda, instant coffee powder, hot water, and a pinch of salt.

This British Chocolate Bundt Cake recipe creates a rich and indulgent dessert that takes about 1 hour 10 minutes to prepare and can serve up to 12 people.

Ingredients

Instructions

  1. Turn on the oven to 180°C (350°F). Use butter to grease a Bundt cake pan, then dust it with flour. Tap out the extra flour. This stops the cake from sticking.
  2. Put the chocolate pieces and butter in a heat-safe bowl. Place this bowl over a pot of simmering water. Make sure the bowl does not touch the water. Stir until the chocolate and butter melt together smoothly. Take off the heat and let it cool a bit.
  3. In another bowl, dissolve the coffee powder in the hot water. Stir until fully mixed, then let it cool.
  4. In a big bowl, mix the flour, baking powder, baking soda, cocoa powder, and salt together.
  5. In a different bowl, mix the sour cream, sugar, eggs, and vanilla extract until smooth.
  6. Add the cooled coffee to the chocolate and butter. Stir well.
  7. Pour the chocolate coffee mix into the sour cream mix. Stir until well mixed.
  8. Slowly add the dry ingredients to the wet mix. Use a spatula to gently mix until smooth.
  9. Pour the batter into the pan. Smooth the top with a spatula.
  10. Bake in the oven for 40 to 45 minutes. A skewer put into the cake should come out with a few moist crumbs.
  11. Let the cake cool in the pan for 10 to 15 minutes. Then turn the pan over onto a wire rack to take the cake out. Let the cake cool completely.
  12. To decorate: You can sprinkle powdered sugar on top or pour melted chocolate over the cake after it has cooled.

Notes

  • Use good quality dark chocolate for the best taste.
    Make sure to grease and flour your Bundt pan well so the cake comes out easily.
    Don’t mix too much after adding the flour to keep the cake soft.
    If you like more coffee taste, add more coffee powder.
    Let the cake cool before taking it out of the pan to avoid breaking.
    If you don’t have sour cream, you can use Greek yogurt instead.
    Let the chocolate and butter cool a bit before mixing with other ingredients to not cook the eggs.
    For a nice look, dust the cake with powdered sugar or drizzle with chocolate before serving.
Keywords:Nigella Chocolate Bundt Cake, chocolate bundt cake uk

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